Masterbuilt MB20071719 Manuel page 42

Smoking Times and Temperatures
(Chuck, rump,
Cornish Game Hens
Dove, Pheasant, Quail
Baby Back Ribs
Baby Back Ribs
(wrapped during last
1.5 to 2 hours)
Pork Butt
Pork Butt
Chicken Breasts
Chicken Breasts
Chicken Quarters
Chicken Thighs
Whole Chicken
Whole Turkey
Green Beans
Lima Beans
Sweet Potatoes
42
Item Size
Beef Ribs Full Rack
Brisket 6-12 pounds
Roast 4-5 pounds
sirloin tip)
Item Size
1½ pounds each
(2 whole)
12-16 birds
Duck
4-6 pounds
Item Size
2 slabs
(unwrapped)
2 slabs
Loin Rib 4-6 pounds
End Roast
Loin Roast 3-4 pounds
(boneless)
4-5 pounds
(sliced)
4-5 pounds
(pulled)
Short Ribs 4-5 pounds
Item Size
3 count
(bone in)
3 count
(boneless)
4 count
12 count
3-5 pounds
8-12 pounds
Item Size
Fish 2 pounds of fi llets
Salmon 2-3 pounds
Shrimp Full Grate
Item Size
Asparagus 1½ pounds
Cabbage Whole
2 - 14¼ oz. cans
1 2-pound package
8 large
Temp Time
225°F 4-5 hours
250°F 1 hour per pound
225°F 3-4 hours
Temp Time
225°F 4 hours
200°F 2-3 hours
250°F 2½-4 hours
Temp Time
225°F 4 hours
225°F 5-6 hours
200°F 4½-7 hours
250°F 2 hours
225°F 1 - 1¼ hours per pound
250°F 2½ hours
(unwrapped)
+ 2½ hours
200°F 2½-3½ hours
Temp Time
225°F 1-1½ hours per pound
225°F 45 min. per pound
225°F 3-3½ hours
225°F
2 hours
225°F-250°F
45 min. to 1 hour
per pound
225°F
30-35 min. per pound
Temp Time
225°F 35-45 minutes
200°F 2½-3½ hours
225°F 1-2 hours
Based on size of shrimp
Temp Time
250°F 1½ hours
250°F 3-4 hours
250°F 2 hours
225°F 8 hours
275°F 1 hour
(unwrapped)
+ 1 hour
(wrapped)
Internal Temp
175°F
180-190°F
125°F
Rare
145°F
Medium
165°F
Well done
Internal Temp
165°F
180°F-185°F
Well done
165°F
Internal Temp
165°F
165°F
170°F
Well done
(Meat should pull away
from bone)
165°F
Well done
(Meat should pull away
from bone)
165°F
195°F
(wrapped)
165°F
Internal Temp
165°F
165°F
165°F
165°F
165°F
165°F
Internal Temp
145°F
Flakes with a fork
145°F
Flakes with a fork
145°F
Will be pink/shells open
Internal Temp
Until tender
Until tender
Until tender
Until tender
Until tender