Smoke hollow ES230B Mode D'emploi page 40

Smoking Times and Temperatures
Cornish Game Hens
Dove, Pheasant, Quail
Baby Back Ribs
Baby Back Ribs
(wrapped during last
Pork Butt
Pork Butt
Chicken Breasts
Chicken Breasts
Chicken Quarters
Chicken Thighs
Whole Chicken
Whole Turkey
Sweet Potatoes
40
Item Size
Beef Ribs Full Rack
Brisket 6-12 pounds
Roast 4-5 pounds
(Chuck, rump,
sirloin tip)
Item Size
1½ pounds each
(2 whole)
12-16 birds
Duck
4-6 pounds
Item Size
2 slabs
(unwrapped)
2 slabs
1.5 to 2 hours)
Loin Rib 4-6 pounds
End Roast
Loin Roast 3-4 pounds
(boneless)
4-5 pounds
(sliced)
4-5 pounds
(pulled)
Short Ribs 4-5 pounds
Item Size
3 count
(bone in)
3 count
(boneless)
4 count
12 count
3-5 pounds
8-12 pounds
Item Size
Fish 2 pounds of fillets
Salmon 2-3 pounds
Shrimp Full Grate
Item Size
Asparagus 1½ pounds
Cabbage Whole
Green Beans 2 - 14¼ oz. cans
Lima Beans 1 2-pound package
8 large
Temp Time
225°F 4-5 hours
250°F 1 hour per pound
225°F 3-4 hours
Temp Time
225 °F 4 hours
200 °F 2-3 hours
250 °F 2½-4 hours
Temp Time
225°F 4 hours
225°F 5-6 hours
200°F 4½-7 hours
250°F 2 hours
225°F 1 - 1¼ hours per pound
250°F 2½ hours
(unwrapped)
+ 2½ hours
200°F 2½-3½ hours
Temp Time
225 °F 1-1½ hours per pound
225 °F 45 min. per pound
225 °F 3-3½ hours
225°F
2 hours
225°F-250°F
45 min. to 1 hour
per pound
225°F
30-35 min. per pound
Temp Time
225 °F 35-45 minutes
200 °F 2½-3½ hours
225 °F 1-2 hours
Based on size of shrimp
Temp Time
250 °F 1½ hours
250 °F 3-4 hours
250 °F 2 hours
225 °F 8 hours
275°F 1 hour
(unwrapped)
+ 1 hour
(wrapped)
Internal Temp
175°F
180-190°F
125°F
Rare
145°F
Medium
165°F
Well done
Internal Temp
165°F
180°F-185°F
Well done
165°F
Internal Temp
165°F
165°F
170°F
Well done
(Meat should pull away
from bone)
165°F
Well done
(Meat should pull away
from bone)
165°F
195°F
(wrapped)
165°F
Internal Temp
165°F
165°F
165°F
165°F
165°F
165°F
Internal Temp
145°F
Flakes with a fork
145°F
Flakes with a fork
145°F
Will be pink/shells open
Internal Temp
Until tender
Until tender
Until tender
Until tender
Until tender