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Smoking Tips
• Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using pecan, hickory, white oak, apple, alder or mesquite.
• Never use any resin woods like pine or cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the wood that
will release in the smoker as it heats up.
Temperature Chart -
Refer to this USDA
Standard Chart for properly cooked meat temperature.
IMPORTANT: Measure the meat temperature using a meat probe
thermometer. The heat indicator on the smoker gives the heat
temperature inside the smoker cabinet, but is not an accurate
measurement of the meat temperature.
TYPES OF WOOD TO USE FOR SMOKING
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large cut
of meat. A meat hook is preferred for ease of use and it does not knock any rub or sauce off of the meat.
Oven Mitts
Heavy-duty mitts will assist you in moving hot cooking grids and large pieces of meats and assist in adding water and
wood.
Aluminum Foil
When the outside color of your meat is at your desired color or look to suit your taste, wrap meat in aluminum foil to keep
wood resins from turning your meat any darker.
Cleanliness
• Always wash hands thoroughly with soap and hot water
prior to handling food and after handling raw meat,
uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry or
seafood to the grill, make sure to wash the platter thoroughly
with soap and hot water before placing cooked foods back on
the platter or use a different platter for raw and cooked foods.
• Never use the same utensils when handling raw meat,
uncooked poultry or seafood unless you wash the utensils
thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked poultry
on foods that have been cooked and are ready to be served.
Note:
• If you pre-cook meat or poultry, do so immediately before
grilling.
• Never defrost meat at room temperature or on a countertop.
• Refrigerate leftovers within 2 hours of taking food off the grill.
WHAT YOU NEED TO GRILL AND SMOKE MEAT
Fahrenheit (°F)
Celsius (°C)
Beef
Rare
120°F - 125°F
45°C - 50°C
Medium-Rare
130°F - 135°F
55°C - 60°C
Medium
140°F - 145°F
60°C - 65°C
Medium-Well
150°F - 155°F
65°C - 70°C
Well Done
160°F - Higher
70°C - Higher
Lamb
Rare
135°F
60°C
Medium-Rare
140°F - 150°F
60°C - 65°C
Medium
160°F
70°C
Well Done
165°F - Higher
75°C - Higher
Poultry
Chicken
165°F - 175°F
75°C - 80°C
Turkey
165°F - 175°F
75°C - 80°C
Pork
Fresh Pork (Raw)
160°F - 170°F
65°C - 70°C
Ham (Pre-Cooked)
140°F
60°C
Ham (Raw)
160°F
70°C
Fish
Cook until opaque and flaky
