SMOKING TIMES


FOOD WEIGHT SMOKING SIDE FIRE BOX TEMPERATURE
(on Meat
Thermometer)
Icon_Beef Beef Roast,
Beef Brisket
1.4 – 1.8 kg 1 – 11/2 hours 4 – 5 hours 140°C Rare

Icon_Lamb Lamb Roasts,
Venison
2.3 – 2.7 kg 13/4 – 21/2 hours 5 – 6 hours 160°C Medium

Icon_Pork Pork Roast 1.4 – 1.8 kg 13/4 – 21/2 hours 5 – 6 hours 170°C
Pork Roast 2.3 – 3.6 kg 21/2 – 3 hours 7 – 8 hours 170°C
Pork/Beef Ribs Full grill 11/2 – 2 hours 4 – 6 hours Meat pulls from bone
Pork Chops Full grill 3/4 – 11/4 hours 4 – 6 hours Meat pulls from bone
Sausage Links Full grill 2 – 23/4 hours 4 – 6 hours 170°C for fresh sausage
Ham, Fresh 4.5 kg 3 – 4 hours 7 – 8 hours 170°C
Ham, Cooked All sizes 11/2 – 2 hours 3 – 4 hours 130°C

Icon_Chicken Chicken
(Cut up or split)
1- 4 fryers,
cut up or split
1 – 11/4 hours 4 – 5 hours 180°C Leg moves easily in joint
Chicken
(Whole)
1- 4 fryers 11/4 – 11/2 hours 5 – 6 hours 180°C Leg moves easily in joint
Turkey
(Unstuffed)
3.6 – 5.4 kg 13/4 – 21/2 hours 7 – 8 hours 180°C Leg moves easily in joint
Duck 1.4 – 2.3 kg 1 – 13/4 hours 5 – 6 hours 180°C Leg moves easily in joint

Icon_Seafood Fish, Small whole Full grill 1/23/4 hours 2 – 3 hours Flakes with fork
Fish fillets, steak Full grill 1/41/2 hours 1 – 3 hours Flakes with fork