CALLING ALL VETERANS - Cooking Time Chart

[walle]

Okay, I know this is a long debated issue, but given the NUMEROUS questions we Newbie's have, I would really like to see all of the notes from the O'l Timers on this site for cooking times/Temps for the meats they have smoked. Who knows, maybe we can keep track of this, compile all of the responses, turn it into a sticky, and even include it in Jeff's book.

This is spurred by the most recent post asking for help.

http://www.smokingmeatforums.com/for...threadid=86071

We all get it that ideally you smoke until it's done, enjoying the time it takes - no doubt the best way to go. There is also a need to know a ball park time of when to start!

With the cavaet that this will be rule of thumb info, I would like to ask all of you to share your notes with us, listing what type of smoker, time, temp, and what you've cooked. If there are needed explanations, include them.

Here's mine - I use a Sharpie and track what I've done when something really turns out good on the back of a door in my shed.

Smoker:
Converted Stokamatic Coal Stoker - similiar concept as a Trager, I use chipped oak and mix in what ever I want to flavor, usually Hickory and Apple.

Things I've cooked and times


*Brisket - I don't cook mine down like a lot of folks, because I like to slice, wrap in foil, and take hunting - great from just grabbing a slice and eating to making sammies, to chopping and adding into whatever.

**Pork Loin - DAMN! just noticed I forgot to write it down!

Thank you - I hope to get a lot of responses on this and will even volunteer to compile the replies.
Tracey

 

[Dutch]

No real time table here, I just plan on 1.5 hours per pound + 2 hours for the plateau for thing like butts, shoulders and brisket. If they get done earlier (and it sometimes happens) they get wrapped in more foil then towels and into the cooler earlier. I run the Lady between 225-250*. Chicken/turkeys I'll do around 300*. A 12 pound tbird will take around 4-4.5 hours.

 

[txbbqman]

While I agree this is a good idea in order to give the newbies a guideline

I feel it is going to be very hard and confusing to do.

each and everyone of us is going to be different due to

1. the smoker we use..not just the brand, but EVERY smoker is different even within the same brand
2. the type of fuel source we use
3. the climate where we live / cook
4. and each and every cut of meat is different

My thinking is the best guideline is going to be to allow yourself 1.5 - 2 hours per pound. If it gets done early just foil, wrap and into cooler

People are gonna make mistakes, it is just part of what we do.
I have been doing this a long time and I still short change myself from time to time. AND I am man enough to admit it.

Please don't take any of this the wrong way, it is just my opinion

 

[walle]

Tbbq,
I agree, as my times change with the weather as well, but I say let's try, and no worries here.

Maybe that will be the title - General Rule 1.5 to 2.0!
Thanks for the input so far.

 

[decepticron]

I don't really do things by time either however i could suggest that anyone using an electric smokehouse can drastically reduce cooking times by adding a fan to the cooking chamber. It then works as a convection smoker. Not really helpfull for cooking times though.

 

[ddave]

I know you mean well WALLE but all you need to know is right here for ballpark answers.

And as Txbbqman says, there are just too many variables. And there's no guarantee that any smoker will hold rock solid at 225° or 250° or whatever for any length of time. If folks start counting on a time, I feel they'll just get themselves into trouble. And sometimes the meat will just surprise you. I've had 12 pound briskets take 16 hours and I had one only take 10 hours.

Best thing in my humble opinion is to use Dutch's rule of thumb, get to konw your smoker, and use a thermometer as your guideline -- except on ribs. Use texture/bend test.

Dave

 

[scpatterson]

I may be misunderstanding the post but there is a link a on the left hand side of the main forum page that has Approx cook times and temps....

I could not tell you how long it takes to cook anything except ribs..I cook almost everything by internal temps...

Heres the Link from the left side
http://wyntk.us/smoking-times-and-temperatures

 

[bmudd14474]

Like Chris said there is the link he gave and there is a general time/temp guide in the 5 day ecourse

 

[walle]

Good deal! Thanks, scpatterson - you hit it on the head. Couldn't agree more with the comments on this thread. I have just seen a lot of questions lately on cooking times and wasn't familiar with the chart you listed above - apparently I'm not the only one! Still a LOT that could be added to give some a little more confidence as they are starting out, guess that will just have to come with experience.

I'm pretty fearless when it comes to smoking. I've smoke everything from aligator tail to canadian goose in mine, and have a very patient wife!

Was talking to a guy at work yesterday who is just getting into smoking and he was contemplating smoking some ribs for X-Mas but was worried as hell they wouldn't be ready. One thing lead to another, then seeing the many questions lately I thought it would be good to create a chart.

Should have guessed that if I just thought of something, it probably has already been solved on SMF!

Thanks for all of your input - have a Merry Christmas everyone.
Tracey

 

[tender loins]

Is that really brisket time written down, or 3-2-1 ribs?

 

[walle]

TL,
That is for Brisket - Like I said, I like mine a good well done for slicing. If you want it to fall apart, you need to cook it much longer, hence the *at the end.

How much longer?? Don't know - that's the reason for this post!
Tracey