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The chart below shows esmated cooking mes, based on the smoker running at
230°F. Outside factors such as wind and ambient temperature will have an eect on
the actual me it takes to cook food. Internal temps are taken at the thickest part of
the meat, using a good quality probe thermometer. We strongly recommend the use
of a probe thermometer to check for doneness.
Food Cut Time Internal Temp
Beef
Sirloin Roast 3 -4 Hrs Rare 50°C (125°F )
Med 60°C (145°F)
Well 70°C (160°F)
Brisket Roast 6+ Hrs 85°C (190°F)
Ribeye Steak 5 – 15 Min-
utes
Rare 50°C (125°F )
Med 60°C (145°F)
Well 70°C (160°F)
Poultry
Chicken Whole 3½ - 4 Hrs 75°C (165°F)
Chicken Breast 25-35 Mins 75°C (165°F)
Chicken Thigh 25-35 Mins 75°C (165°F)
Turkey Whole 6 – 8 Hrs 75°C (165°F)
Fish
Salmon Whole 2 – 3 Hrs 60°C (140°F)
Salmon Fillet 30 – 40 Mins 60°C (140°F)
Prawns Whole 10 – 15 Mins Cook unl pink
Pork
Shoulder Whole 12+ Hrs 85°C (190°F)
Loin Roast 4 – 5 Hrs 65°C (150°F)
Ribs Rack 5 – 6 Hrs 65°C (150°F)
Quick Reference Cooking Chart
1 duck (fresh not frozen)
1 cup freshly squeezed orange juice
½ cup soy sauce
¼ cup dry sherry
2 cloves of garlic (nely chopped)
1 tsp mustard powder
4 thin slices of orange
salt and pepper to taste
Combine the orange juice, soy sauce, sherry, garlic and mustard powder in a glass
bowl and mix thoroughly.
Place the duck in the bowl and gently massage the mixture onto the bird. Cover
and refrigerate overnight or at least a few hours. Remove the duck from the
mixture and pierce the skin in several places (this will allow the fat to drain o
while cooking). Li the skin carefully and place the orange slices underneath on
the breast (2 on each side). Allow the duck to come up to room temperature.
Once the smoker is ready, water pan in and lled about ¾ of the way, place the
duck on the cooking grill. Put the lid on (remember to open the lid vent fully) and
add the wood of your choice to the charcoal, using the boom access door. Cook
for about 4 hours at 220°F, or unl the internal temperature of the meat reaches
75°C (165°F).
Delicious Duck
7.
16.
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