weber SMOKEY MOUNTAIN COOKER 100108 - Manual (Page 14)

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SMOKING GUIDE
The cuts, thicknesses, weights, charcoal quantities and cooking
times are meant to be guidelines rather than hard and fast rules.
Cooking times are affected by such factors as altitude, wind,
outside temperature, and desired doneness. Cooking times for beef are for the US Department of Agriculture’s
definition of medium doneness unless otherwise noted. Cooking
times listed are for foods that have been completely thawed.
Different hardwoods will impart a variety of flavors. It is best to do
some experimenting to find the type of hardwood, or combination of
hardwoods, that you like best. Start with the lowest amount of wood
chunks; more can be added to suit your own taste. Experiment with different varieties of wood and amounts used. You
can also add bay leaves, garlic cloves, mint leaves, orange or lemon
peel and various spices to charcoal for added flavor. Keep a record of
your experiments; it’s easy to forget what you did last time.
WOOD TYPE CHARACTERISTICS FOOD MATCHES
Hickory Pungent, smoky, bacon-like flavor. Pork, chicken, beef, wild game, cheeses
Pecan Rich and more subtle than hickory, but similar in taste. Burns
cool, so ideal for very low heat smoking. Pork, chicken, lamb, fish, cheeses
Mesquite Sweeter, more delicate flavor than hickory. Tends to burn hot,
so use carefully. Most meats, especially beef. Most vegetables.
Alder Delicate flavor that enhances lighter meats. Salmon, swordfish, sturgeon, other fish. Also good with chicken
and pork.
Maple Mildly smoky, somewhat sweet flavor. Try mixing maple with
corncobs for ham or bacon. Poultry, vegetables, ham
Cherry Slightly sweet, fruity smoke flavor. Poultry, game birds, pork
Apple Slightly sweet but denser, fruity smoke flavor. Beef, poultry, game birds, pork (particularly ham)
Always avoid soft, resinous woods like pine, cedar, and aspen. ƽ WARNING: Never use wood that has been treated or exposed to chemicals.
FISH WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
INTERNAL TEMP /
DONENESS
18.5” (47CM) 22.5” (57CM)
Whole, small full grill 50 briquettes 75 briquettes 1 - 1-1/2 hours 2-4 flakes with fork
Whole, large 3-6 pounds 50 briquettes 75 briquettes 3-4 hours 2-4 flakes with fork
Lobster and shrimp full grill 50 briquettes 75 briquettes 1 hour 2-4 firm and pink
POULTRY WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
INTERNAL TEMP /
DONENESS
18.5” (47CM) 22.5” (57CM)
Chicken, whole 5 pounds 100 briquettes 150 briquettes 2-1/2 - 3-1/2 hours 1-3 165˚F (74˚C) medium
Turkey, whole 8-12 pounds 100 briquettes 150 briquettes 4-5 hours 2-4 165˚F (74˚C) medium
Turkey, whole 12-18 pounds 100 briquettes 150 briquettes 8-10 hours 3-5 165˚F (74˚C) medium
Duck, whole 3-4 pounds 100 briquettes 150 briquettes 2 - 2-1/2 hours 3-4 180˚F (82˚C) medium
PORK WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
INTERNAL TEMP /
DONENESS
18.5” (47CM) 22.5” (57CM)
Pork roast 4-8 pounds 100 briquettes 150 briquettes 5-6 hours 3-5 170˚F (76˚C) well-done
Pork ribs full grill 50 briquettes 75 briquettes 4-6 hours 2-4 meat begins to pull from bone
Ham, fresh whole 10-18 pounds 100 briquettes 150 briquettes 8-12 hours 2-4 170˚F (76˚C) well-done
Pork shoulder 4-8 pounds 100 briquettes 150 briquettes 8-12 hours 3-5 190˚F (88˚C) well-done
BEEF WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
INTERNAL TEMP /
DONENESS
18.5” (47CM) 22.5” (57CM)
Beef brisket 5-6 pounds 100 briquettes 150 briquettes 6-8 hours 3-5 190˚F (88˚C) well-done
Lamb roast, venison 5-7 pounds 100 briquettes 150 briquettes 5-6 hours 3-5 160˚F (71˚C) medium
Large cuts of game 7-9 pounds 100 briquettes 150 briquettes 6-8 hours 3-5 170˚F (76˚C) well-done
Beef ribs full grill 50 briquettes 75 briquettes 6-7 hours 2-4 160˚F (71˚C) well-done