smoking guide
grilling guide
weber® smoker guide
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness. Cooking times for beef are for the United States Department of Agriculture’s definition of medium doneness unless otherwise noted. Cooking times listed are for foods that have been completely thawed.
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| Thickness / Weight | Smoking Time | Wood Chunks | Internal Temperature / Doneness | ||
| Beef brisket | 5 to 6 pounds | 6 to 8 hours | 3 to 5 | 190 | °F (88 °C) | |
meat | |||||||
Lamb roast, venison | 5 to 7 pounds | 5 to 6 hours | 3 to 5 | 160 | °F (71 °C) medium | ||
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red | Large cuts of game | 7 to 9 pounds | 6 to 8 hours | 3 to 5 | 170 | °F (76 °C) | |
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| Beef ribs | full grill | 6 to 7 hours | 2 to 4 | 160 | °F (71 °C) | |
| Pork roast | 4 to 8 pounds | 5 to 6 hours | 3 to 5 | 170 | °F (76 °C) | |
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poultrypork | Pork ribs | full grill | 4 to 6 hours | 2 to 4 | Meat begins to pull from bone | ||
Ham: fresh whole | 10 to 18 pounds | 8 to 12 hours | 2 to 4 | 170 | °F (76 °C) | ||
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| Pork shoulder | 4 to 8 pounds | 8 to 12 hours | 3 to 5 | 190 | °F (88 °C) | |
| Chicken: whole | 5 pounds | 2½ to 3½ hours | 1 to 3 | 165 | °F (74 °C) medium | |
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| 8 to 12 pounds | 4 to 5 hours | 2 to 4 | 165 | °F (74 °C) medium | ||
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| Turkey: whole |
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| 12 to 18 pounds | 8 to 10 hours | 3 to 5 | 165 | °F (74 °C) medium | |
| Duck: whole | 3 to 4 pounds | 2 to 2½ hours | 3 to 4 | 180 | °F (82 °C) medium | |
| Whole Fish: small | full grill | 1 to 1½ hours | 2 to 4 | Flakes with fork | ||
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| Whole Fish: large | 3 to 6 pounds | 3 to 4 hours | 2 to 4 | Flakes with fork | ||
| Lobster and Shrimp | full grill | 1 hour | 2 to 4 | Firm and pink | ||
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