Meat Smoking Guide

CaveTools.com Meat Smoking Guide
Receive a free copy of “The Grill Master’s Essential Barbecue Recipe Book” on CaveTools.com
Meat Type Smoking Temp. Target Internal Temp. USDA Min. Suggestions
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
Alder Mild Sweet and musky smoke tasted tasted tasted tasted Highley Recommended

tasted Tasted and Approved

Almond Medium Nutty and sweet flavor, little ash tasted tasted tasted tasted tasted tasted
Apple Mild Sweet, fruity taste tasted tasted tasted tasted tasted FIVE STEPS

to

PERFECT BBQ

Apricot Mild Hint of sweetness and fruitness tasted tasted tasted tasted tasted tasted
Cherry Mild Fairly sweet and fruity tasted tasted tasted tasted tasted tasted
Chestnut Mild Slightly sweet and nutty smoke flavor tasted tasted tasted tasted tasted tasted
Hickory Strong Sweet to Strong with heavy bacon flavor tasted tasted tasted tasted tasted tasted
Jack Daniel’s Strong Made from Jack Daniel’s barrels. Strong tasted tasted tasted tasted tasted tasted
Lemon Medium Tangy, citrus smoke with hint of fruitiness tasted tasted tasted tasted tasted
Maple Mild Somewhat sweet subtle flavor tasted tasted tasted tasted tasted tasted
Mesquite Strong Earthy smoke flavor tasted tasted tasted tasted tasted tasted
Mulberry Mild Sweet, tangy, blackberry-like flavor tasted tasted tasted tasted tasted
Nectarine Mild Mild and sweet smoke tasted tasted tasted tasted tasted tasted
Oak Medium Traditional smoke flavor tasted tasted tasted tasted tasted tasted
Orange Medium Tangy, citrus smoke with hint of fruitiness tasted tasted tasted tasted tasted
Peach Medium Slightly sweet and woodsy flavor tasted tasted tasted tasted tasted tasted
Pear Mild Earthy flavor with a hint of fruitiness tasted tasted tasted tasted
Pecan Mild Sweet and mild. Similar to hickory tasted tasted tasted tasted tasted tasted
Plumb Mild Mild and sweet smoke tasted tasted tasted tasted tasted tasted
Walnut Strong Bitter, heavy smoke. Mix with lighter woods tasted tasted tasted
CAUTION: Do not smoke meat with Cedar, Cyprus, Elm, Eucalyplus, Fir, Liquid Amber, Pine, Redwood, Sassafras, Spruce or Sycamore. You Will Get Sick! Copyright © 2015

Take This Guide To Go!

Printable PDF Copy Outdoor Grill Magnet