Smokin-It User Forum!

User Guidelines and Instructions => Guide to Smoking Times, Temps, Woods => Topic started by: DivotMaker on September 04, 2014, 08:28:52 PM

Title: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on September 04, 2014, 08:28:52 PM
I want to thank Gregg (NDKoze) for his assistance on this guide - great job!  We've put together a simple guide, that can be downloaded and printed, for quick reference.

This will evolve, over time, so please let me know if you have things you would like to add!  This should become a community effort!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Kal on September 05, 2014, 02:44:35 PM
Great resource DM! Making baby backs this weekend and this will help! Thanks!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on September 05, 2014, 08:30:52 PM
Great resource DM! Making baby backs this weekend and this will help! Thanks!

Most of the thanks goes to Gregg!  He put the chart together, and got me off my butt to get it going.  I just added a couple of things, and the wood info.  Hope it helps! :D
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: NDKoze on September 05, 2014, 09:05:04 PM
Actually, this has been a living chart that I have been constantly updating for years slowly updating based on the changes necessary for the Smokin-It smokers.

Many thanks to all the SI pioneers on this site that gave me the knowledge to update the chart.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: prudentsmoker on September 06, 2014, 10:45:42 AM
I did not see maple on the list. I really like it, especially with sausage. I would be curious to hear from others regarding maple.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Pork Belly on September 07, 2014, 06:50:42 PM
Sugar Maple has been my preference lately, good smoke, no bitter or fruity flavors. I have smoked with a lot of Apple for sausage. 
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on September 07, 2014, 06:57:30 PM
I'll get maple added to the guide.  Anything you guys would not recommend maple for?
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Pork Belly on September 07, 2014, 07:16:15 PM
I have used it on, chicken, pork, bison, beef and seafood so far with no complaints. I think the best thing about it is that it is hard to describe. It is a good smoke, no sharp or pronounced notes of any type.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on September 07, 2014, 07:24:10 PM
Done!  Thanks for the info on maple; it's now in the guide!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: MNGuy1959 on October 01, 2014, 04:32:18 PM
Thanks Tony and Gregg!! 

This is an awesome reference guide.  Very much appreciated!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on October 01, 2014, 09:22:12 PM
Thank you, Gene!  Let me know if you have any suggestions - this will be a "work in progress."
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: jmereid on November 09, 2014, 06:05:19 PM
I have printed off the guide and appreciate the work that went into it.  I know I will use it since I have never smoked anything.  Is it possible to get this info for venison as a type of meat?  Thank you in advance for any help you could give.

Jaimie
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on November 09, 2014, 06:54:24 PM
Thanks Jaimie!  We'll get our deer slayers on this!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: NDKoze on November 10, 2014, 12:17:25 AM
I smoke a lot of venison, but always as jerky, snack stix, or sausage. To smoke a roast for example, I think you would want to cook it similar to a lean beef roast. I think there are a couple of posts in the beef section about smoking sirloin roasts. With the venison being so lean, you would not want to over cook it.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: OFFSHORE GINGER on November 11, 2014, 05:14:39 PM
Not to upset the apple cart so...to ...speak but.............. is there any other way to post that chart opposed to PDF because that format can often be a pain .
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on November 11, 2014, 08:14:37 PM
Sorry, Ginger; it's really to big to post with the limitations of the forum.  I can make it available in a Word format, it you'd prefer.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Muzikman on November 12, 2014, 10:53:56 AM
I personally feel that PDF's are the best possible format for sharing documents. Every platform has a reader (including phones).

That being said, it could easily be posted inside a forum post using the table tag. If you don't feel like typing all the tags, you could use the following site to create the code and then just copy and past it. It also makes it easy to update if you save it.

http://www.teamopolis.com/tools/bbcode-table-generator.aspx

Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on November 12, 2014, 07:18:07 PM
I personally feel that PDF's are the best possible format for sharing documents. Every platform has a reader (including phones).

That being said, it could easily be posted inside a forum post using the table tag. If you don't feel like typing all the tags, you could use the following site to create the code and then just copy and past it. It also makes it easy to update if you save it.

http://www.teamopolis.com/tools/bbcode-table-generator.aspx (http://www.teamopolis.com/tools/bbcode-table-generator.aspx)

We'll keep it PDF for now...like you said, there are PDF readers on every platform, and I've personally never had a problem with them (and create/use/send PDF docs every day, all day).  Thanks for the suggestion, though! I'll pass it on to Ben, the IT guy!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on November 13, 2014, 09:04:32 PM
Hey Ginger, head over to the "What Tree Do You Use" section and do a search on pellets.  Here's a recent topic, from Arnie, with his experience with pellets:

http://smokinitforums.com/index.php?topic=2365.0

There's been lots of discussion on pellets in the wood section.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: OFFSHORE GINGER on November 14, 2014, 11:30:24 AM
Divo thank you.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: OFFSHORE GINGER on December 24, 2014, 06:13:42 PM
Well guy's in the past I have noticed that some of you have had different settings ( temp's  ) and or cook times when cooking ribs which will be my first cook this weekend ( 2 to 3 maybe 4  slaps ) most likely Baby back so my question is ..........................even though there is a chart to view ....could you please give me any suggestions or thoughts on cook time and temp ?
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: jcboxlot on December 24, 2014, 07:19:06 PM
235 deg, at least 5 hours.  Check at 5 hours and add wet sauce if you like.   
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SeldomInn on January 10, 2015, 04:32:43 PM
Thank you for the very helpful guide. I have saved it and will be printing it out shortly.
I noticed that pecan wood is not mentioned for smoking pork and was wondering if Gregg or anyone else could comment on that.

Also no mention of peach. Is it safe to assume that it would be used just like apple or cherry?
Thanks again,
Ralph
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: NDKoze on January 10, 2015, 04:35:13 PM
I haven't used Peach before. But like apple, it is a mild smoking wood and can be used much like apple.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on January 10, 2015, 04:42:50 PM
Ralph, we just couldn't list all the woods that are good!  Peach is great on pork, especially combined with a mix of hickory.  Very mild and sweet - I like it better than apple.  Adds a little orange color to your bark, too! ;)
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SeldomInn on January 10, 2015, 04:55:34 PM
Man you guys are Johnny on the spot or should I say Gregg and Tony on the spot?
I noticed that Pecan is not mentioned in the pork section. I was planning on using some pecan 2 oz., mixed with Apple 3.5 oz, on my Boston butt tonight.
Comments and suggestions are welcome.

Cheers, Ralph
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SuperDave on January 10, 2015, 08:00:48 PM
This isn't an absolute, but the majority of my smokes are 2 fruits and a nut.  Apple and cherry dominate the 2 fruits.  Pecan is the dominant nut. 
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: TmanEater on January 10, 2015, 10:47:43 PM
Ralph, I ordered 30 pounds of peach from fruitawood just before getting my #2. I guess I should have read more of the forums before ordering such a large amount.  :-[  Now I'm looking for any takers that want to buy/trade so I can get a bigger selection of woods. I've been using mostly peach and some hickory (from the #2 delivery) on my recent smokes. I also have some apple chips I've tried once.


Anyway, I really enjoyed the peach wood on the turkey I did. I'm doing some ribs tomorrow and will use peach with them.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SeldomInn on January 11, 2015, 09:16:19 AM
Hi Tony, I would be interested in getting some of your peach chunks if the shipping doesn't tear me up. Let me know what it would cost for 5 to 10 pounds of peach shipped. My ZIP Code is 34112

If you prefer you can PM me or send email direct.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on January 11, 2015, 02:37:08 PM
Tony - you might want to post your peach wood in "For Sale or Trade." 
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: TmanEater on January 11, 2015, 10:14:24 PM
Tony - you might want to post your peach wood in "For Sale or Trade." 

Had it posted there after xmas (http://smokinitforums.com/index.php?topic=2573.msg17906#msg17906).

Ralph, I'll look at shipping costs and PM you.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on January 12, 2015, 08:47:35 PM
Oops...sorry, Tony - missed the For Sale post. :-[
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Gary J on February 27, 2015, 06:50:14 PM
Tony, It appears there is a guide available to smoking times, temps & woods, but I can't find it.  How do I see it to download??  I'm a Newbie here, looking for help.  Thanks  Gary J
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SeldomInn on February 27, 2015, 07:19:13 PM
Tony, It appears there is a guide available to smoking times, temps & woods, but I can't find it.  How do I see it to download??  I'm a Newbie here, looking for help.  Thanks  Gary J
Welcome aboard Gary J,
The first post in this thread includes a downloadable PDF
here it is.
http://smokinitforums.com/index.php?action=dlattach;topic=2151.0;attach=3582
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Gary J on February 27, 2015, 09:38:55 PM
Thank you much, I'll put it to good use as I start getting into this. 
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on February 27, 2015, 09:45:14 PM
Welcome to the club, Gary!  When you have a minute or two, head over to the "Introductions" section and tell us a little about yourself.  We like to get to know our new "Club Lazy Q" members! 8)   Nice to see a town in your signature line, too.  You never know what SI owner might be your neighbor! :D
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: jbauch357 on March 18, 2015, 07:09:37 PM
Alder would be a good (and I think traditional) additional wood type for Salmon, for the next time you're doing updates on the sheet.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on March 18, 2015, 08:17:24 PM
Thanks Josh.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: TmanEater on March 19, 2015, 12:31:33 AM
I just ordered some Alder, Sweet Cherry, and Hickory. I plan to try some Alder mixed with a little something else for a near term Salmon smoke.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SeldomInn on April 17, 2015, 04:20:39 PM
I just got some Alder but didn't use yet. Supposed to be good for salmon and other fish as well as other meats. I need to do some reading on the fish section before I jump in..  ???
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: milehi on June 27, 2015, 09:18:44 PM
Hello,

I'm new here, Denver guy and recent owner of a Model 2 unit, have done a couple briskets and the Best BBQ beans on the planet thus far  (look it up (http://www.bbqu.net/season3/305_4.html), they are).
 
The guide is great, but my question is one of addition -- I need to do two 3.7lb whole chickens and two ~4lb racks of baby backs.
Is there a quasi-time-formula for lbs o' meat?  Do you pretty much go by 1.5 hours per lb and watch your internal temps?

I have thermometers, I *get* that, but the problem is the WIFE wants to know what time we will be eating, so need to make sure I allow enough time.
This will be my first entertaining gig with the new box, if we cannot eat until midnight, I'm getting the stink eye!

I will have about 15 lbs of food in the box [2 birds, 2 baby back slabs], so hoping for some ballpark guidance on what to plan for.

My guess would be ribs up top and an hour or two before the birds, but...??

Any insight is much appreciated!

Thanks!

-Bill
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Limey on June 27, 2015, 10:24:12 PM
My experience is that it always takes longer than you expect. Just tonight an 8# chicken took way longer than forecast and made dinner late (although delicious). You should figure imo on the birds taking four hours and the ribs taking about six hours. My guess, and it is only that since I do not normally mix smokes, , is that you are about right- ribs in first, on top but two hours, not one, before the birds. You can always rest meat, actually for quite extended periods, if you follow the guidance on this forum. Hurrying things up tends to create disastrous results in my experience
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SuperDave on June 28, 2015, 09:55:06 AM
Bill,
I would not recommend staggering the meat unless you are using something different for a smoke source.  The smoke period for these smokers is very short and wrestling with a hot chip box is not a smart thing to do.  For a mixed smoke, I would recommend starting everything together and pulling and wrapping the meat that is done first.  In your case, the chickens will stay hot and moist in a cooler with the towels.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: milehi on June 28, 2015, 11:19:19 AM
Bill,
I would not recommend staggering the meat unless you are using something different for a smoke source.  The smoke period for these smokers is very short and wrestling with a hot chip box is not a smart thing to do.  For a mixed smoke, I would recommend starting everything together and pulling and wrapping the meat that is done first.  In your case, the chickens will stay hot and moist in a cooler with the towels.

Thanks Limey and Dave, that was what I was overlooking clearly, better to start/smoke together, then let the ribs go longer as needed rather than introduce birds part way as you said. 
So obvious Dave, now that you said (wrote) it!
Thanks!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Trip on July 08, 2015, 08:17:51 AM
Just saw some of the initial posts requesting a non pdf version.

I did a quick convert when I first saw this to a google doc spreadsheet, so I could make my own notes and changes to it based on my smokes.  I can access it from all my tablets and phones to do edits.   Here is the original version with no changes if anyone wants to do the same.  I like this way better because I can give access to other google accounts to make edits if I wish. 

https://docs.google.com/spreadsheets/d/1zC7m5RJ-bUp-lkPeRIJUh-MEGxxLe0XCYimWrbXz01Y/edit?usp=sharing
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: gregbooras on July 08, 2015, 08:36:38 AM
Just saw some of the initial posts requesting a non pdf version.

I did a quick convert when I first saw this to a google doc spreadsheet, so I could make my own notes and changes to it based on my smokes.  I can access it from all my tablets and phones to do edits.   Here is the original version with no changes if anyone wants to do the same.  I like this way better because I can give access to other google accounts to make edits if I wish. 

https://docs.google.com/spreadsheets/d/1zC7m5RJ-bUp-lkPeRIJUh-MEGxxLe0XCYimWrbXz01Y/edit?usp=sharing

Thanks Trip!

Greg
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Sum1 on October 25, 2015, 10:34:50 AM
Hi all. This guide is amazing and very helpful. Many thanks for putting it together.

I have a question regarding bacon. The guide refers to "venison bacon". What about regular, pig bacon? There's no info about that.

TIA!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on October 25, 2015, 12:49:52 PM
Hi all. This guide is amazing and very helpful. Many thanks for putting it together.

I have a question regarding bacon. The guide refers to "venison bacon". What about regular, pig bacon? There's no info about that.

TIA!

I think getting into belly bacon is probably too advanced for a simple guide like this.  The process is really more complicated than just a simple starter, like for ribs and such.  Your best bet, for bacon, is to browse/search the Bacon section and find the best posts and repeat them.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: dibiase on April 20, 2016, 12:18:33 PM
I'm new to the SI smoker so I found the document very helpful.  One question I have is does the amount of meat matter for the amount of wood?  For example if I smoke 8 racks of ribs instead of  2 racks should I add a little more wood?
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: NDKoze on April 20, 2016, 12:24:51 PM
No, the amount of meat would not change how much wood you would use. For 8 racks of ribs, I would still stick with 2.5-3.0 ounces.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: dibiase on April 20, 2016, 01:35:11 PM
Thanks Gregg.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: RoryDean on November 22, 2016, 08:13:18 AM
Getting ready to smoke a 9lb Boston Butt for Thanksgiving in a SI #3. With the outside temps getting down to around 32 degrees at night how much will that affect the overall time ? Should I plan on a longer cook time ? It's always been about 16 to 18 hours at 235 degrees but it's always been during the summer months. Any help or advice would be much appreciated.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: NDKoze on November 22, 2016, 01:38:54 PM
The ambient temperature shouldn't really affect your cooking time that much other than maybe an extra 10-15 minutes to get up to temp. Once up to temp, the SI #3 will have no problem keeping the temp at your desired temp.

I usually smoke my poultry (Chicken and Turkey) at 250 though. Poultry doesn't benefit from the low and slow temps like briskets/butts do.

I have smoked in -20F with zero issues.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: old sarge on November 22, 2016, 09:55:50 PM
First, welcome RoryDean from SE Arizona. I am with Gregg on this.  The outside temp will not matter.  Obviously it will take a little more time for the box temp to get where you want it but smooth sailing (smoking?) from that point on. Be sure to check back in and let us know how it went.  Enjoy!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: DivotMaker on November 23, 2016, 10:11:42 PM
What they said, Rory!  Welcome to the club!  Now that you're here, how about heading over to the Introductions section and tell us a little about yourself?  Also, a first name and town, in your signature line, is nice.  I assume your first name is Rory, but it would also be nice to know who you're neighbors with!

I look forward to your picture & posts!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: bartjoebob on July 01, 2017, 05:03:36 PM
Hello, new here... i just want to verify "Smoker Temps" listed on this guide are ambient internal temps and not the dial/setting on the smoker itself.  I've used our model #2 a few times and notice its runs apprx 20 or so degrees hot.  If I set the temp for 235 for ribs, the unit will stay pretty around 250+  Thanks for putting this together, great help for getting started!
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: Pork Belly on July 01, 2017, 06:41:32 PM
Don't chase the box temp, set the dial and go with that. If you do not have an Auber the temp will swing but the average is what the dial is set at.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: LarryD on July 01, 2017, 07:02:00 PM
Hello, new here... i just want to verify "Smoker Temps" listed on this guide are ambient internal temps and not the dial/setting on the smoker itself. 

It's the dial setting...  do yourself a favor and never, ever measure your box temp ever again unless you have seriously good cause to believe there is a smoker malfunction.  :)
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: TexasSMK on July 08, 2017, 11:27:56 AM
I use this guide often--and just realized I haven't said thanks.  Thanks much! :)
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: jaka (Ken) on February 25, 2018, 11:31:29 AM
Beautiful guide and just what I'm needing at the start of my experience in smoking. One question: When weighing one's wood (2 oz. for example) does it matter if it's chips or chunks? Do they both (in the same 2 oz. weight) perform the same?
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SuperDave on February 25, 2018, 01:50:15 PM
Beautiful guide and just what I'm needing at the start of my experience in smoking. One question: When weighing one's wood (2 oz. for example) does it matter if it's chips or chunks? Do they both (in the same 2 oz. weight) perform the same?
IMO, they will not.  Chips will combust much easier and if you found away to elimate the combustion, the smoke duration would be much shorter.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: jaka (Ken) on February 25, 2018, 04:38:10 PM
Thanks for the input. I'm assuming then that if it calls for 2 oz. of wood and I have chips, I should add a little more. I guess experience will hammer in what works. Anyway, never having even opened a door to a smoker leaves me a little baffled in all of the knowledge I've seen exhibited on these forums. It's exciting to finally get started.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SuperDave on February 25, 2018, 05:28:28 PM
What meat are you smoking with just 2 oz.? 
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: jaka (Ken) on February 25, 2018, 08:53:54 PM
I'm not smoking anything yet. I just opened the smoker and haven't even seasoned it yet. I know nothing about smoking and was just trying to figure out what weight I need for chucks and/or chips, etc. if it called for 2 oz. for instance. I'm sure this all sounds so off the wall for an experienced smoker but I'm totally ignorant in terminology, times, weight, etc. Hoping to learn all this so I can at least ask intelligent questions. Thanks for your input it really is appreciated.
Title: Re: Guide to Smoking Times, Temperatures and Woods
Post by: SuperDave on February 25, 2018, 09:23:43 PM
Don’t sweat it, we all learned as we went and have gotten better at our hobby. A lot of your early questions will have answers that include, “it depends”. Not all meats smoke by the same rules so let us know when you are about to get your feet wet and what you are going to attempt That way we can be pretty specific.