Smoking Tips
Types of wood to use for smoke:
• 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. In a gas smoker, soaking the wood chips may prolong the life of the
wood chips but it will also take longer to produce smoke so we will leave that decision up to you. Do not soak your
wood chips when using your Smoke Hollow electric smoker.
What you need to smoke meats:
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Internal Temperatures for Select Meats
• Cooked Ham -140 degrees
• Ham, Beef-Med, Ground Beef - 160 degrees
• Veal, Lamb, Pork, Beef-Well done - 170 degrees
• Poultry - 180 degrees
Good 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. I prefer a meat hook for ease of use and it does not knock any rub or sauce off of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
Temperature Chart
Refer to this USDA Standard chart for
properly cooked meat temperature.
IMPORTANT: Measure the meat
temperature using a meat probe
thermometer. The temperature
gauge on the smoker gives the heat
temperature inside the smoker cabinet,
but is not an accurate measurement
of the meat temperature.
Operation: Cooking
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 indica-
tor on the smoker gives the heat temperature inside the smoker cabinet, but is not an accurate
measurement of the meat temperature.
Temperature on Meat Thermometer
Beef Roasts, Beef Brisket
3-4 lbs.
4-5 hours
140° rare
Lamb Roasts, Venison
5-7 lbs.
5-6 hours
160°medium
Large cuts of Game
7-9 lbs.
7-10 hours
170°well done
Pork Roasts
3-4 lbs.
5-8 lbs.
5-6 hours
7-8 hours
170°
170°
Pork/Beef Ribs
Full grill
4-6 hours
Meat pulls from bone
Pork Chops
Full grill
4-6 hours
Meat pulls from bone
Sausage Links
Full grill
4-5 hours
170°for fresh sausage
Ham, Fresh
10 lbs.
7-8 hours
170°
Ham, Cooked
All sizes
3-4 hours
130°
Chicken (Cut up or split)
1-4 fryers,
cut up or split
4-5 hours
180°/leg moves easily in joint
Chicken (Whole)
1-4 fryers
5-6 hours
180°/leg moves easily in joint
Turkey (Unstuffed)
8-12 lbs.
7-8 hours
180°/leg moves easily in joint
Fish, small whole
Full grill
2-3 hours
Flakes with fork
Fish, filets, steak
Full grill
1-3 hours
Flakes with fork
Duck
3-5 lbs.
5-6 hours
180°/leg moves easily in joint
Small game birds
Full grill
4-5 hours
180°/leg moves easily in joint
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