Master Forge MFY784CDP Mode D'emploi page 25

SUGGESTED SMOKING TIMES AND TEMPERATURES
Please understand that these are only guidelines. All smokers are different. Take into consideration
other variables such as weather conditions, wind, ambient temperature, etc. and things can vary by as
much as an hour or more.
Learn to tell doneness visually as well as with temperature and time and you will be a much better
chef with the smoker.
Food to be Smoked
Brisket (Sliced or Pulled)
Pork Butt (Sliced or Pulled)
Whole Chicken
Chicken Thighs
Chicken Quarters
Whole Turkey - 12 lb .
Turkey Leg
Meat Loaf
Spare Ribs
Baby Back Ribs
Smoked Corn
Smoked Potatoes
Suggested Smoking Temperature
225 degrees
225 degrees
250 degrees
250 degrees
250 degrees
240 degrees
250 degrees
250 -300 degrees
225-240 degrees
225-240 degrees
225 degrees
225 Degrees
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Estimated Time to Complete
1.5 hours/pound
1.5 hours/pound
4 hours (approx.)
1.5 hours
3 hours
6.5 hours
4 hours
3 hours
6 hours
5 hours
1.5 - 2 hours
2 - 2.5 Hours