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Updated the Time and Temperature Chart

Discussion in 'General Discussion' started by deejaydebi, Mar 26, 2007.

  1. deejaydebi

    deejaydebi Legendary Pitmaster

  2. peculiarmike

    peculiarmike Master of the Pit OTBS Member

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

    payson Meat Mopper

    Excellent chart! Just printed her out. She's a keeper. Thanks for compiling it all.
  4. crewdawg52

    crewdawg52 Master of the Pit OTBS Member


    Thanks a much for the chart. Printed it and put it in my "Smokin Notebook". Will help out tremendously! Thanks again for the work. [​IMG]
  5. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    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.
  6. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Great idea on the "Sticky" Dutch!
  7. stiffyman

    stiffyman Smoke Blower

    nice thanks
  8. deejaydebi

    deejaydebi Legendary Pitmaster

    Thanks all -

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

    cheech Master of the Pit OTBS Member

    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
  10. deejaydebi

    deejaydebi Legendary Pitmaster

    Ive updated the chart again ...
  11. dan

    dan Newbie

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

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

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

  13. deejaydebi

    deejaydebi Legendary Pitmaster

    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.

  14. deejaydebi

    deejaydebi Legendary Pitmaster

    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
  15. 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!
  16. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    ... as kind of a visual and taste guide? That might just work! [​IMG]
  17. illini

    illini Smoking Fanatic OTBS Member

    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[​IMG]
  18. deejaydebi

    deejaydebi Legendary Pitmaster

    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! [​IMG]
  19. deejaydebi

    deejaydebi Legendary Pitmaster

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