Masterbuilt MES 130B Manuel page 25

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
2,7- 5,4 kg
1,8-2,3 kg
Roast
Item Size
0,7 kg each
12-16 birds
Duck
4-6 pounds
Item Size
2 slabs
2 slabs
1,8-2,7 kg
1,4-1,8 kg
1,8-2,3 kg
(sliced)
1,8-2,3 kg
(pulled)
1,8-2,3 kg
Item Size
3 count
3 count
4 count
12 count
1,4-2,3 kg
3,6-5,4 kg
Item Size
Fish 0,9 kg of fillets
0,9-1,4 kg
Full Grate
Item Size
0,7 kg
Whole
0,4 kg cans
0,9 kg package
8 large
Temp Time
107°C 4-5 hours
121°C 1 hour per pound
107°C 3-4 hours
Temp Time
107°C 4 hours
93°C 2-3 hours
121°C 2½-4 hours
Temp Time
107°C
4 hours
107°C
5-6 hours
4½-7 hours
93°C
2 hours
121°C
1 - 1¼ hours per pound
107°C
2½ hours
121°C (unwrapped)
+ 2½ hours
(wrapped)
2½-3½ hours
93°C
Temp Time
107°C 1-1½ hours per pound
107°C 45 min. per pound
107°C 3-3½ hours
107°C 2 hours
107°C-121°C
45 min. to 1 hour
per pound
30-35 min. per pound
107°C
Temp Time
35-45 minutes
107°C
2½-3½ hours
93°C
1-2 hours
107°C
Based on size of shrimp
Temp Time
121°C 1½ hours
121°C 3-4 hours
121°C 2 hours
8 hours
107°C
135°C 1 hour
(unwrapped)
+ 1 hour
(wrapped)
Internal Temp
79°C
82°C-88°C
52°C
Rare
63°C
Medium
74°C
Well done
Internal Temp
74°C
82°C-85°C
Well done
74°C
Internal Temp
74°C
74°C
77°C
Well done
(Meat should pull away
from bone)
74°C
Well done
(Meat should pull away
from bone)
74°C
91°C
74°C
Internal Temp
74°C
74°C
74°C
74°C
74°C
74°C
Internal Temp
63°C
Flakes with a fork
63°C
Flakes with a fork
63°C
Will be pink/shells open
Internal Temp
Until tender
Until tender
Until tender
Until tender
Until tender
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