Smoking is a slow and low way of cooking giving you unbeatable flavors for varying recipes. As a result, this guide has been put together as an accurate estimation for smoking foods just the right way for the right results.
Here’s a quick run through the details of the guide.
Smoking time and temperature for beef, lamb, and pork
These three are great options and prove to be superb for a lot of amazing recipes. Their structures allow for many cuts but work along the same time and temperature for the different cuts.
Before cooking, make sure to preheat the grill to 225 degrees F to 250 degrees F and cook within 1 to 20 hours depending on the thickness of the meat.
Cook to a minimum internal temperature of 145 degrees F and work your way up based on the level of doneness desired.
Smoking time and temperature for poultry
Poultry is cheap and easy to cook. On tastes, they are one of the loveliest making them an easy pick for the pickiest of kids.
Simply marinate your chicken for 45 minutes to an hour and get ready to smoke.
Heat the smoker to a range of 275 degrees F to 350 degrees F and cook within 1 to 5 hours based on the type of cut. However, ensure to attain a finished temperature of not less than 165 degrees F, in our case 170 degrees F.
Quick tip: use pellet smokers as an option to smoke, they infuse amazing smoky flavors.
Smoking time and temperature for seafood
Seafood cooks fast and requires lesser time to cook. In minutes, your fish, shrimp etc should be done. Prep up your smoker to 225 degrees F and cook within 20 minutes to 1 hour.
Work with little spicing in this case.
Smoking time and temperature for vegetables and others
Potatoes, greens, roots etc cook even quicker than seafood. So, start cooking on a 225 degrees F - 240 degrees F surface temperature and cook until your desired level of doneness is achieved. Usually, 1 1/2 to 2 hours will serve you well.
For a simplified view of all the food types, temperatures and time, this infographic details it out. (Please click on the graphic to enlarge it.)
Graphic credit: BroBBQ.com