smoking temps and times chart?

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smokehouse

Newbie
Original poster
Dec 4, 2006
19
10
Sterling Heights, Michigan
I am looking for a chart of some kind or some tips on smoking temps and times for different meats. Like whole chickens, chicken legs, whole turkeys, fish filets, briskets, sausages, etc. I know things vary with size and cooking times vary per pound. I would like a rough guess of what i temp i should cook different things at and roughly how long it takes to cook. I seen and saved a couple charts on brining times and thaught maybe someone has or made one for cooking temps and times
 
Times can vary quite a bit unlike baking and broiling on the stove but temperatures are:

The recommended internal temperatures of meat and fish are:
1.Poultry breast:............170F(77C)
2.Whole poultry and thighs:..180F (82C)
3.Ground chicken:............165F (71C)
4.Beef, veal and lamb:.......145 (63C) to 170F (77C)
5.Pork and ground beef:......160F (71C)
6.Seafood:...................145F (63C)
7.Ground fish:...............155F (68C)
8.Stuffed fish:..............165F (74C)
 
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