weber 185 - Manual (Page 11)

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SMOKING GUIDE
POULTRY WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
IvcNTERNAL TEMPERATURE /
DONENESS 18.5" (47 CM ) 22.5" (57 CM )
Chicken, whole 5 pounds 100 briquettes 150 briquettes 2½ - 3½ 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 - 2½ hours 3 - 4 180 °F (82 °C) medium
PORK WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
INTERNAL TEMPERATURE /
DONENESS 18.5" (47 CM ) 22.5" (57 CM )
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 TEMPERATURE /
DONENESS 18.5" (47
CM
) 22.5" (57
CM
)
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
Cooking times for beef are for the United States Department of Agriculture’s definition of
medium doneness unless otherwise noted. Cooking times listed are for foods that have
been completely thawed.
FISH WEIGHT
CHARCOAL QUANTITY
COOKING TIME WOOD CHUNKS
INTERNAL TEMPERATURE /
DONENESS 18.5" (47 CM ) 22.5" (57 CM )
Whole, small full grill 50 briquettes 75 briquettes 1 - 1½ 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
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.
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.
Poultry, vegetables, ham
Try mixing maple with corncobs for ham or bacon.
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.