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• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
SMOKING CHART
ITEM SIZE TEMP WOOD CHIPS COOK TIME INTERNAL TEMP
Pot Roast (arm,
top, chuck, blade)
4 - 5 lbs
(1.8-2.3kgs)
225°F
(107°C)
2 cups
(0.47l)
3 - 5 hrs
140°F (60°C) Rare 160°F (71°C) Med
170°F (77°C) Well
Brisket
6-10lbs
(2.7-4.5kgs)
225°F
(107°C)
3 cups
(0.83l)
6-8 hrs
170°F (77°C)
Well Done
Loin Roast
(bone in)
4-5lbs
(1.8-2.3kgs)
225°F
(107°C)
2 cups
(0.56l)
5 hrs
165°F (74°C)
Well Done
Loin Roast
(boneless)
3 - 5 lbs
(1.4-2.3kgs)
225°F
(107°C)
1 cup
(0.24l)
2.5 - 4 hrs
165°F (74°C)
Well Done
Spare Ribs
4 - 6 lbs
(1.8-2.7kgs)
225°F
(107°C)
2 cups
(0.56l)
3 - 4.5 hrs
165°F (74°C)
Well Done
Chicken
(2 whole)
2 - 3 lbs ea
(0.9-1.4kgs)
225°F
(107°C)
1 cup
(0.24l)
2.5 - 3.5 hrs
165°F (74°C)
Well Done
Turkey 11 - 14 lbs
(5.0-6.4kgs)
225°F
(107°C)
2 cups
(0.83l) 6 - 7.5 hrs
165°F (74°C)
Well Done
Salmon
Steaks
2 - 4 lbs ea
(0.9-1.8kgs)
225°F
(107°C)
1 cup
(0.24l) 1 - 2 hrs 145°F (63°C)
Fish Fillets
2 - 4 lbs ea
(0.9-1.8kgs)
225°F
(107°C)
1 cup
(0.24l) 1 - 2 hrs 145°F (63°C)
Shrimp, Clams,
Crab Legs
5 lbs
(2.3kgs)
225°F
(107°C)
1 cup
(0.24l) 1 - 2 hrs 145°F (63°C)
Quail,
Dove, etc.
12 - 16 birds
225°F
(107°C)
1 cup
(0.24l)
1.5 - 2.5 hrs
165°F (74°C)
Pheasant, Duck,
etc.
5 - 7 lbs
(2.3-3.2kgs)
225°F
(107°C)
1 cup
(0.24l)
2.5 - 3.5 hrs
165°F (74°C)
PORK
POULTRY
SEAFOOD
WILD GAME
BEEF
WARNING
COMBUSTION BY-PRODUCT PRODUCED WHEN USING THIS PRODUCT CONTAINS CHEMICALS
KNOWN TO THE STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS,
OTHER REPRODUCTIVE HARM, OR CANCER.
THE MATERIALS USED IN THIS PRODUCT MAY CONTAIN LEAD A CHEMICAL KNOWN TO THE
STATE OF CALIFORNIA TO CAUSE BIRTH DEFECTS AND OTHER REPRODUCTIVE HARM.
SAFE STORAGE & MAINTENANCE
• ALWAYS allow unit to cool completely before handling.
• Inspect all hardware in assembled parts for tightness on a regular basis to insure unit is in safe working
condition.
• Clean unit, including special surfaces such as cooking grates with mild cleaning agents. Wipe outside of
unit with damp rag. DO NOT use oven cleaner.
• ALWAYS cover and store cold unit in a protected area.
• Unit is made of steel and may rust over time. If rusting occurs on outside surfaces, clean area with sand
paper or steel wool, then cover with heat resistant paint.
• NEVER USE PAINT ON INSIDE SURFACES OF UNIT.
For cooking grates, water bowl and drip cup use a mild dish detergent. Rinse and dry thoroughly.
For flame disk bowl, clean frequently to remove ash build up, residue and dust.
For the interior and exterior of smoker, simply wipe down with a damp cloth. Do not use a cleaning agent.
Make sure to dry thoroughly.
ALWAYS MAKE SURE UNIT IS COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
HOW TO CLEAN SMOKER