smoking times for larger cuts

[smoke83340]

Hi Gang:

I'm riding out the hurricane in MA and justifiably wishing I were in front of my smoker.

Has anyone put together any approximate minutes-per-pound for larger cuts being smoked at  225 degrees?

Chickens?

Turkeys?

Roasts?

I realize there is a lot more to it than arithmetic, but some rules of thumb would be helpful.

Thanks,

Smoke83340 aka Adam

 

[fpnmf]

The search tool here is your friend..

http://wyntk.us/smoking-times-and-temperatures

 

[fpnmf]

The search tool here is your friend..

  http://www.smokingmeatforums.com/search.php?search=+approximate+minutes-per-pound+

 

[raastros2]

I slmost always set my smoker at 220 for everything and it's usually 1.5 hours a pound..... poultry hasa little different time though

 

[raastros2]

Just dont be shy to use your thermometer

 

[smoke83340]

Thanks very much Raastros - I do have a good thermometer and I'll keep some track of what happens.

Adam

 

[smoke83340]

Thanks very much, that is a good chart.  Eventually I'll nail down some fowl times-per-pound and post them as chickens vary greatly in size from small fryers to big roasters.  The chart simply says "4 hours."

 

[bruno994]

Times are merely for planning out your cooks, making sure you have everything ready for the dinner bell, but when it comes to good Q, it's done when it's done. 

 

[smoke83340]

Agreed - I just want to get some parameters.  

My middle name is Bruno!

Happy smoking!

Adam

 

[smoke83340]

Here is a smoking time - temperature chart I found online:

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

 

[pgsmoker64]

With poultry I am strictly an internal temperature man!  Strictly.

Pork & beef, I use the 1.5 hour per pound, but still monitor the IT.

You just can't go wrong using internal temperatures to gauge the doneness of your smokes.

Good luck and good smoking.

Bill