Notes: Time is relevant to thickness of flat area and muscle/fat ratio. Or– if you are watching your dollars and don't mind waiting 4-5 seconds for a reading, the ThermoPop is equally high in quality and you can get it for just $34. This is the thermometer that I use for all of my cooking and I recommend you do the same. You can also use an instant-read digital thermometer such as the Thermapen Mk4 which reads in 2 seconds for about $99. The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker. These thermometers have a probe(s) that stays in the meat while it smokes. I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes. Temperature should always be used to determine when the meat is done cooking rather than the time. Here's a few links to quickly escort you to the section you are looking for: Note: If you are looking for the metric version of this web page, GO HERE. Subscribe to the Smoking Meat Newsletter!ĭownload the brand new PDF/Print version of this page with U.S. standard and metric combined for easy reference – available HERE.
Metric | Smoking Times and Temperatures.Standard | Smoking Times and Temperatures.Below you will find a list of the various smoked pork recipes on the website and if you see something missing, be sure to let us know. Pork One of my favorite smoked pork recipes is smoked ribs but that could be because I’m from North Carolina where smoking pork is where it’s at.Let us know if there’s something specific you’d like to see here. Here you will find a list of the various beef cuts that we have smoked up and we’re always dreaming up new beef recipes you can cook in your smoker. Beef While Texas seems to hold the trophy for the most smoked beef recipes, namely smoked brisket, smoked beef holds its own in most other states as well.
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