Cooking with smoke is about low and slow, but timing still matters. Use this cheat sheet to plan your meals.

Key Points:

• Use a meat thermometer to check doneness.
• Always thaw meat before cooking.
• Every time you lift the lid, add 15 mins to cook time.

Sample Cooking Times (per pound):

• Beef Roast (Medium): 160°F for 5–6 hours
• Chicken Fryers: 180°F for 4–5 hours
• Fish Fillets: Flaky texture at 2–3 hours
• Pork Ribs: 170°F for 4–6 hours
• Whole Turkey (18–20 lbs): 180°F for 10–12 hours

Doneness by Temperature:

• Rare Beef: 140°F
• Medium Beef/Lamb: 160°F
• Well-Done Beef/Pork: 170°F
• Chicken/Turkey: 180°F or until joints move easily

Pro Tip: Keep a smoker log! Track temperatures, wood type, meat cuts, and results for repeatable success.