Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. Free Chart: Download a free copy of our smoking times and temperatures chart so you can refer back to it whenever you need. I'm sharing everything I learn along the way on my journey from amateur to pitmaster. It’s especially helpful as a relative newbie to be able to quickly check the time, temperature and average cooking time in one easy place. If you follow the temperatures and steps above, you should get a tender and juicy meat on bite which is infused with the flavor rubbings of your choice. Remember to keep adding wood when necessary and do not open every time just to check if the meat smells good. Another tip although for pork meat, you just press your finger onto the wrapping, if the meat indents, then you know it is cooked. Once you’re done with that, let your fish dry for 2 – 4 hours maximum. For chickens apart from the temperature using your thermometer, it is not required to keep checking meat from time to time. For undercooked meat, make sure you shred it in small places and cook it on double the temperature. This results in meats tasting amazingly tender even when cooked way beyond “well done” guidelines. Like most big chunks of meat, it is better to use the low and slow method which like you may have guessed it keeping the smoker temperature around 225 – 250 °F. You probe it with a toothpick and the probe slides in like it was warm butter. Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. These are typically in the form of Oak, Hickory among others. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is … What my first book touched on, this second book takes it into much greater detail with lots of pictures. Some people will laugh and say you can tell how done something is by poking it, we can assure you that’s BS. But stay strong and push on through and you’ll get to cooked in no time. We usually recommend BBQ rub but you might choose one of your preference. Marinate meat in the refrigerator and never reuse marinade from raw meat or poultry. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke … Otherwise, if you cannot do that, you can always shred the meat and use it in traditional dishes or even use it as a base for another dish. It smoking time is pretty quick being 1.5 – 2 hours at a smoker temperature of 225 – 240 °F. “I differentiate between “done” and “ready,” a fine semantic line, but an important one when it comes to barbecue. Once you’ve found the steps you need to cook your type of food. Although some temperature might still be saved, it is better than nothing, you don’t want to smoke your meat inside for a birthday party or event. We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. When the temperature gets too high or too low, make very small adjustments to the valves and then monitor for several minutes before adjusting further. Do make sure that you always have your digital thermometer in hand to know when the meat is done, since you wouldn’t want a chewy meat. Temperature charts are a great guide. Your smoker temperature should around 225°F – 250°F and when done, your rib temperature should be around 185°F – 190°F. Nowadays, we don’t have to do all of that since we have digital meat thermometers where you just stick it into the meat and it will tell you the exact temperature it is. Maintaining a consistent temperature and knowing exactly when to pull your meat off the smoker are two of the most important skills to nail if you want to cook great barbecue. Make sure you click the button in that email so you can start receiving emails from us. You should place it into a pan or oven equipment and pour some butter or oil all over it. Pork sausage usually takes about 1-3 hours to smoke at a constant smoker temperature of 225 – 250 °F and 165 °F when done. As a plus, since it does not take lots of space, you can smoke it along with your potatoes. $5.99. As a tip the meat of the baby back ribs take an hour extra to get tender and done. Then they’re ready! We cover how to properly setup your thermometer in more detail and rank the best leave in and instant read thermometers in our guide to mastering temperature control. Smoking trout temperature should always be at 225 °F and it should smoke for 1 hour with the fish temperature to reach 145 °F before being considered done.