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BBQ SMOKER CHART
Season as desired VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERNAL TEMP
BEEF
Chuck Roast 3–4 lbs Season as desired 250°F 4–5 hours 203°F
Brisket 5–9 lbs, point cut Season as desired 250°F 5–8 hours 206°F, Flip halfway through cooking
Bone-In Short Ribs 6–9 pieces, 6–8 ounces each Season as desired 275°F 4–5 hours 203°F
Boneless Short Ribs 6–9 pieces, 6–8 ounces each Season as desired 275°F 3–4 hours 203°F
Tri Tip 2–3 lbs Season as desired 325°F 20–30 mins 120°F
PORK
Shoulder 4–5 lbs Season as desired 250° 4–6 hours 203°F
Tenderloin 2–3 tenderloins, 1–2 lbs each Season as desired 300°F 35–45 mins 145°F
Loin 3–4 lbs Season as desired 250°F 3–4 hours 180°–190°F
Ribs – Baby Back
1 rack, cut in half Season as desired 300°F 1–2 hours 190°–203°F
2 racks, cut in half Season as desired 300°F 1 1/2–2 hours 190°–203°F
Ribs – St. Louis Style 1 rack, cut in half Season as desired 300°F 2–4 hours 165°F
POULTRY
Whole Chicken 4–6 lbs Season as desired 375°F 45 mins–1 1/2 hours 165°F
Boneless/Bone-In Chicken Thighs 6–8 pieces, 4–6 ounces each Season as desired 375°F 15–20 mins 165°F
Turkey Breast 3–4 lbs Season as desired 350°F 45 mins–1 1/2 hours 165°F, Flip halfway through cooking
Turkey Legs 6 pieces, 6–8 ounces each Season as desired 375°F 30–45 mins 165°F
Duck Breast 4–6 pieces, 4–6 ounces each Season as desired 350°F 45–60 mins 150°F
Duck Legs 4–6 pieces, 4–6 ounces each Season as desired 350°F 45–60 mins 165°F
LAMB/VEAL
Lamb Shanks 3–5 lbs, 1 1/2 lbs each Season as desired 250°F 3–5 hours 203°F
Boneless Lamb Leg 3–6 lbs, trimmed and bound Season as desired 250°F 6–8 hours 203°F
Veal Shanks 3-5 pounds, 1 1/2 pounds each Season as desired 250°F 4–5 hours 203°F
52 Cooking Charts 53
Questions? ninjakitchen.com
TIP When smoking, do not add any oil to the food. If oil is
necessary, add very little.
TIP For added flavor, grill the exterior of the protein and
then run through on the smoker setting
TIP For best results, after cooking, allow small proteins to
rest for at least 10 minutes and large proteins up to 1
hour wrapped in plastic wrap.
TIP For proteins with a thick fat cap, like brisket and pork
shoulder, trim o enough fat so that 1/4-inch remains.
Then place on the grill fat side up.
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