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 tempResting timeTotal Cooking time
Brisket
93-98C
1 hour minimum8-12 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 SearSee 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 TempResting TimeTotal Cooking Time
Whole Chicken74C15 minutes1 hour per KG
Wings, legs74C10 minutes40-60 minutes
Breast, grilled74C10 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 RibsN/A
30 minutes
3-4 hours probe tender
Lamb Roast Leg145+
15 minutes
1 hour per kg
Lamb Rack62C+
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 Belly73C
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