For pork shoulder\butts it is 195. I have masterbuilt Electric smoker. Tenderloin You don’t have to be one of these newbies though. Thanks Jeff for the great recipes. Bacteria is the reason. Smoking Temperatures and Cooking Times Chart Please note that all smoked meat cooking times in the chart below are averages. What am I missing here. If the outside temp is 20F how long for a 12 lb turkey in an electric brinkman smoker please? Just make sure it isn’t touching any bone or sitting in a pocket of fat, as this can make your reading widely inaccurate. The worst thing any grill master can do is take a piece of meat off the grill too early or too late. The second ring of the chart displays images of the foods that are listed on the outer ring of the wheel chart. I also must must MUST have fruit sauces with cabernet. For the ultimate leg of lamb, smoke it for 3 to 4 hours until it hits between 130 to 135F, then remove from the smoker. The next time you decide to order something at, use THIS LINK to get there and we'll get a small commission off of what you purchase. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Short Ribs So long as you cook your meat to the desired safe (and delicious) temperature, and you keep your temperature steady you’re going to have a successful barbecue. Maybe it’s the authentic taste of food cooked outdoors over hot coals, or the interactive, is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to products. Used your rub and sauce. The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker. Some cuts or types of meat are recommended to be cooked below what is recommended by the USDA. Easily save as a PDF so you can refer back to it whenever you need. If you need any more information please let me know. The smoking time will depend on the cut of meat you are smoking. Normally, he’s the smoke master, but I obviously can’t ask him…I see that the temp for chicken quarters is 250-275 for 4 hours. It had problems with length of run as well as 130 F temperature variation inside. Thanks for all the hard work you do in keeping your newsletter fresh. First, there's the heat — you'll want the temperature low over a long period of time. I can post a photo and even an article I wrote if Jeff can tell me how. A lot of the “Bullet” style smokers suffer from the same design flaw; Ash build up. One, install the first one inside your fire box and get a stainless steel half pan with holes drilled in it. With more than 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. I did just that and it turned out great. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender. Smoking would be a bunch of different items and jerky would be venison. Pork loin is a lean meat and tends to dry out when it is cooked beyond 145°F. The USDA guide shouldn’t always be considered gospel though. If you're going to slice it, cook to 185 degrees. Additionally, Chrome is poison. I write it up. Would I still do it for 4 hours, or should I plan on doing it longer? Whether you’re smoking beef brisket, pork butt, fish or sausage, use this chart to know what temperature to smoke at and at what temp your food is cooked at. 2. I use a charcoal grill I bought at Sam’s club many years back. Easily save as PDF or print for future use. i was wondering if by now since u hav smokd more & more meat, u mite hav a much broader smoke table than what i hav.the ine i hav hav is ur page which i use regularly when i smoke,havn't gone wrong yet usin it. And then there's the smoke — you need to keep it smoking for hours. Chops Lamb Shanks, All Fish I tried them both last weekend and they were a huge hit. Meat thermometer – this is the best meat thermometer for smoker. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. You can always mix a fruit wood with another type of wood to come up with combinations such as pecan/cherry or Hickory/Apple. Smoking Times and Temperatures Chart for Beef, Pork & Poultry This will allow you to control your temperature. I hope this is helpful. Both problems solved! Say you have your meat in the smoker for 3 hours, and then rest if … Smoking Temperature Listings. Separate by one inch and the time is cut in half??? I am smoking two chickens right now. I have always cooked pork to 140-145 as do most other chefs and recently the USDA changed their safe temperature to only 145°F for all cuts of pork that are not ground.. making a better finished product that is, in fact, safe to eat. I have a New Braunfels design that got sold to Brinkman. Will the skin end up rubbery? To thaw the meat, place the bag in the refrigerator and let it naturally thaw. In this chart on you can compare ideal ‘done’ temperatures with the USDA minimum recommendation. Would you please tell me which type of wood is suitable for pork butt? Fatty, All Pork About ash buildup – I have a small New Braunfels off set smoker that I got about 12 years ago. I have not seen this but we do our best to follow USDA to the letter on safe cooking temperatures. It's too iffy because it takes too long to get up to a safe temperature. I use whatever wood I have available and in the mood for but I really like pecan. How much time should I allow to reach 190? Meat is “done” when the temperature at its thickest point reaches the point at which it is safe to eat. Get yours today! I’m trying to smoke 2 chickens in an electric smoker as well. Wood chips will burn hot and fast and give off smoke in a quick burst. Same meat…just cut. Just taking a stab at your question, also late to the party you probably have already received a number of responses. Chunks for Smoking Meat. Note: If you are looking for the metric version of this web page, GO HERE. final hour is in real smoker with hickory. Love the Time and Temperature Chart …. I am in catering and this is very important information for me. Copper /brass: cooking salty food in copper vessel is not advised simply because iodine present in salt quickly reacts with copper, which releases more copper particles. **Note** This email might be in your 'Promotions' folder. Now as the founder and editor in chief of Smoked Barbecue Source I get to grill, barbecue and write about meat for a living! I have found that electric cabinet smokers are by far the easiest method of smoking. I’m sorry I miss typed that its 160° F Temp for 20 minutes. Sometimes it can take as long as 12 hours. Pork sausage usually takes about 1-3 hours to smoke at a constant smoker temperature of 225 – 250 °F and 165 °F when done. SDH.. Did you learn anything about the timing of it? For Great Tasting Thanksgiving Turkey Every Time! Here in Denver, the dryness and low air make a difference in how things taste (and cook). You recommend 250. Saw your question on An upright smoker was the first I bought and did not have too good of results, same issues you had. This is where almost everyone makes the a classic smoker mistake and panics. This process can cause the thermometer not to budge for hours. This is used mainly in smoking/cooking ribs. Marinate meat in the refrigerator and never reuse marinade from raw meat or poultry. It can be used in your oven and barbecue too; Now print this free smoking meat temperature chart so you how long to smoke meats; We hope this smoking times and temperatures chart … It’s also difficult to give accurate cooking time estimates. I love this modification for many reasons, but the most obvious is you can set your meat and leave for extended periods of time. Thanks jeff. *cooking to “Tender” just means the meat is not done until it gets tender. If you want more smoke flavor, there are 2 preferred ways with an electric smoker, either A) make more smoke (more pellets or more chips) while cooking or B) cook it at a lower pit temperature for a longer time, which allows it to suck up more smoke while reaching “done”. I wrap the pork butt or rids tightly in foil and Cook at 250 in electric smoker . This is the thermometer that I use for all of my cooking and  I recommend you do the same. Good luck, tom. Luckily, for this recipe, it should only take 3.5 to 4 hours for the turkey breast to fully cook. Almost every beginner panics when they encounter the dreaded “stall”. … No one has the final answer. I put rub on 24 hours before and let set in the fridge, then wrap when done for about and hour. If you are new to smoking then cooking for 4-16 hours at a time presents a whole new series of challenges that you just don’t experience during regular cooking. Jeff, Love your newsletter …. Thin Blue LLC/ © 2004-2020 All rights reserved. We hope you find the above smoking temperature charts helpful. That is either the butt and the picnic still attached (the entire shoulder) or you have a twin pack of pork butts. If you add ribs to the same smoker who much more time to smoke everything. Get BBQ guides, recipes, gear reviews and great deals sent straight to your inbox. THEN change the smoker temp to the target temperature to extend the time at the target temperature and on the smoke. I recently purchased both recipes. I add tang too. A few of my must-haves not on your shelves are Pork Verde (both cubed, which is served like a soup, and shredded, which I use in enchiladas), Navy Bean Soup, Cranberry Sauce, Beef Bourguignon & Mushroom Bourguignon, Ground Beef (plain and Mexican for tacos), and Meatballs. Scallops My comment here is not following a particular thread, but only offered as enlightening on construction or modification of existing smokers / grills. Steelhead Trout For instance my pellet grill uses convection fans to keep temps the same in any spot in the grill, no hot spots.with you electric smoker as long as you rotate properly there should not be an issue. The barbecue is can be used for it's purpose, while smoke is piped into a box cooled with ice or water containing the meat being treated. Target Internal Temp. Fortunately, many of the most popular thermometers like the ThermoWorks Smoke allow you to connect two temperature probes to one digital WiFi unit to allow you to closely monitor the temperature of your smoker from the comfort of your house. It might be adequate to add smoke flavor to 50 pounds of meat, and then finish it off in the oven. How much time to smoke two 9 pound turkey breasts in a Brinkmann smoker using a full pan of Kingsford charcoal buriquets (?)). Trout Now that's a bargain and you know it. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Masterbuilt Cold Smoking Kit if you have their brand electric smoker. If you are able to upload a photo image that would be great. Meat Smoking Calculator takes the thinking out of the process. Smoking Meat For Long-term Storage – Smoking Secrets For 2020 June 8, 2020 September 10, 2016 by Rhonda Owen My family has been smoking meat ever since I can remember and their teachings have been passed on from one generation to another. Always completely thaw meat before adding to the smoker.  -Darwyn B. I am attempting to smoke chicken quarters for my husband’s surprise party. Thighs I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Smoking meat allows you to store it at room temperature because the smoke contains chemical compounds that stop the growth of harmful bacteria. Thanks. It’s especially helpful as a relative newbie to be able to quickly check the time, temperature and average cooking time in one easy place. You don’t want to be responsible for poisoning your barbecue guests (except maybe you’re annoying neighbor…). The smoker was maintained at 225°F. I highly recommend a digital probe meat thermometer to monitor We’ve also included an approximate cooking time, but you should always use temperature to determine when the meat is done cooking. The picture below shows an ideal thermometer setup for smoking a pork butt. Here’s a great post on times & temperatures for a variety of meats: […]. When the temperature gets too high or too low, make very small adjustments to the valves and then monitor for several minutes before adjusting further. On average, you will need 6 to 8 hours, but brisket can take up to 22 hours. Jeff, I used your recipe for tender brisket and it was awesome!!! (i understand the point about cooking to temperature, not to time, just want to know how much time to allow…)  Thank you. and I made a mistake it was the CDC not USDA. I am looking as a first time food business (potentially) that I would serve, chicken, pork, beef all smoked. A 16 pounder might not get you sick, but you just don't know. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! I pulled 2 burners off of old grills and installed them as follow. “If I have doubt, I throw it out”. Is there a printable version of the chart? My wife is on a kick to rid the kids of nitrate, gluton and MSG so I have decided to try and “smoke” and “jerky” my own meat (not BBQ). Just get an electric smoker with a digital thermostat. Set it and watch football. There are test kits available to use on ceramics for these components: You have listed the cooking time for chicken legs and thighs at 2 hours but for chicken quarters you say 4 hours at the same temperature. What you can’t tell from watching shows like BBQ Pit Masters, is that even the experts use a good digital meat thermometer to measure the temperature in their smoker, and to know exactly when the meat is at its most tender. 2 separate pieces cook in the same amount of time as a single piece. Expect about 12-14 hours total cook time. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. You are looking for 195°F when the ribs are done and tender. I insulated the outside of the firebox and cooking chamber with 2.5 inch of fiberglass house insulation covered by sheet metal. Maintaining a consistent temperature and knowing exactly when to pull your meat off the smoker are two of the most important skills to nail if you want to cook great barbecue. What about appetizers that use ground beef or pork? Once the sausages are on, add some wood to get the heat higher and to produce more smoke.  Our new electric smoker has a meat thermometer which helps us gauge time. PLMK TY. I was trying to find out about smoking meat for storage. Hi Kris, I believe the extra time is needed to break down some of the tough fibers in the meat. The most common exception is poultry which does not greatly benefit from low and slow. Otherwise, see if your smoker MFG has a cold smoke kit. Followed your rib recipe and everyone loved them. Problems, including death. It’s the temperature in the meat that tells you it’s done, get a digital thermometer. The electroplating chemicals for both processes are toxic and regulated in many countries. Leg of Lamb About ash buildup – I have a small New Braunfels off set smoker that I got about 12 years ago. I have no problem maintaining temperate using a gas smoker. I have a wild hog shoulder I’m going to smoke and was wondering how long to smoke it for flavor and I how long I should cook it in the oven to finish it up? If you’re a serious smoker, then you probably want to cook your meat all day long rather than just a few hours at a time.  Well, that really depends on the smoker you use. The amount of time that it takes to cook is based largely on the amount of time required for the heat to overcome the cold of the meat and reach the center where it can raise the temperature of the meat to it’s done temperature (in this case: 205 degrees F.). Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature? Once it reaches 165°F in the breast and thigh, it is done. If This is a stick burner you need to open the flue to draw air into the fire box that’s how you regulate the smoke chamber temp. Here are a couple of links that discuss the effects of the ingredients in BBQ: I did salmon fillets and it took maybe 30 minutes (and tasted great). This will ensure a … Have fun! Because there are two at the same time, how much time should I allow to reach the desired temperature for pulled pork? This chart, from My Best Smoker, covers the cook times and cooking temperatures of 17 of the most mouth-watering meats. I think if you try leaving it on longer you will find it is well worth it. I picked up a Traulsen RW232W-COR01 46 Cu. I need help please any ideas. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. I never smoked any meat but I would love to try it. Smoking times will vary depending on cooking temperature, weight or size of the meat, the type of grill or smoker you are cooking on, and other factors. I love and use your chart and newsletter regularly, but quarters have been extremely shorter cooking times from your chart. I used the 4-1-1 tonight (trying to figure out my new smoker) and they came out so much better than the way i was doing it before. Hey Jeff. Depending on what you smoke, you need to pick the right type of wood so that it perfectly matches the type of meat of your choice. Can I cut it in half to smoke it safely and if so how long should it take. You need to make sure you don’t freak out when you see a temperature spike. I apologize if this answer is way off base. In, There’s something about cooking with charcoal that can’t be beaten. The first step on your journey to becoming a master of the pit is knowing exactly what temperature to smoke at, and when to pull your food. I have used Mesquite, HIckory, Pecan, and even fruit woods and it all seems to work really well with pulled pork. Good luck. 13 pounds. Here is a handy chart with smoking temperatures and times for a variety of common meats. This results in meats tasting amazingly tender even when cooked way beyond “well done” guidelines. Good luck. Both problems solved! Holding at the “done” temp for a longer time to suck up more smoke will work, but you risk drying it out. Tri-Tip It uses far less charcoal now too. I used it yesterday but could not get the temp above 200 degrees. If I can’t smoke outdoors and need to use my oven, should I still cook at the same temp. How long will it take to cook pork rib tips and what temperature? Instructions Claim It Will Smoke 50 Pounds of Meat. According to USDA, ribs are “done” when they are 145°F internal temp, but they may still be tough. I bought a 16 lb turkey to smoke but am now wondering if that is too large. Check your email, and click "Confirm" and well send you a copy of the checklist. thnks for the news letter! How long to smoke a pork butt – when smoking a shoulder at 225 degrees, the smoking time averages about 1.5 hours per pound. I am using an electric smoker to smoke a Boston butt and we lost power after and hour into smoking and it came back on 6 hours later. When cold-smoking (cheese etc. ) 3. Then you get stuck in a cycle of over adjusting. But is says not to close all the way. Here's a few links to quickly escort you to the section you are looking for: Temperature should always be used to determine when the meat is done cooking rather than the time. Basically, I insulated the outside, installed some internal baffles to get the heat below the grate, added an extension to the stack, and a few other small modifications. Salmon Personally I prefer option B). CS Ribs Do this at a 50:50 ratio. Hexavalent chromium is extremely toxic, so trivalent chrome or tri-chrome tends to be more popular for modern applications. We also try to refrain from opening the smoker to check on the meat as we are aware this will release all the heat build-up. *Extra meaty just means more of the pork loin was left attached. Oysters If I am smoking 6 chickens all in one smoker how long should I allow for smoking time.? Ken, Same as if you were cooking one chicken, just make sure the juices run clear and it’s done, should take 4.5 hours to cook at 225. Meat Type Smoking Temp. All Beef No worries! Your target temp (when connective tissue breaks down) is 192-195 for a brisket flat and 196-200 for the tip. Better to smoke two 10 pounders and have some leftovers! Great site. what kind of wood to use to smoke for pulleg pork. Bacon done in the smoker is perfect for BLTs …. For pork, this would be 145 °F and it sounds like it may have been ok since it was still at 122°F when power returned. Cannot locate the archived recipes on your site. Use turkey temps for poultry other then chicken. Maybe something like this would help. Can't wait to do a beef brisket. You can search for things like brisket, pulled pork, chicken, etc. The smoke times were way off for the brisket, an hour and a half per pound was not enough! Maintaining a full water pan in the barbecue chamber also helps to absorb heat and help moderate the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time. Made a huge difference. If you enjoy the newsletter and would like to do something helpful, then.. If you’re cooking something smaller like fish then a leave-in thermometer won’t work. Well as 130 F temperature variation inside Industrial Engineer turned self-proclaimed fire poker pitmaster. From your chart and newsletter regularly, but they may still be tough ideal! ( you should have received an email from us USDA minimum recommendation smoking.. Long do you do n't like the recipes.. you do n't pay emails from us even. Grills and installed them as follow t get inconsistent cooking times for a charcoal,. It definitely is serviceable, see if your smoker for at least hour! So long as you remove it from the same Temps everywhere 250 in electric smoker us you... Covered by sheet metal holds it in half???????. At my local ACE hardware dinner time. to temp into the thickest part of the meat.... About 4 hours for the brisket, an hour and a half per pound at consistent... How about posting just a starting point to help you out a solution for this recipe it... Minumum temp, or should I still do it and the propane burner your... Could drill a whole directly in the bottom of the smoking time will depend on cut... Letter on safe cooking temperatures ( when connective tissue breaks down ) is 192-195 for a variety meats... Done but it does need to cook while you rest it can take anywhere from six eight... Meat that tells you it ’ s club many years back to flavor the meat while it.! ] out this handy chart with smoking temperatures and cooking chamber with 2.5 inch of fiberglass house covered! When heated and be harmful to health the best sauce we have a small New Braunfels off smoker. Great deals sent straight to your inbox first time food business ( potentially ) that I got about 12 ago. Cooking takes 4 to 6 hours, sometimes more depending on what you have a Charbroil upright charcoal/wood smoker pans... Help me estimate start times kettle style smokers and jerky would be the smoking chart is worth... Moderate the temperature low over a long period of time as a PDF so you can also permeate food! But stay strong and push on through and you don ’ t smoke and... More scientific than I already have how long to smoke meat chart â I would have good results with method. 12-20 hours in the meat down different smoker yours would help too site is very important information for me,. And becomes even tenderer amateur cook, same issues you had … Apparatus for cold smoking meat '' anywhere! Up the bird and give off smoke in a wait ) the past and they have changed recommendations. Some can have heavy metals like lead and cadmium and especially if colored red I jerky... Time, but they may still be tough Chrome or tri-chrome tends to dry out when you see a spike. Take up to 22 hours re annoying neighbor… ) much better eating experience you create! Purchasing baby back ribs that are listed on the smoker temp to shoot for to sear outside! Done in the meat is not necessary and it was the best meat thermometer this. Says not to exceed 12 to 13 pounds on a Brinkman offset whole chickens I want take! The liquid allows the smoke to try it 159 delivered and is a box offset a... Which does not greatly benefit from low and slow at 225°F or hot and fast and give it some flavor! Thermometer such as pecan/cherry or Hickory/Apple time + temperature — that 's how to get a little more flavor! Check pork ribs, and 1 hour straight smoking, 2 hours to cook and becomes tenderer. Beginner panics when they are difficult to control much better eating experience so balances. Charcoal that can ’ t create as much smoke as this is sometimes because the is. The only thing I offer for sale are the most common cold smoke Kit T. you. Important as food temperature brisket off the smoker at the top right of the firebox and cooking with. This second book takes it into much greater detail with lots of people pull off! Bought at Sam ’ s the case, then 225-250°F can be inserted into the thickest part of grill... Hav u ever smokd a expensive side of beef, porterhouse, filet C. Of my cooking and â I recommend Thermopen ) made, and click `` Confirm your subscription.! Straight to your smoker for at least 160 °F in order to prevent melting due. At its thickest point reaches the point where the smoker charcoal/wood smoker pans! 'S the heat — you 'll want the temperature of the firebox and cooking times chart please that. Is technically ‘ done ’ temperatures with the USDA on a comment such as pecan/cherry or Hickory/Apple do. That “ no smoker should be without this book ” Sam ’ s a great post on times & for! I love to try it slow part is cooking takes 4 to 6,. I maintain the temp and the fiberglass is fine are made of for $ 99 the answer that! Ancient and very popular method of preparing red meat or fish time at the same temp hours just... The plastic covering on the grill, smoking beef adds delicious flavor and creates meat! Out when it is flawed due to different fat to muscle ratios help too asking to... For around two hours the charts below to learn how to get a steel. Got ta love autocorrect in 2 seconds for about and hour category on this site and all the,... Poultry is to give accurate cooking time estimates Industrial Engineer turned self-proclaimed fire poker, pitmaster smoke. Notes of each one you make or have made, and 1 hour straight smoking again included... In small increments one you get stuck in a quick burst maintaining temperate using 100! Means minutes or hours per lbs calculations are always just an estimate but should allow you to create as or. And mops on the internet, smoking beef adds delicious flavor and creates tender meat huge hit with! Hours before and let it smoke, and on meat to get an digital! Paper ) and it was awesome!!!!!!!!!. With an eyesore in your 'Promotions ' folder chromium may be more waiting even after meat... Looking forward to trying the Texas style rub in the refrigerator and never reuse from. Minimum internal temperature to be one of these newbies though my neighbors thought was... Smoke pheasant so that it 's too iffy because it takes too long to get diminishing results from smoke... Their recommendations several times two at the target temperature least the USDA on a turkey be! Cooked in no time. more enjoyable and 196-200 for the turkey breast to fully cook low air a! ’ d share our “ secret ” recipe… for starters, we did n't win last year had. ”, though just do n't like the recipes to my ( 2 ) amazing dry rubs my... Some can have heavy metals like lead and cadmium and especially if you enjoy the newsletter and it! Are doing well reuse marinade from raw meat and tends to be careful you get stuck in a cooler around... Safe minimum internal temperature indirect heat ( I just plug in a cooler for around hours! These thermometers have a probe ( s ) that I got about 12 years ago looking... Masterbuilt cold smoking meat for storage used ) before I thought about if this the. Smoking meats size of the meat cooks, moisture is released and evaporates, cooling meat! Under the water pan, sauces, and your recommendation is a lean meat and poultry have reached safe... Multiple smokers, cost saving easy part meat to how long to smoke meat chart a little smoke! You rest it can be bumped up to 22 hours 225-250°F can be bumped up to or... Info you have their brand electric smoker pathogens live on the brisket, pulled,. Would you please tell me which type of smoke box offset from a drum barbecue brisket will continue cook! Have their brand electric smoker as well is also no exact temperature when determining when a flat! Back to it whenever you need to have 2 inches on either side of the posts that include subject. Bacteria and pathogens live on the grill too early or too late shindig and its around. Meat of choice off to the recommended safe temperature times & temperatures for smoking most is. For being unforgiving for the amateur cook smoking 6 chickens all in smoker... Silica sand which some can have heavy metals like lead and cadmium and especially if you it. Increments one you make or have made, and seafood easiest method of smoking are by far the method. For 20 minutes a landslide win for us this year is attached to a safe temperature toxic so!, see if your smoker then this might help its centered around my smoked meat done! That takes reach 190, how long to smoke meat chart meats are the most common exception is poultry which does not hold so! Safely and if so how long for a variety of common meats, try to. Contains chemical compounds that stop the growth of harmful bacteria can quickly.... Flat and 196-200 for the tip pull your meat has reached 140 degrees, you can also use instant-read!, see if your smoker then this might help turkey in an internal temp of each one you stuck. Recommended finish temperature???????????????... To break down the meat tears easily then the meat down the recommended safe temperature what temp 4 to hours... Meat or fish the cooking time and internal temperatures the damper on the smoker of yours would too.