Smoking Times And Temperatures - Masterbuilt MES 130P Manual

Smoking Times and Temperatures

Beef Ribs
Brisket
(Chuck, rump,
sirloin tip)
Cornish Game Hens
(2 whole)
Dove, Pheasant, Quail
Baby Back Ribs
(unwrapped)
Baby Back Ribs
(wrapped during last
1.5 to 2 hours)
Loin Rib
End Roast
Loin Roast
(boneless)
Pork Butt
Pork Butt
Short Ribs
Chicken Breasts
(bone in)
Chicken Breasts
(boneless)
Chicken Quarters
Chicken Thighs
Whole Chicken
Whole Turkey
Salmon
Shrimp
Asparagus
Cabbage
Green Beans
Lima Beans
Sweet Potatoes
Item Size
Full Rack
6-12 pounds
Roast 4-5 pounds
Item Size
1½ pounds each
12-16 birds
Duck
4-6 pounds
Item Size
2 slabs
2 slabs
4-6 pounds
3-4 pounds
4-5 pounds
(sliced)
4-5 pounds
(pulled)
4-5 pounds
Item Size
3 count
3 count
4 count
12 count
3-5 pounds
8-12 pounds
Item Size
Fish 2 pounds of fi llets
2-3 pounds
Full Grate
Item Size
1½ pounds
Whole
2 - 14¼ oz. cans
1 2-pound package
8 large
Temp Time
225°F 4-5 hours
250°F 1 hour per pound
225°F 3-4 hours
Temp Time
225°F 4 hours
200°F 2-3 hours
250°F 2½-4 hours
Temp Time
225°F 4 hours
225°F 5-6 hours
200°F 4½-7 hours
250°F 2 hours
225°F 1 - 1¼ hours per pound
250°F 2½ hours
(unwrapped)
+ 2½ hours
200°F 2½-3½ hours
Temp Time
225°F 1-1½ hours per pound
225°F 45 min. per pound
225°F 3-3½ hours
225°F
2 hours
225°F-250°F
45 min. to 1 hour
per pound
225°F
30-35 min. per pound
Temp Time
225°F 35-45 minutes
200°F 2½-3½ hours
225°F 1-2 hours
Based on size of shrimp
Temp Time
250°F 1½ hours
250°F 3-4 hours
250°F 2 hours
225°F 8 hours
275°F 1 hour
(unwrapped)
+ 1 hour
(wrapped)
Internal Temp
175°F
180-190°F
125°F
Rare
145°F
Medium
165°F
Well done
Internal Temp
165°F
180°F-185°F
Well done
165°F
Internal Temp
165°F
165°F
170°F
Well done
(Meat should pull away
from bone)
165°F
Well done
(Meat should pull away
from bone)
165°F
195°F
(wrapped)
165°F
Internal Temp
165°F
165°F
165°F
165°F
165°F
165°F
Internal Temp
145°F
Flakes with a fork
145°F
Flakes with a fork
145°F
Will be pink/shells open
Internal Temp
Until tender
Until tender
Until tender
Until tender
Until tender
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