Updated the Time and Temperature Chart

[deejaydebi]

Hello Fellow Smokers -

The time and Temperature Charts

http://www.wyntk.us/food/smoking-tim...eratures.shtml

 

[peculiarmike]

Handy item! You put some work in on it.Thanks Debi.

 

[payson]

Excellent chart! Just printed her out. She's a keeper. Thanks for compiling it all.

 

[crewdawg52]

Deb,

Thanks a much for the chart. Printed it and put it in my "Smokin Notebook". Will help out tremendously! Thanks again for the work.

 

[Dutch]

Debi, thanks for updating this cooking chart and sharing this with us. I've made this a *Sticky* so that it doesn't get buried.

 

[crewdawg52]

Great idea on the "Sticky" Dutch!

 

[stiffyman]

nice thanks

 

[deejaydebi]

Thanks all -

As I update it I'll let you know. Still a few missing things ...

 

[cheech]

Thank you very handy to have. I have to find away to print this off, laminate it and attach it to the smoker. Just afraid the smoker will melt it and the weather will mistreat it if I don't laminate it

 

[deejaydebi]

Ive updated the chart again ...

 

[dan]

Thank this is a very helpful thing for me just starting out

 

[monty]

Excellent piece of work, Debi!
Thank you, Thank you, Thank you!

Cheers!

 

[deejaydebi]

Hi All -


Just letting you know I had a typo on the time-temperature chart that brother Carl let me know about and I fixed it. The time was WAY off on the pork loins! I've added a date so we know which is the lastest version.

I don't have any info on things like steaks, big fishes or shell fish. Can you smoke things like say a lobster or crabs? I'm alergic to shellfish so I can't even touch the critters, but I know people that eat them really love them.

Also does it take longer or the same amount of time to do venison or bear and other such wild life? I will add them to the chart if you give me the info.

 

[deejaydebi]

Time and Temperature smoking chart is now up to three pages got some new info from a friend who just published his 3rd smoking book!

last updated 04/11/2007

 

[low'n'slow]

What an incredible resource! Thanks for that. I might get a copy laminated to keep near the smoker - so I can wipe all the rubs, mops, and sauces off of it!

 

[pigcicles]

... as kind of a visual and taste guide? That might just work!

 

[illini]

Hi Debbie
Smoked pork loin yesterday and noticed the 12-15 hours on your chart......Wow I said, that's got to be erroneous as it always takes a flat 5 hours to reach 160* internal and 5- 1/2 hours for 165* for me....was going to ask about it but see you have already corrected.....

Thanks for the Charts

 

[deejaydebi]

Marvin -

I think when I moved some of the stuff around last time I missed a column. If you see anything else let me know!

 

[deejaydebi]

Final Updates (I think) we're up to 6 pages or Meats, fruits, veggies, Fish, shellfish and other stuff. I can't even think of anything else.

Except maybe the Peach Cobbler I just copied, but naw we don't need that.

 

[lisacsco]

This will really come in handy for a newbie like me, thanks for the work you did on this!

Lisa