Fire Magic Smoker 24S-SM(B) - Manual (Page 17)

17
POST-OPERATION
Meat type Smoking Temp.
Approximate Time
to Complete
Finished Meat
Internal Temp.
Brisket (Sliced) 225°F 1.5 hours/pound 180°F
Brisket (Pulled) 225°F 1.5 hours/pound 195°F
Pork Butt (Sliced) 225°F 1.5 hours/pound 175°F
Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205°F
Whole Chicken 250°F 4 hours (approx.) 167°F
Chicken Thighs 250°F 1.5 hours 167°F
Chicken Quarters 250°F 3 hours 167°F
Whole Turkey 12# 240°F 6.5 hours 170°F
Turkey Leg 250°F 4 hours 165°F
Meat Loaf 250 - 300°F 3 hours 160°F
Spare Ribs 225 - 240°F 6 hours 172°F
Baby Back Ribs 225 - 240°F 5 hours 168°F
Smoked Corn 225°F 1.5 - 2 hours N/A
Smoked Potatoes 225°F 2 - 2.5 hours N/A
Once the cook is done and the food has been removed, please follow these post-operation instructions.
DO NOT LEAVE THE UNIT UNATTENDED WHEN IN USE.
1. Open the air shutters and chimneys completely.
2. Allow to burn completely. This will allow the charcoal and wood chips to be safely consumed.
3. Once the coals have completely burned out, allow suffi cient time for the coals and the smoker to completely
cool.
4. Remove all of the ashes from the ash compartment. To avoid the possibility of burns, wear (dry) protective
gloves. The charcoal and wood chip grids may be removed to assist in removing all of the ash. The ash
tray may also be removed. Properly discard of the ashes.
5. Clean your smoker thoroughly as instructed in the SERVICING AND CLEANING section.
6. Store the unit out of reach of children, in a well ventilated, dry place.
SMOKING TIMES AND TEMPERATURES
The below chart is provided for suggested smoking times and temperatures. The cook times are approximations
and may vary. Use the digital thermometer (and meat probe) to monitor the temperatures.