The twos ways to smoke food are hot smoking, which is when the temperature is between 100 and 250 degrees Fahrenheit, and there's also cold smoking, which is when the temperature is less than 100 degrees. Keep the lid closed. Whether you’re smoking beef brisket, pork butt, fish or sausage, use this chart to know what temperature to smoke at and at what temp your food is cooked at. 1. R/M/W as preferred Beef - Brisket (pulled) 225° – 250° F 1.5 hours/lb. It tastes best if it's a fire that's created from hardwood. Defrosted meat also cooks more evenly. In this e-book you will find techniques to prepare your meat for smoking and tips and tricks for different cuts from different animals. 190°F - 205° F Beef - Chuck Roast (pulled) 225° – 250° F 1.5 hours/lb. Meat Smoking Calculator takes the thinking out of the process. For turkey, you should probably rub the skin with the oil of your choice and add some of your preferred rubbing. Temperature Approximate Time Internal Temp Beef - Bottom Round 200° – 225° F 1.5 hours/lb. To download the Time and Temperature Chart Click here . 180°F - 195° F Beef - Filet Mignon Cold smoke then 375°F 3-4 … Moving in towards the center, the next ring contains the proper temperatures at which to smoke the selected foods. This selection of smoking greats includes such things as meat, chicken, and seafood. Smoking Temperature Listings. Completely thaw meat or poultry before smoking. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is … MN-29492 (11/16) • Cooking, Holding, Smoking Guidelines • 3 Low-temperature Cooking Shrinkage Control and Cooking Time There are two major factors controlling meat shrinkage or cooking losses. Apr 13, 2007 #15 low'n'slow The smoker’s lid has to be closed at all times, it’s a basic rule when smoking meat in the winter. The smoking turkey time is usually around 4 – 5 hours at a constant smoker temperature of 275 – 350 °F and considered to be ready when meat is around 170 °F. Smoking food involves exposing the food to smoke from a fire. Of course a good insulation will cut that time significantly, but you still need to have more patience because smoking meat in the cold weather always requires more time. Smoking Meat (and other things) General Discussion Updated the Time and Temperature Chart ... Time and Temperature smoking chart is now up to three pages got some new info from a friend who just published his 3rd smoking book! The second ring of the chart displays images of the foods that are listed on the outer ring of the wheel chart. The temperature at which meat is cooked: The higher the temperature at which meat is cooked the more shrinkage will result. As a compliment to this eBook you should also download the Smoking Meat Time and Temperature Chart – 6 pages of information on what temperature you should smoke different types of meat at and what internal temperatures to cook them to for perfect smoked meats! Smoke process • Solid meat (185°F) smoke until proper internal temperature • Sausage (160°F) smoke until 140°F internal finish by poaching in 170°F water until proper internal temperature • Refrigerate Note: It is recommended to cure all items that are to be cold-smoked because of possibility of botulism. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the “Danger Zone” (temperatures between 40 and 140 °F) where harmful bacteria can multiply. Basically, a smoker and a grill are polar opposites. 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