HomeTECHNICAL CHART // smoker
VERIFIED TIME & TEMP MATRIX
Pellet or Charcoal Smoker Cooking Chart
Parametric reference guide for cooking meats, seafood, vegetables, and frozen foods in the Pellet or Charcoal Smoker.
| ID | Food & Cut Specification | State | Temp | Time | Flip Mark | Details |
|---|---|---|---|---|---|---|
| CT-SM-001 | St. Louis Style Pork Ribs (3-2-1 Method) Trimmed rack of ribs, membrane removed, dry rubbed | fresh | 225°F (107°C) | 5.5–6 hours (3h smoke, 2h wrap, 30m glaze) | 180m | SHEET |
| CT-SM-002 | Pork Butt / Boston Butt (Pulled Pork) 7–9 lb bone-in pork shoulder, dry rub seasoned | fresh | 250°F (121°C) | 8–10 hours (approx 75 mins per lb) | 300m | SHEET |
| CT-SM-004 | Texas-Style Whole Smoked Beef Brisket 12-14 lb whole packer brisket trimmed to 1/4-inch fat cap | fresh | 225°F–250°F (107°C–121°C) | 10–12 hours | No Flip | SHEET |