We recommend running the smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate..
For searing, high grilling heat using the Char-Grill plate.
Finished internal temperatures and cooking times for Low n Slow cuts such as ribs and brisket etc is a guide only. The best way to test if a low n slow cut is cooked right is to probe with a skewer. When the skewer pushes into the meat all over with no resistance, only then is it finished cooking.
For pulled meats test by using a skewer and cook until meat is starting to fall apart.
BEEF Use highly marbled cuts for pulled beef, such as Chuck, Oyster Blade, Brisket, Shank etc. | |||
| Internal temp | Resting time | Total Cooking time | |
| Brisket | 93-98C | 1 hour minimum | 8-12 hours, probe tender |
| Beef Ribs | 93-98C | 1 hour minimum | 6-9 hours, probe tender |
| Beef Cheeks | Probe Tender | 1 hour minimum | 6-7 hours (3 hours smoked then braised until probe tender) |
| Pulled Beef | Falling apart | 1 hour minimum | 8-12 hours |
| Steak - Reverse Sear | See below | 10 minutes | 60-90 minutes |
**Reverse sear steak, slow smoke until 5 degrees C below your favourite steak cooking temp ie: Medium rare, Medium, Well done etc. Rest for 10 minutes then sear over hot fire**
| Chicken We recommend cooking chicken at traditional roasting temperatures 180C. Low temp cooked chicken skin can be rubbery and chewy. | |||
| Internal Temp | Resting Time | Total Cooking Time | |
| Whole Chicken | 74C | 15 minutes | 1 hour per KG |
| Wings, legs | 74C | 10 minutes | 40-60 minutes |
| Breast, grilled | 74C | 10 minutes | 10-15 minutes, flipping halfway |
| Lamb Fatty cuts such as shoulder are best for slow cooked pulled lamb, cuts such as a leg are best for traditional hot and fast roasting temperatures. | |||
Internal Temp | Resting Time | Total Cooking Time | |
| Lamb Shoulder (pulled) | 93-98C | 1 hour minimum | 6-8 hours falling apart |
| Lamb Ribs | N/A | 30 minutes | 3-4 hours probe tender |
| Lamb Roast Leg | 145+ | 15 minutes | 1 hour per kg |
| Lamb Rack | 62C+ | 15 minutes | 1 hour per kg |
| Pork Choose fatty cuts like Neck, Boston Butt etc for pulles pork and leaner cuts like leg for hot and fast traditional roasts. Pork belly can be taken a bit higher in temp than a traditional pork roast. | |||
| Internal Temp | Resting Time | Total Cooking Time | |
| Pulled Pork (Shoulder) | 93-98C | 1 hour minimum | 8-10 hours falling apart |
| Pork Ribs | N/A | 15 minutes | 4-6 hours probe tender |
| Pork Leg | 65-70C | 15 minutes | 1 hour per kg |
| Pork Belly | 73C | 15 minutes | 1 hour per kg |
| Pastrami Pastrami can be made from corned brisket or corned silverside. Brisket will need a higher finished temp to break | |||
| Internal Temp | Resting time | Total Cooking Time | |
| Brisket Pastrami | 92C+ | 1 hour minimum | 8 hours+ Probe tender |
| Silverside Pastrami | 82C | 1 hour minimum | 4-5 hours |