SMOKING TIMES

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	FOOD	WEIGHT	SMOKING	SIDE FIRE BOX	TEMPERATURE (on Meat Thermometer)
	Beef Roast, Beef Brisket	1.4 – 1.8 kg	1 – 11/2 hours	4 – 5 hours	140°C Rare
	Lamb Roasts, Venison	2.3 – 2.7 kg	13/4 – 21/2 hours	5 – 6 hours	160°C Medium
	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
	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
	Fish, Small whole	Full grill	1/2 – 3/4 hours	2 – 3 hours	Flakes with fork
	Fish fillets, steak	Full grill	1/4 – 1/2 hours	1 – 3 hours	Flakes with fork