Cooking Tips » Smoking Guide
- Cooking Methods
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- Cooking Temp's and Grilling Times
- Smoking Guide
- Smoking Wood Chart
- Barbecued Chicken
- Fried Turkey
Smoking Charts:
Charcoal Water Smoking Guide | Gas Water Smoking Guide | Electric Water Smoking Guide
Your barbecue grill can also be used as a smoker by using a smoke box and aromatic wood chips. There are two approaches to take, depending on what you are grilling. One is to mix equal parts dry and wet chips, soaked in water or wine for at least 20 minutes, together. This works best for chicken, ribs, roasts or anything that will be cooking for more than 20 minutes. The dry chips get things going right away, while the wet ones give you the legs to go the distance, adding more moisturized smoke during the longer cooking times. For grilling steaks, fish or anything that will be on the grill a relatively short amount of time, use dry chips only in the smoke box. This will maximize the smoke flavor acquired by the food during the short amount of time it is on the grill.
A pan of water placed on the grill during long periods of smoke cooking will not only help keep the food moist, but will help maintain lower cooking temperatures as well.
When smoking, low temperatures (between 200° and 250°F) and longer cooking times will result in more intense smoke flavor and also more tender meats. Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature. Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference. The following guide will help you make your own decision as to what may suit your own taste.
Charcoal Water Smoking
| Meat | Quantity | Charcoal (amount) |
Hot Water (Quarts) |
Wood Sticks (Qty.) |
Cooking Time (Hrs.) |
Meat Thermometer, Internal Thermometer, or Test for Doneness |
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| Rump Roast | 4-5 lbs. | 7-8 lbs. | 3-4 | 2-3 | 3-4 | 140°F Rare 160°F Medium 170°F Well Well done may require longer cooking times |
| Pot Roast (arm, chuck, blade, top & bottom round) |
3-4 lbs. | 5-7 lbs. | 3 | 2 | 21/2-31/2 | |
| Short Ribs | 3-4 lbs. 4-6 lbs. |
5-7 lbs. 7-8 lbs. |
3 4 |
2 3 |
11/2-21/2 3-4 |
|
| Brisket | 3-4 lbs. 5-7 lbs. |
7-8 lbs, 8-10 lbs. |
4 5-6 |
2 3 |
3-41/2 hrs. 4-61/2 hrs. |
170° F Well Done |
| Pork | ||||||
| Loin Roast, bone - in |
3-4 lbs. 5-7 lbs. |
8 lbs. 15 lbs. |
4 6 |
2 3 |
31/2-41/2 5-7 |
170° F Well Done |
| Loin Roast, boneless | 3-5 lbs. | 10 lbs. | 4-5 | 3 | 31/2-51/2 | |
| Spareribs | 4-6 lbs. 7-10 lbs. |
8-10 lbs. 10 lbs. |
4 5-6 |
3 3 |
21/2-31/2 31/2-5 |
Well Done Meat pulls away from the bone |
| Country Style back ribs | 4-6 lbs. | 7-10 lbs. | 5 | 3 | 4-5 | |
| Pork chops 1-inch thick | 6-10 chops | 5-7 lbs. | 3-4 | 3 | 2-3 | |
| Hams | ||||||
| Fully cooked | 5-7 lbs. | 7-8 lbs. | 4 | 3-4 | 21/2-31/2 | 140° F Well Done |
| Pre-cooked | 8-10 lbs. | 10 lbs. | 5 | 3 | 4-6 | 160 - 170° F Well Done |
| Fresh | 16-18 lbs. | 15 lbs. | 6-7 | 5 | 6-8 | 185° F Well Done |
| Poultry | ||||||
| Chickens (2 whole) (4 whole) |
2-3 lbs. ea. 2-3 lbs. ea. |
5-7 lbs. 8-10 lbs. |
3-4 4 |
2 3 |
21/2-31/2 3-4 |
180° F - Leg moves easily in joint |
| Hen | 5 lbs. | 7 lbs. | 3 | 2 | 3-31/2 | |
| Turkey | 8-10 lbs. 11-13 lbs. 14-16 lbs. |
10 lbs. 12 lbs. 15 lbs. |
5 6 8 |
3 3 4 |
4-6 6-71/2 6-8 |
185° F Leg moves easily in joint |
| Lamb/Veal | ||||||
| Leg of Lamb | 5-7 lbs. | 8 lbs. | 4-5 | 3 | 31/2-5 | 140° F Rare 160° F Medium 170° F Well done |
| Veal Rump Roast | 3-5 lbs. | 5-7 lbs. | 4 | 2 | 11/2-31/2 | |
| Fish & Seafood | ||||||
| Whole fish | 4-6 lbs. | 7 lbs. | 4 | 2-3 | 2-3 | Flesh white, flakes when forked |
| Fillets | Full grid | 5 lbs. | 3 | 1-2 | 11/2-21/2 | |
| Whole Salmon | 6-7 lbs. | 10 lbs. | 5-6 | 3 | 4-61/2 | |
| Shrimp, crab legs, lobster, clams | Full Grid | 5 lbs. | 3 | 1-2 | 1-2 | Shrimp pink shells open |
| Wild Game | ||||||
| cornish hens | 4 hens | 5-7 lbs. | 3 | 2 | 2-3 | Leg moves easily in joint |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 7-10 lbs. | 4 | 2-3 | 2-4 | |
| Large game birds (pheasant, duck, goose, etc.) | 5-7 lbs. | 8-10 lbs. | 4-5 | 2-3 | 4-5 | 180° - 185° F Well Done |
Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80° F. Allow cooking time for attitudes above 3500 feet.
Gas Water Smoking
| Meat | Quantity | Hot Water (Quarts) |
Wood Sticks (Qty) |
Cooking Time (Hrs.) |
Meat Thermometer, Internal Temperature or Test for Doneness |
|
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| rump roast | 4-5 lbs. | 4 | 2-3 | 31/2-5 | 140° F Rare 160° F Medium 170° F Well Done Well Done may require longer cooking times |
|
| Pot Roast (arm, chuck, blade, top & bottom round) |
3-4lbs. | 3 | 2 | 2-3 | ||
| Short Ribs | 3-4 lbs. 4-6 lbs. |
3 4 |
2 3 |
11/2-21/2 21/2-31/2 |
||
| Brisket | 3-4 lbs. 5-7 lbs. |
4 4* |
2 3 |
3-4 41/2-61\2 |
170° F Well Done | |
| Pork | ||||||
| Loin Roast, bone - in |
3-4 lbs. 5-7 lbs. |
4 4* |
2 3 |
3-4 4-6 |
170° F Well Done | |
| Loin Roast, boneless | 3-5 lbs. | 4* | 3 | 3-5 | ||
| Spareribs | 4-6 lbs. 7-10 lbs. |
4 4* |
3 3 |
21/2-31/2 31/2-5 |
Well Done Meat pulls away from the bone | |
| Country Style back ribs | 4-6 lbs. | 4 | 3 | 3-4 | ||
| Pork chops 1-inch thick | 6-10 chops | 3 | 2-3 | 2-3 | ||
| Hams | ||||||
| Fully cooked | 5-7 lbs. | 4 | 3-4 | 2-3 | 140° F Well Done | |
| Pre-cooked | 8-10 lbs. | 4* | 3-4 | 4-6 | 160° F-170° F Well Done |
|
| Fresh | 16-18 lbs. | 4* | 5 | 51/2-71/2 | 185° F Well Done | |
| Poultry | ||||||
| Chickens (2 whole) (4 whole) |
2-3 lbs. ea. 2-3 lbs. ea. |
3-4 4 |
2 3 |
2-3 21/2-31/2 |
180 ° F Leg Move easily in joint |
|
| Hen | 5 lbs. | 3 | 2 | 21/2-3 | ||
| Turkey | 8-10 lbs. 11-13 lbs. 14-16 lbs. |
4* 4* 4* |
3 3 4 |
4-6 5-7 6-8 |
185° F Leg moves easily in joint |
|
| Lamb/Veal | ||||||
| Leg of Lamb | 5-7 lbs. | 4* | 3 | 3-5 | 140° F Rare, 160° F Medium 170° F Well Done |
|
| Veal Rump Roast | 3-5 lbs. | 4 | 2 | 11/2-31/2 | ||
| Fish & Seafood | ||||||
| Whole fish |
4-6 lbs. | 4 | 2-3 | 2-3 | Flesh White, flakes with fork | |
| Fillets | Full Grid | 3 | 1-2 | 11/2-21/2 | ||
| Whole Salmon | 6-7 lbs. | 4* | 3 | 4-61/2 | ||
| Shrimp, crab legs, lobster, clams | Full Grid | 3 | 1-2 | 1-2 | Shrimp pink shell open | |
| Wild Game | ||||||
| cornish hens | 4 hens | 3 | 2 | 2-3 | Leg moves easily in joint | |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 4 | 2-3 | 2-4 | ||
| Large game birds (pheasant, duck, goose, etc.) | 5-7 | 4* | 2-3 | 31/2-5 | 180° F-185° F Well Done |
|
Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80°F. Allow additional cooking time for altitudes above 3500 feet.
*Add hot tap water after about 4 hours or when needed.
Electric Water Smoking
| Meat | Quantity | Hot Water (Quarts) |
>Wood Sticks (Qty.) |
Cooking Time (Hrs.) |
Meat Thermometer, Internal Temperature or Test for Doneness |
|
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| rump roast | 4-5 lbs. | 3 | 2-3 | 21/2-31/2 | 140° F Rare 160° F Medium 170° F Well Done Well Done may require longer cooking times |
|
| Pot Roast (arm, chuck, blade, top & bottom round) |
3-4lbs. | 3 | 2 | 2-3 | ||
| Short Ribs | 3-4 lbs. 4-6 lbs. |
3 4 |
2 3 |
11/2-21/2 21/2-31/2 |
||
| Brisket | 3-4 lbs. 5-7 lbs. |
4 4* |
2 3 |
3-4 4-6 |
170° F Well Done | |
| Beef | ||||||
| Loin Roast, bone - in |
3-4 lbs. 5-7 lbs. |
4 4* |
2 3 |
3-4 4-6 |
170° F Well Done | |
| Loin Roast, boneless | 3-5 lbs. | 4* | 3 | 3-5 | ||
| Spareribs | 4-6 lbs. 7-10 lbs. |
4 4* |
3 3 |
21/2-31/2 31/2-5 |
Well Done Meat pulls away from the bone | |
| Country Style back ribs | 4-6 lbs. | 4 | 3 | 3-4 | ||
| Pork chops 1-inch thick | 6-10 chops | 3-4 | 2-3 | 2-3 | ||
| Hams | ||||||
| Fully cooked | 5-7 lbs. | 3-4 | 3-4 | 2-3 | 140° F Well Done | |
| Pre-cooked | 8-10 lbs. | 4* | 3-4 | 4-6 | 160° F-170° F Well Done |
|
| Fresh | 16-18 lbs. | 4* | 5 | 51/2-71/2 | 185° F Well Done | |
| Poultry | ||||||
| Chickens (2 whole) (4 whole) |
2-3 lbs. ea. 2-3 lbs. ea. |
3-4 4 |
2 3 |
2-3 21/2-31/2 |
180° F Leg Move easily in joint |
|
| Hen | 5 lbs. | 3-4 | 2 | 21/2-3 | ||
| Turkey | 8-10 lbs. 11-13 lbs. 14-16 lbs. |
4* 4* 4* |
3 3 4 |
4-6 5-7 6-8 |
185° F Leg moves easily in joint |
|
| Lamb/Veal | ||||||
| Leg of Lamb | 5-7 lbs. | 4* | 3 | 3-5 | 140° F Rare, 160° F Medium 170° F Well Done |
|
| Veal Rump Roast | 3-5 lbs. | 4 | 2 | 11/2-31/2 | ||
| Fish & Seafood | ||||||
| Whole fish | 4-6 lbs. | 4 | 2-3 | 2-3 | Flesh White, flakes with fork | |
| Fillets | Full Grid | 3 | 1-2 | 11/2-21/2 | ||
| Whole Salmon | 6-7 lbs. | 4* | 3 | 4-61/2 | ||
| Shrimp, crab legs, lobster, clams | Full Grid | 3 | 1-2 | 1-2 | Shrimp pink shell open | |
| Wild Game | ||||||
| cornish hens | 4 hens | 3 | 2 | 2-3 | Leg moves easily in joint | |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 4 | 2-3 | 2-4 | ||
| Large game birds (pheasant, duck, goose, etc.) | 5-7 | 4* | 2-3 | 31/2-5 | 180° F-185° F Well Done |
|
Allow additional cooking time when outside temperature is below 60° F and reduce cooking time when above 80° F. Allow additional cooking time for attitudes above 3500 feet.
*Add hot water after 4 hours or as needed.