Download the of this page for easy reference – available. My smoking times and temperatures chart for smoking meat is just below but first, a few words about thermometers, without which you would not need this chart. Temperature should always be used to determine when the meat is done cooking rather than the time. I highly recommend a to monitor the temperature of the meat while it smokes. These thermometers have a probe(s) that stays in the meat while it smokes.

1. Masterbuilt Electric Smoker Smoking Times
2. Masterbuilt Electric Smoker Cooking Times Chart
3. Masterbuilt Electric Smoker Cooking Times For Chicken

The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker. Below I have put together a list of times and temperatures for smoking meats. Most are only an estimate but should allow you to make a loose plan for dinner time. Note: Be sure to use temperature to tell you when the meat is done. Time is almost always just an estimate and is NOT an indicator of doneness.

Beef Smoker Temperature: 225-240°F Cook Time: 12-20 hrs Safe Finished Meat Temperature: 145°F Chef Recommended Finish Temperature: 195-200°F Notes: Time is relevant to thickness of flat area and muscle/fat ratio. Probe or skewer should insert with no resistance when brisket is finished., Smoker Temperature: 225-240°F Cook Time: 8-10 hrs Safe Finished Meat Temperature: 145°F Chef Recommended Finish Temperature: 200-203°F Notes: Cook time varies depending on the thickness of the roast.

Masterbuilt Smoker Cookbook: The Ultimate Masterbuilt Electric Smoker Cookbook: Simple and Delicious Electric Smoker Recipes for Your Whole Family. Oct 1, 2017 - Step by step guide to get started smoking. Cooking with an electric smoker like the Masterbuilt has a ton of advantages over wood/charcoal. Here's a printable Smoking Time and Temp Chart to help you get through the holidays. Remember to always cook to temperature, not time.

Time given is for a typical 3-4 lb roast., Smoker Temperature: 225-240°F Cook Time: 4-5 hrs Safe Finished Meat Temperature: 145°F Chef Recommended Finish Temperature: 190-195°F Notes: Cut apart before cooking for best results. Smoker Temperature: 225-240°F Cook Time: 6-8 hrs Safe Finished Meat Temperature: 145°F Chef Recommended Finish Temperature: 195-200°F Notes:, Smoker Temperature: 225-240°F Cook Time: 3-4 hrs Safe Finished Meat Temperature: 145°F Chef Recommended Finish Temperature: 175-180°F Notes: Done when tender.

My comment here is not following a particular thread, but only offered as enlightening on construction or modification of existing smokers / grills. Some metals are not safe for construction of or modifications to cooking (smoking) devices Any metal that has been galvanized will release zinc oxide vapor when exposed to heat that are toxic /poisonous that can be life threading when inhaled.

The toxic zinc oxide can also permeate the food being cooked and when ingested can cause multiple health Problems, including death Copper /brass: cooking salty food in copper vessel is not advised simply because iodine present in salt quickly reacts with copper, which releases more copper particles. Hence, you must be careful before cooking in such utensils.

Any Chrome plated metal: Chrome is a thin electroplated coating on metal and will delaminate when exposed to heat. Additionally, Chrome is poison. Either hexavalent chromium or trivalent chromium may be used to produce chrome. The electroplating chemicals for both processes are toxic and regulated in many countries. Hexavalent chromium is extremely toxic, so trivalent chrome or tri-chrome tends to be more popular for modern applications. Aluminum will release oxides of aluminum when heated and be harmful to health. In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer’s patients.

Ceramic coatings are based on silica sand which some can have heavy metals like lead and cadmium and especially if colored red. There are test kits available to use on ceramics for these components. Such a fun adventure through your pantry! A few of my must-haves not on your shelves are Pork Verde (both cubed, which is served like a soup, and shredded, which I use in enchiladas), Navy Bean Soup, Cranberry Sauce, Beef Bourguignon & Mushroom Bourguignon, Ground Beef (plain and Mexican for tacos), and Meatballs. I also must must MUST have fruit sauces with cabernet. I’ve made them with plums, and a cranberry/blueberry mixture. Amazing over vanilla ice cream, pancakes/French toast, cheesecakeetc..

Thanks for the helpful information on your site! I have done a few briskets and have created a rub that I really enjoy. My problem is reconciling the time and internal temperatures list on your site. With an indirect heat (smoker box) on the side of my charcoal grill, I maintain the temp at 225.

The price thermometer in the brisket indicates done in less than 6 hours Not nearly the 12-20 hours in the guide. This has happened with various sized briskets. The meat is “done” but far from tender. I don’t understand what I’m doing wrong. Thanks for any help you could offer.

I must have missed the size of your roast, a smaller roast like that will reach temperature much faster I would say anywhere from 6 to 8 hours at the temps I gave you. Also I take and cut an onion int 4 rings, don’t separate the rings just put them in a pan to hold the roast off the bottom of the roasting pan, then pour apple juice into the bottom to help keep the roast moist, every hour you can ladle the juice over the roast or spritz it with a squirt bottle with apple juice. The onions add great flavor.

Guys, forget the pound time ratio. It is flawed due to different fat to muscle ratios. I have been BBQ’ing for over 32 years. Just get an instant digital thermometer, (I recommend Thermopen). Your target temp (when connective tissue breaks down) is 192-195 for a brisket flat and 196-200 for the tip.

(You should separate the flat from the tip point before cooking). For pork shoulder butts it is 195. It will literally fall apart as you remove it from the smoker. I smoke at 225. Pork is around 6-7 hours, and brisket is 12-14 hrs., depending on size. Let it rest before cutting pulling. David: If you open or close the vent at the top you are letting more (or less) hot air and smoke out.

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 or more chips) while cooking or B) cook it at a lower pit temperature for a longer time, which allows it to suck up more smoke while reaching “done”. Holding at the “done” temp for a longer time to suck up more smoke will work, but you risk drying it out. Personally I prefer option B).

Clint, there are very many recipes for rubs, sauces, and mops on the internet. I counted 145 different bottles of BBQ sauce at my local ACE hardware. No one has the final answer. Make careful notes of each one you make or have made, and include your reactions. Here in Denver, the dryness and low air make a difference in how things taste (and cook). Record the reactions of people eating too. Here are a couple of links that discuss the effects of the ingredients in BBQ: (where we are right now) 3.

Study the idea behind the rubs and sauces – that is the balance of the four S’s: sweet, savory, spices, and spicy. I add tang too. I tasted different ingredients separately, together, and on meat to get an idea of how they interact. It seems to me that there are not really “secrets” in these things. Most mixtures seem to do a pretty good job, but there are better and not so good balances in them. It is more BBQ technique than ingredients.

That’s why notes are so useful. @shadows you can drill a few holes in the charcoal pan, it will help it get to temperature with increased airflow across the coals. An upright smoker was the first I bought and did not have too good of results, same issues you had. There’s a pretty cheap brinkman offset smoker at home depot for $99. It gets the job done but it will rust real quick. If you’re ok with an eyesore in your grilling space, it definitely is serviceable. Though you’ll still need to add coals for long cooks, it does have a grate that the coals sit on so you can sweep out the ash that falls through to avoid coals getting choked out like in the pans of the upright.

I have a Brinkmann Gourmet Electric Smoker. It has heating elements and lava rocks at the bottom. I am unable to regulate the heat (I just plug in a wait). Thing is that I have never smoked anything longer than maybe an hour and a half. I did salmon fillets and it took maybe 30 minutes (and tasted great).

Did a beef brisket and it took an hour and 10 minutes. So far we have not gotten sick but I’m wondering if the time to smoke is set in stone or is it best to just measure for temperature and ignore the time? My wife is on a kick to rid the kids of nitrate, gluton and MSG so I have decided to try and “smoke” and “jerky” my own meat (not BBQ). Smoking would be a bunch of different items and jerky would be venison. I picked up a Traulsen RW232W-COR01 46 Cu. Two Section Heated Holding Cabinet that I plan to use to introduce smoke and then use the controlled heating from the unit to keep the meat between 135-180.

I made the purchase (used) before I thought about if this even a good idea. When I get venison, I make jerky out of about 80% of it, will this due the trick? Will the introduction of the smoke add some heat to get that max temp of the unit of 180 high enough to smoke a wide range of items? Thanks in advance and awesome site.

I own a Brinkman offset smoker and I am sure as you know they are difficult to control. If you are down for saving some money and don’t mind making some modifications to your smoker then this might help.

I pulled 2 burners off of old grills and installed them as follow. One, install the first one inside your fire box and get a stainless steel half pan with holes drilled in it. This will be your wood box and the propane burner is your ignition system. This will allow you to create as little or as much smoke as you desire. You will also be able to cold smoke as this doesn’t create as much heat as burning all wood. Second, install another burner in the actual smoke box under the water pan. This will allow you to control your temperature.

I love this modification for many reasons, but the most obvious is you can set your meat and leave for extended periods of time. If you need any more information please let me know. About ash buildup – I have a small New Braunfels off set smoker that I got about 12 years ago. It had two problems: ash buildup that made short run time and variable internal temperatures. I insulated the outside of the firebox and cooking chamber with 2.5 inch of fiberglass house insulation covered by sheet metal. Both problems solved!

It will run 6-7 hours on one charcoal load at 225 °F. Temperature variation is within 30 °F. Maybe insulating the smoker of yours would help too.

Yes, the plastic covering on the insulation burned up but the sheet metal holds it in place and the fiberglass is fine. Both my wife and myself are becoming seriously disillusioned with smoking, we have a Kingsford Bullet Smoker and have tried to smoke a whole chicken on a number of occasions and have great difficulty in mainatining temperature beyond 2 hours, despite loading as much charcoal as we can and if we need to replenish the water bowl we always use hot water from a kettle. We also try to refrain from opening the smoker to check on the meat as we are aware this will release all the heat build-up. We are getting close to the point where the smoker is going to end up on the refuse tip. Any advice or assistance you can give would be much appreciated.

Masterbuilt Electric Smoker Smoking Times

Nigel, Just taking a stab at your question, also late to the party you probably have already received a number of responses. A lot of the “Bullet” style smokers suffer from the same design flaw; Ash build up. Your standard kettle type grill usually comes with a solid pan, not allowing for Ash removal and air to the coals to assist in keeping them lit and heating the cooking chamber. The Bullet comes with a “coal grill”, so that is nice, it allows for air movement but after awhile ash builds up in the bottom, possibly covering the air vents and lowering the air to the coals.

If this is the issue you could drill a whole directly in the bottom of the grill to allow for ash removal. You might be able to find a “Bulk Head” connector and nipple at your local hardware store. AnywayHappy smoking. I apologize if this answer is way off base.

Masterbuilt Electric Smoker Cooking Times Chart

Can only relate to my experiences with Bullet and kettle style smokers. (Duplicate posting from top of list) Nigel, About ash buildup – I have a small New Braunfels off set smoker that I got about 12 years ago. It had two problems: ash buildup that made short run time and variable internal temperatures. I insulated the outside of the firebox and cooking chamber with 2.5 inch of fiberglass house insulation covered by sheet metal. Both problems solved!

It will run 6-7 hours on one charcoal load at 225 °F. Temperature variation is within 30 °F. Maybe insulating the smoker of yours would help too. Yes, the plastic covering on the insulation burned up but the sheet metal holds it in place and the fiberglass is fine. I have found that electric cabinet smokers are by far the easiest method of smoking. Set the temp and the time, and the rest is the easy part. Finding good rubs, and good woods become the focus.

Masterbuilt Electric Smoker Cooking Times For Chicken

I refill with wood every couple hours through a side load access and I use a digital remote thermometer so I can stay out of the smoker until target temp is reached. My experience is that that ribs from my electric smoker taste as good, if not better than any propane or wood fired ribs I have ever had. I have smoked some awesome foods and the unit I have cost about $159 delivered and is a 30 cuin size. This is a valid question and the answer is that it depends entirely on the thickness of the meat.

The amount of time that it takes to cook is based largely on the amount of time required for the heat to overcome the cold of the meat and reach the center where it can raise the temperature of the meat to it’s done temperature (in this case: 205 degrees F.) Cutting the meat in halff will decrease the thickness of the meat to some extent (depending on which direction you cut it) and I would expect it to get done quite a bit faster than if it is left whole. Without getting much more scientific than I already have, I would venture to say 8-10 hours would be a good estimate.