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Smoking Times: A guide to getting the perfect smoked foods

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So you've got your meat on your smoker, now you need to wait - but how long? Here's a rough guide!

SMOKING TEMPERATURES

Brisket 110ºC/225ºF (1.5 hrs per .5kg)
Pork Shoulder 110ºC/225ºF (1.5 hrs per .5kg)
Whole Chicken 120ºC/250ºF (4 hrs – depending on chicken size)
Chicken Thighs 120ºC/250ºF (1.5 hrs)
Spare Ribs 110ºC/225ºF (6 hrs)
Baby Back Ribs 110ºC/225ºF (5 hrs)
Potatoes 110ºC/225ºF (2.5 hrs)

COOKED INTERNAL TEMPERATURES

Brisket (to slice) 82ºC/180ºF
Pork Shoulder (to pull) 88ºC/190ºF
Pork Shoulder (to slice) 80ºC/175ºF
Whole Chicken 75ºC/167ºF
Chicken Thighs 75ºC/167ºF
Spare Ribs 78ºC/172ºF
Baby Back Ribs 75ºC/168ºF

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