| Meat Type | Smoking Temp. | Target Internal Temp. | USDA Min. | Suggestions |
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| Pork Butt/Shoulder | 225-275°F (107-135°C) | 195-205°F (90-96°C) | 145°F (63°C) | Cook until tender when probed. Approximately 1.5 hours per pound |
| Pork Tenderloin | 225-325°F (107-163°C) | 145-150°F (63-66°C) | 145°F (63°C) | Wrap in a bacon weave to help keep it from drying out |
| Pork Ribs | 225-275°F (107-135°C) | 225-275°F (107-135°C) | 145°F (63°C) | Remember to remove the thick membrane on the bone side first |
| Beef Brisket | 225-275°F (107-135°C) | 195-210°F (90-99°C) | 145°F (63°C) | Estimate 1.5 hours per pound for smoking time |
| Chicken | 250-300°F (121-149°C) | 165°F (74°C) | 165°F (74°C) | Finish off over high heat 325F for 20 minutes to crisp the skin |
| Turkey | 250-300°F (121-149°C) | 165°F (74°C) | 165°F (74°C) | Try brining the turkey for 24 hours prior to smoking for maximum moisture |
| Fish | 225-250°F (107-121°C) | 145°F (63°C) | 145°F (63°C) | Fatter fish like salmon & trout absorb smoke faster and have better texture |
| Wood Type | Flavor Strength | Flavor Profile | Pork | Ribs | Beef | Chicken | Turkey | Fish | Symbol Key |
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| Alder | Mild | Sweet and musky smoke |  |
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Highley Recommended
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| Almond | Medium | Nutty and sweet flavor, little ash | |
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| Apple | Mild | Sweet, fruity taste | |
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FIVE STEPS
to PERFECT BBQ
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| Apricot | Mild | Hint of sweetness and fruitness | |
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| Cherry | Mild | Fairly sweet and fruity | |
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| Chestnut | Mild | Slightly sweet and nutty smoke flavor | |
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| Hickory | Strong | Sweet to Strong with heavy bacon flavor | |
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| Jack Daniel’s | Strong | Made from Jack Daniel’s barrels. Strong | |
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| Lemon | Medium | Tangy, citrus smoke with hint of fruitiness | |
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| Maple | Mild | Somewhat sweet subtle flavor | |
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| Mesquite | Strong | Earthy smoke flavor | |
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| Mulberry | Mild | Sweet, tangy, blackberry-like flavor | |
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| Nectarine | Mild | Mild and sweet smoke | |
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| Oak | Medium | Traditional smoke flavor | |
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| Orange | Medium | Tangy, citrus smoke with hint of fruitiness | |
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| Peach | Medium | Slightly sweet and woodsy flavor | |
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| Pear | Mild | Earthy flavor with a hint of fruitiness | |
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| Pecan | Mild | Sweet and mild. Similar to hickory | |
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| Plum | Mild | Mild and sweet smoke | |
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| Walnut | Strong | Bitter, heavy smoke. Mix with lighter woods | |
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Flavor Profiles and Meat Pairing Recommendations for over 20 Different Types of Wood
