Smoking Guide - Weber MASTER-TOUCH PREMIUM 52761 Guide De Montage

SMOKING GUIDE

Cooking times for beef and lamb use the USDA's definition of medium doneness, unless otherwise noted. The cuts, thicknesses, weights, and grilling times are
meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times.
Visit www.weber.com for recipes and grilling tips.
Beef Brisket
Lamb roast, venison
Large cuts of game
Beef ribs
Pork roast
Pork ribs
Ham: fresh whole
Pork shoulder
Chicken: whole
Turkey: whole
Duck: whole
Whole Fish: small
Whole Fish: large
Lobster and Shrimp
Make sure food fits on the grill with the lid down, leaving approximately 1 inch (2.54 cm) of clearance between the food and lid.
Thickness / Weight Smoking Time
5 to 6 pounds 6 to 8 hours
5 to 7 pounds 5 to 6 hours
7 to 9 pounds 6 to 8 hours
full grill 6 to 7 hours
4 to 8 pounds 5 to 6 hours
full grill 4 to 6 hours
10 to 18 pounds 8 to 12 hours
4 to 8 pounds 8 to 12 hours
5 pounds 2½ to 3½ hours
8 to 12 pounds 4 to 5 hours
12 to 18 pounds 8 to 10 hours
3 to 4 pounds 2 to 2½ hours
full grill 1 to 1½ hours
3 to 6 pounds 3 to 4 hours
full grill 1 hour
Internal Temperature /
Wood Chunks
Doneness
3 to 5 190ºF (88ºC) well-done
3 to 5 160ºF (71ºC) medium
3 to 5 170ºF (76ºC) well-done
2 to 4 160ºF (71ºC) well-done
3 to 5 170ºF (76ºC) well-done
2 to 4 Meat begins to pull from bone
2 to 4 170ºF (76ºC) well-done
3 to 5 190ºF (88ºC) well-done
1 to 3 165ºF (74ºC) well-done
2 to 4 165ºF (74ºC) well-done
3 to 5 165ºF (74ºC) well-done
3 to 4 180ºF (82ºC) well-done
2 to 4 Until it flakes with fork
2 to 4 Until it flakes with fork
2 to 4 Firm and Pink
www.weber.com 15