LB. 165°F. CHICKEN.
1 Jul 2005 It is possible to control temp that way for charcoal or wood smokers, but yours is electric, so it has a thermostat to control temps. If you want more smoke flavor, there are 2 preferred ways with an electric smoker, either A) make more smoke (more pellets or more chips) while cooking or B) cook it at a lower pit
Place one probe slightly raised off the grill, close to where the meat is sitting to get an accurate smoker temperature for where you meat is actually cooking (ignore that dome thermometer). The other probe can be inserted into the meat directly.
Electric Smoker Cooking Temperature and Timing Chart.
When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time. * Below is a list of times and temperatures for smoking meats. The "Time to Completion" column are an estimatation but should allow
26 Feb 2015 As the weather starts to warm up, grilling and other outdoor cooking sounds better and better. If you're interested in doing some slow cooking with your electric smoker, this chart tells you how to do it right with 17 different kinds of meat.
Valuable Information. You can scour the best smoker cookbooks for great recipes to smoke a wide array of ingredients, but not many of them will give you as much information in one location as this smoking times and temperatures wheel chart. Reading this chart is easy and it provides a multitude of valuable information.
Item To Be Smoked. Smoking Target. Temperature. Approximate Smoking Time Final Intenal Temperature. Brisket (Thin Sliced) 8 to 12 lbs. 225° F to 250° F. 1.5 hours per pound. 185° F. Brisket (Thick Sliced) 8 to 12 lbs. 225° F to 250° F. 1.5 hours per pound. 195° F. Brisket (Pulled) 8 to 12 lbs. 225° F to 250° F. 1.5 hours
When smoking meat in an electric smoker, the internal temperature is more important than how long you smoke. Follow these time estimates for your next cook.

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February 2018