Smoking Tips, Cooking Times & Temperatures

Smoking Tips      |    Smoking Times & Temps      |     Woods Used for Smoking     |     BBQ Recipes     |     Build a BBQ Fire

If you like that smoky flavour of smoked jalapenos, we've got that covered on our Chipotle Page

Smoking Tips: 

  • Add 10-12 briquettes an hour to maintain heat
  • Temperature is controlled not only by the amount of briquettes, but how much air gets at the coals. To raise the temperature, open the lower vents
  • Make sure the water pan doesn’t run out of water. This will affect the heat as well. The heat will rise if there isn’t enough water in the pan. Always use hot water to fill the pan, unless the temperature is running high
  • Soak wood in water for an hour before using on smoker
  • Keep a journal of your smoking experiences. Your notes will be a valuable asset for the future. You’ll be able to repeat your successes and improve on your mistakes
  • A good meat thermometer is the most accurate way to determine if your meat is fully cooked
  • A simple oven thermometer is an ideal way to keep an eye on the smoker’s temperature. Coating with liquid dish soap before use helps with the clean up
  • Covering the water pan with aluminum foil will help with the clean-up
  • Beer, wine, herbs and spices can be added to the water to give extra flavour to your foods
  • Use garlic cloves, spices, orange, lemon or lime peel on the charcoal for extra flavour
  • Use tongs to handle the food so as to not pierce the meat and lose valuable natural juices
  • Do not use charcoal that has the starter fluid included. This will give your food an unpleasant taste

Nothing goes better at a BBQ than Homemade Ice Cream

smoked_pork_shoulder_blade.jpg (28681 bytes) This is our Smoked Pork Shoulder Blade Roast. Notice the probe of the Weber Digital Thermometer to make sure the meat is fully cooked. Also notice the simple oven thermometer at the bottom to monitor the smoker temperature.

CLICK the thumbnail to view full size

Smoking Times & Temps:
Please note these times are for meats that have been completely thawed
These times are only a guide. Please use an accurate meat thermometer to get the proper internal temperature
An ideal cooking temperature of the smoker is 220*F



Cook Time

Internal Temperature

Beef: Roast, Brisket


4-5 hours

145*F (rare)

Beef: Ribs


3-4 hours

160*F (well)

Beef: Meatloaf


3-3 ½ hours


Pork Roast
Pork Roast


5-6 hours
6-8 hours

160*F (med)
170*F (well)

Pork Ribs


4-6 hours

160*F (med)/ 170*F (well)

Pork Tenderloin


2-3 hours

160*F (med)/ 170*F (well)

Pork Chops

1 ½” thick

2-3 hours

160*F (med)/ 170*F (well)

Fresh Whole Ham


6-12 hours

160*F (med)/ 170*F (well)

Whole Ham Cooked


3-4 hours


Whole Chicken

5 lbs

5-6 hours



8-12 lbs

7-8 hours


Fish: Small Whole


1 ½-3 hours

Flakes with a fork

Fish: Fillets


1 ½-3 hours

Flakes with a fork

Fish: Large Whole

3-6 lbs

3-4 hours

Flakes with a fork



1 hour

Firm and pink


Cameron Cookware Stainless Steel Stovetop Smoker

   All the succulent flavors of wood smoking are now available indoors in minutes. This stovetop smoker is constructed of heavy-gauge stainless steel, and at 11 by 15 inches, it's big enough to smoke a ham or a whole fish fillet

Woods for Smoking:





Pungent, smoky, bacon-like flavor

Pork, chicken, beef, wild game, cheeses.


Rich and more subtle than hickory, but similar in taste

Pork, chicken, lamb, fish, cheeses.


More delicate flavour than hickory

Most meats, especially beef. Most vegetables.


Delicate flavor that enhances lighter meats.

Salmon, swordfish, sturgeon, other fish.


Pleasant flavor. Blends well with a variety of textures and flavors.

Beef (particularly brisket), poultry, pork.


Mildly smoky, somewhat sweet flavor

Poultry, vegetables, ham.


Slightly sweet, fruity smoke flavor.

Poultry, game birds, pork.


Slightly sweet but denser than cherry, fruity smoke flavor.

Beef, poultry, game birds, pork (particularly ham).

Peach or Pear

Slightly sweet, woodsy flavor.

Poultry, game birds, pork.

Grape vines

Aromatic, similar to fruit woods.

Turkey, chicken, beef.

Wine barrel chips

Wine and oak flavors. A flavorful novelty that smells wonderful, too.

Beef, turkey, chicken, cheeses.