Cooking Smoked Meats

Cooking perfectly smoked meats can be one of the most rewarding experieinces you will have in the backyard (obviously making a ton in backyard cricket is a given).

There's a lot of time and love that goes into it and when done right... Well... There's nothing more delicious!

Here's some guide for you to play around with on times and temps for different kinds of meats.

SMOKING TEMPERATURES

Brisket 110ºC/225ºF (1.5 hrs per .5kg)
Pork Shoulder 110ºC/225ºF (1.5 hrs per .5kg)
Whole Chicken 120ºC/250ºF (4 hrs – depending on chicken size)
Chicken Thighs 120ºC/250ºF (1.5 hrs)
Spare Ribs 110ºC/225ºF (6 hrs)
Baby Back Ribs 110ºC/225ºF (5 hrs)
Potatoes 110ºC/225ºF (2.5 hrs)

COOKED INTERNAL TEMPERATURES

Brisket (to slice) 82ºC/180ºF
Pork Shoulder (to pull) 88ºC/190ºF
Pork Shoulder (to slice) 80ºC/175ºF
Whole Chicken 75ºC/167ºF
Chicken Thighs 75ºC/167ºF
Spare Ribs 78ºC/172ºF
Baby Back Ribs 75ºC/168ºF