Author Topic: Guide to Smoking Times, Temperatures and Woods  (Read 24111 times)

DivotMaker

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Guide to Smoking Times, Temperatures and Woods
« on: September 04, 2014, 08:28:52 PM »
I want to thank Gregg (NDKoze) for his assistance on this guide - great job!  We've put together a simple guide, that can be downloaded and printed, for quick reference.

This will evolve, over time, so please let me know if you have things you would like to add!  This should become a community effort!
« Last Edit: September 07, 2014, 07:23:35 PM by DivotMaker »
Tony from NW Arkansas
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Kal

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #1 on: September 05, 2014, 02:44:35 PM »
Great resource DM! Making baby backs this weekend and this will help! Thanks!

DivotMaker

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #2 on: September 05, 2014, 08:30:52 PM »
Great resource DM! Making baby backs this weekend and this will help! Thanks!

Most of the thanks goes to Gregg!  He put the chart together, and got me off my butt to get it going.  I just added a couple of things, and the wood info.  Hope it helps! :D
Tony from NW Arkansas
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NDKoze

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #3 on: September 05, 2014, 09:05:04 PM »
Actually, this has been a living chart that I have been constantly updating for years slowly updating based on the changes necessary for the Smokin-It smokers.

Many thanks to all the SI pioneers on this site that gave me the knowledge to update the chart.
Gregg - Fargo, ND
Smokin-It #3 that has now replaced the Masterbuilt XL and 10+ Year-Old Big Chief. I also have a Weber Genesis Gas Grill, Weber Little Smokey at home and a Chargriller Deluxe (stick burner) and Camp Chef Three Burner Stove with Grill/Griddle out at the lake place.

prudentsmoker

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #4 on: September 06, 2014, 10:45:42 AM »
I did not see maple on the list. I really like it, especially with sausage. I would be curious to hear from others regarding maple.
Brian from Wichita

Pork Belly

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #5 on: September 07, 2014, 06:50:42 PM »
Sugar Maple has been my preference lately, good smoke, no bitter or fruity flavors. I have smoked with a lot of Apple for sausage. 
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #6 on: September 07, 2014, 06:57:30 PM »
I'll get maple added to the guide.  Anything you guys would not recommend maple for?
Tony from NW Arkansas
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Pork Belly

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #7 on: September 07, 2014, 07:16:15 PM »
I have used it on, chicken, pork, bison, beef and seafood so far with no complaints. I think the best thing about it is that it is hard to describe. It is a good smoke, no sharp or pronounced notes of any type.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
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DivotMaker

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #8 on: September 07, 2014, 07:24:10 PM »
Done!  Thanks for the info on maple; it's now in the guide!
Tony from NW Arkansas
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MNGuy1959

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #9 on: October 01, 2014, 04:32:18 PM »
Thanks Tony and Gregg!! 

This is an awesome reference guide.  Very much appreciated!
Gene from Minnesota
Proud owner of Model #2, Auber, and Jerky dryer

The worst smoking results are still better than being at the office!!

DivotMaker

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #10 on: October 01, 2014, 09:22:12 PM »
Thank you, Gene!  Let me know if you have any suggestions - this will be a "work in progress."
Tony from NW Arkansas
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Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
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jmereid

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #11 on: November 09, 2014, 06:05:19 PM »
I have printed off the guide and appreciate the work that went into it.  I know I will use it since I have never smoked anything.  Is it possible to get this info for venison as a type of meat?  Thank you in advance for any help you could give.

Jaimie

DivotMaker

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #12 on: November 09, 2014, 06:54:24 PM »
Thanks Jaimie!  We'll get our deer slayers on this!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

NDKoze

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #13 on: November 10, 2014, 12:17:25 AM »
I smoke a lot of venison, but always as jerky, snack stix, or sausage. To smoke a roast for example, I think you would want to cook it similar to a lean beef roast. I think there are a couple of posts in the beef section about smoking sirloin roasts. With the venison being so lean, you would not want to over cook it.
Gregg - Fargo, ND
Smokin-It #3 that has now replaced the Masterbuilt XL and 10+ Year-Old Big Chief. I also have a Weber Genesis Gas Grill, Weber Little Smokey at home and a Chargriller Deluxe (stick burner) and Camp Chef Three Burner Stove with Grill/Griddle out at the lake place.

OFFSHORE GINGER

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Re: Guide to Smoking Times, Temperatures and Woods
« Reply #14 on: November 11, 2014, 05:14:39 PM »
Not to upset the apple cart so...to ...speak but.............. is there any other way to post that chart opposed to PDF because that format can often be a pain .
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