My smoking times and temperatures chart for smoking meat is at the bottom of this page.
Temperature should always be used to determine when the meat is done cooking rather than the time.
I highly recommend a digital probe meat thermometer to monitor the temperature of the meat while it smokes. These thermometers have a probe(s) that stays in the meat while it smokes. The probe is attached to a braided metal wire that runs through the door or an opening to the unit outside of the smoker.
You can also use an instant digital pocket thermometer such as the ThermoPop which reads in 3-4 seconds (that's fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)
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.
*cooking to “Tender” just means the meat is not done until it gets tender. This is used mainly in smoking/cooking ribs. To test for tenderness, grasp two of the bones and pull them in opposite directions. If the meat tears easily then the meat is considered “Tender” and is ready to eat.
If you want to check pork ribs for temperature, place the probe between the bones making sure to not touch the bone. You are looking for 180-190 when the ribs are done and tender.
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