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smoking temps and times chart?

Discussion in 'General Discussion' started by smokehouse, Dec 21, 2006.

  1. 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
     
  2. deejaydebi

    deejaydebi Legendary Pitmaster

    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)