British BBQ Society Forums

Hi all . Brand spanking newbie here.

Got a wsm47 delivered today and have promised a few people to do something for them this weekend.

I have found some great tips and advice on here , but would appreciate it where i can find some advice on cooking times and temperatures please.

Will start with a pork shoulder and some ribs i think.

Thankyou

Hello and welcome. This isn't an exact science as each piece if meat and cook can be different but as a guide

Type of Meat Smoking Temp Time to Complete Finished Temp
Brisket (Sliced) 225°F 1.5 hrs/pound 190°
Brisket (Pulled) 225°F 1.5 hrs/pound 200°
Beef Ribs 225°F 3-4 hrs 175°
Pork Butt (Sliced) 225°F 1.5 hrs/pound 180°
Pork Butt (Pulled) 225°F 1.5 hrs/pound 205°
Whole Chicken 250°F 4 hrs 165°
Chicken Thighs 250°F 1.5 hrs 165°
Chicken Quarters 250°F 3 hrs 165°
Whole Turkey 12# 240°F 6.5 hrs 165°
Turkey Leg 250°F 4 hrs 165°
Turkey Wings 225°F 2.5 hrs 165°
Turkey Breast – bone in 240°F 4-6 hrs 165°
Boudin 230°F 2.5 hrs 160°
Breakfast Sausage 230°F 3 hrs 160°
Fatties 225°F 3 hrs 165°
Meat Loaf 250 -300°F 3 hrs 160°
Meatballs (2 inch) 225°F 1 hr 160°
Spare Ribs 225-240°F 6-7 hrs Tender*
Baby Back Ribs 225-240°F 5-6 hrs Tender*
Salmon 140-160°F 5-7 hrs 145°
Smoked Corn 225°F 1.5 – 2 hrs N/A
Smoked Potatoes 225°F 2 – 2.5 hrs N/A
Note: Be sure to use temperature to tell you when the meat is done.. time is just an estimate and is NOT an indicator of doneness.

Taken from here

http://www.smoking-meat.com/smoking-tim ... ures-chart

Thankyou Jec , thats going to help

I would love to see the size of that Salmon.

Maybe they meant a dolphin ?

Great base info, tyvm very helpful to a noobie such as myself.