Pounds vs Smoking Times

[D Brazil]

Can anyone tell me if there is and where I can find a simple chart that would indicate Smoking/Temp. & times vs type of meat/pounds? Hope this makes sense.

 

[timothy]

I remember reading this years ago. I never used it or gave it much thought until your post.
Its a PDF file.
http://www.deejayssmokepit.net...Time-Temperature.pdf
Hopefully someone will chime in and comment?

Tim

 

[D Brazil]

Wow, exactly what i was looking for - Thanks so much! I just need a starting point

 

[Gerd H]

D Brazil, as you yourself have said, use that chart as a starting point (which it well serve very very well as).

A few small things, unique to your process and tools, can change the typical finish times. This chart is something you can tweak with just a little experimenting.

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[D Brazil]

Thanks for the reply Gerd. Can't wait to start (and eat) my experiments!

 

[Russell Y]

A good thermometer is an invaluable tool.

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My mother-in-law uses her experience to determine how long her roasts stay in the oven. Normally turns out great. But... with a good thermometer(I have a Thermopen) you can cook to the exact temperature you want your meat to be. Also an oven maintains a relatively even temperature every time you cook where the WSM temperature will vary.

 

[Andre Couturier]

Great Chart Tim, Could be very usefull for us beginners.

Thanks