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Author Topic: Smoke times and temps  (Read 2200 times)

BobM

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Smoke times and temps
« on: May 27, 2016, 05:20:25 PM »
here's a good pdf of smoking time and temps at http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
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-Bob from Huntington Beach CA
 Smokin-It model #1
 Taking BBQ to the next level, also own the big Weber Summit

DivotMaker

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Re: Smoke times and temps
« Reply #1 on: May 27, 2016, 06:58:51 PM »
It's not bad, Bob, but I believe their temps are generally way too high for our smokers.  Have you seen ours?

Guide to Smoking Times, Temperatures and Woods
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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!

BobM

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Re: Smoke times and temps
« Reply #2 on: May 29, 2016, 07:13:05 PM »
Yes, I have that but it doesn't have everything I want to smoke so I found this one to supplement the other.  Using the two together I can make adjustments in temp etc.
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-Bob from Huntington Beach CA
 Smokin-It model #1
 Taking BBQ to the next level, also own the big Weber Summit

DivotMaker

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Re: Smoke times and temps
« Reply #3 on: May 30, 2016, 02:10:13 PM »
Sounds like a plan, Bob!
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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!

SconnieQ

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Re: Smoke times and temps
« Reply #4 on: June 25, 2016, 12:05:21 AM »
Looks like a good second resource. Lots of ideas for things to smoke that I hadn't really thought of.
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Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

kona77

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Re: Smoke times and temps
« Reply #5 on: June 25, 2016, 07:59:55 PM »
 I did not know this chart from Greg/Tony existed.. Great information.
Will use both charts for reference as I expand my smokes. Trying my first pork loin
tomorrow and will follow the brine and finish searing technique posted by D/M 
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Gene from Wisconsin
SI newbie (3-D)
Live/breathe for the outdoors..
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