Smoke the right way

Instructions for the Digital Smoker

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  When smoking meat in an electric smoker, the core temperature is more important than the cooking time. This is the only way to ensure that your chicken is really cooked. Still, it’s good to know when you have to heat the smoker so that dinner is ready in time. After all, you don’t want to be eating in the middle of the night because you started the smoker too late. The times specified are estimates intended to make planning easier for you. You now know approximately when you should switch on your smoker and when the meat will be cooked. Times may vary depending on the weather and other factors.
Meat Pieces Grill temperature Estimated grilling time Core temperature
pork shoulder (pulled pork) 110°C 180–240 min per kilo 95°C
shoulder (in slices) 110°C 180–240 min per kilo 80°C
spareribs 110°C 5–7 hours (total) 90°C
baby back ribs 110°C 4–6 hours (total) 90°C
beef brisket of beef (pulled beef) 110°C 140–180 min per kilo 95°C
brisket (brisket of beef in slices) 110°C 140–180 min per kilo 90°C
ribs 110°C 3–4 hours (total) 80°C
poultry chicken (whole) 120°C 60–90 min per kilo 75°C
turkey (whole) 120°C 60–90 min per kilo 75°C
fish 110°C 80–120 min per kilo 65°C
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