One of the things you hear the most with BBQ is “low and slow”. But how low is low, and how slow is slow?? Below is a handy chart to help you figure out how to get the tasty, tender meat of your dreams.

 

Item Temp Smoke Time Time*
Beef Brisket 250  4 hours on smoke setting 4 hrs (foil after 4 hours smoke) for a total of 8 hours.
Boston Butt (pulled pork) 225  3-4 hours on smoke setting 4 hrs (foil after 3-4 hours smoke) for a total of 6-8 hours
Hotdog 400-450 8-10 minutes turning every 3-4 minutes.
Chicken Breast (boneless) 400-450 15 minutes per side
Chicken (whole) 400-450 1 and 15 minutes, or until the internal temp. is 165 degrees.
Chicken (thighs) 400-450 8-10 minutes per side for boneless and 10-12 for bone in.
Bacon and Sausage 425 5-8 minutes per side
Pork Ribs 275  3 hours on smoke setting 2-3 hours (foil after 3 hours smoke for a total of 5-6 hours
Shrimp 400-450  225 for 30 minutes for a little  smoke flavor 3-5 minutes per side
Hamburger 350 8-10 minutes per side
Pork Loin 400 145-150 internal temperature
Steak 400-450 8-10 minutes per side
Turkey 375  Smoked Turkey= 180-225 for 10-  12 hours or until the internal  temp is 165 degrees 15-20 minutes per pound
White Fish 400-450 4-7 minutes per side
Pizza 400-450 10-15 minutes
Salmon 400-450  1-1.5 hours on smoke setting 5-8 per side depending on how you like it done. If you’re smoking it first, finish on high 2-3 minutes each side.
Jerky   4-5 hours on smoke setting
Pork Roast Roast uncovered, fat-side up, for 1 hour. Cover with foil for 2-3 hours