SMOKE HOLLOW ES230B 800w Smoker

Smoker Instructions

Times and Temperatures

Seafood
ItemSizeTempTime Internal
Temp
Fish2 lbs of Fillets225°F 35-45 min145°F
Flakes with a fork
Salmon 6 oz Fillets 200°F1 hr 50 min 145°F
Flakes with a fork
Salmon2-3 lbs200°F 2½-3½ hrs 145°F
Flakes with a fork
ShrimpFull Grate225°F 1-2 hrs
Based on size
of shrimp
145°F
Will be pink
shells open
Poultry
ItemSizeTempTime Internal
Temp
Chicken Breass
(bone in)
3 count 225°F1-1½ hrs per lbs 165°F
Chicken Breast
(boneless)
3 count 225°F45 min per lb 165°F
Chicken Quarters4 count 225°F3-3½ hrs 165°F
Chicken Thighs12 count225°F 2 hrs165°F
Whole Chicken3-5 lbs 225°F
-250°F
45 min to 1 hr
per lb
165°F
Whole Turkey8-12 lbs225°F 30-35 min per lb165°F
Beef
ItemSizeTemp TimeInternal
Temp
Beef RibsFull Rack225°F 4-5 hrs175°F
Brisket6-12 lbs250°F 1 hr per lb180-190°F
Roast
(Chuck, rump,
sirloin tip)
4-5 lbs225°F3-4 hrs 125°F Rare
145°F Medium
165°F Well Done
Pork
ItemSizeTempTime Internal
Temp
Baby Back Ribs
(unwrapped)
2 slabs225°F4 hrs 165°F
Baby Back Ribs
(wrapped last
1.5-2 hours)
2 slabs225°F5-6 hrs 165°F
Loin Rib
End Roast
4-6 lbs 200°F4½-7 hrs 170°F well done
(meat should
pull away
from bone)
Loin Roast
(bonless)
3-4 lbs 250°F2 hrs 165°F well done
(meat should
pull away
from bone)
Pork Butt (sliced)4-5 lbs 225°F1-1¼ hrs per lb 165°F
Pork Butt (pulled)4-5 lbs 250°F2½ hrs
 (unwrapped)
+ 2½ hrs
 (wrapped)
195°F
Short Ribs4-5 lbs 200°F2½-3½ hrs165°F
Game
ItemSizeTempTime Internal
Temp
Cornish Game Hens
(2 whole)
1½ lbs each225°F 4 hrs165°F
Dove, Pheasant,
Quail
12-16 birds 200°F2-3 hrs 180°F-185°F
Well done
Duck4-6 lbs250°F 2½-4 hrs165°F
Vegetables
ItemSizeTempTime Internal
Temp
Asparagus1½ lbs250°F 1½ hrsUntil tender
CabbageWhole250°F 3-4 hrsUntil tender
Green Beens2 - 14¼ oz cans 250°F2 hrsUntil tender
Lima Beans1-2 lb package225°F 8 hrsUntil tender
Sweet Potatoes8 large275°F 1 hr
 (unwrapped)
+ 1 hr
  (wrapped)
Until tender

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