Updated the Time and Temperature Chart

[deejaydebi]

I use it too! I can't remember everything ...

 

[beerivore]

Thanks for the guide. Like others this will help out this smoking newb greatly.

Thanks

 

[porky]

Debi-

Thanks for the chart. I know alot of time and effort has gone into it. It will be place at the front of my referrence guide that I use.

Les

 

[kansas city boy]

This is just what I've been looking for - Thanks.

I have to ask - it shows my true newbie status- What is cold smoking?

Sounds like fun!

 

[deejaydebi]

KCB --

When you smoke things like cheese or bacon or something that needs a very long smoke you smoke at 120 degrees or less. That's cold smoking.

 

[texan]

Kewl Deal! I was just wondering what the internal yardbird temp needed to be. I started to look elsewhere (a book) and thought that I'd seen something like this her. Low and behold, it was exactly what I was looking for. Saved and stored. Thanks so much!!!!!
Bill

 

[crownovercoke]

Awsome I love this kind of stuff!!

 

[jdfire40]

I am unable to download the Time & Temp Chart....I click on the link & it sends me to the home page. If anyone could help me out I would appreciate it!

 

[glued2it]

That's because all the links to Debbie's site have been blocked due to member being banned.

 

[jdfire40]

nice....does anyone have it saved & feel like sharing it?

 

[richtee]

There IS one just to your left in the box on the main screen...

 

[jdfire40]

thank YOU

 

[graydog9]

Debbie,

I am new to this forum. Could you tell me where I can go to copy your time and temp chart. It sounds like just what I've been looking for to go with my new smoker. Any help is appreciated.

 

[pigcicles]

Try this:

Times/Temp. Table

 

[jtribout]

Tex your link don't work? This may help.


Smokin Times


Type of Meat
Smoking Temp
Time to Complete
Finished Temp
Brisket (Sliced)
225 degrees
1.5 hours/pound
180 degrees
Brisket (Pulled)
225 degrees
1.5 hours/pound
195 degrees
Pork Butt (Sliced)
225 degrees
1.5 hours/pound
175 degrees
Pork Butt (Pulled)
225 degrees
1.5 hours/pound
190-205 degrees
Whole Chicken
250 degrees
4 hours (approx.)
167 degrees
Chicken Thighs
250 degrees
1.5 hours
167 degrees
Chicken Quarters
250 degrees
3 hours
167 degrees
Whole Turkey 12#
240 degrees
6.5 hours
170 degrees
Turkey Leg
250 degrees
4 hours
165 degrees
Meat Loaf
250 -300 degrees
3 hours
160 degrees
Spare Ribs
225-240 degrees
6 hours
172 degrees
Baby Back Ribs
225-240 degrees
5 hours
168 degrees
Smoked Corn
225 degrees
1.5 - 2 hours
N/A
Smoked Potatoes
225 Degrees
2 - 2.5 Hours
N/A

 

[link]

Very nice Thanks!

 

[cinnamonkc]

Texas, this link rocks!

 

[linbru]

Thanks ALLLLLLLLLLLLLLL!!!!!!!!!!!!!!!111

 

[daboys]

TH thanks for the new time-temp chart. Saw the game part. Lookin forward to using that this fall on the ducks and chinna birds.