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 202°F–205°F (probe tender) VIEW 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 203°F–205°F (shreds effortlessly) VIEW CT-SM-003 Whole Chicken (Spatchcocked)
4–5 lb whole fryer chicken, backbone removed and flattened
fresh 225°F (107°C) smoke / 375°F (191°C) crisp finish 2–2.5 hours No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-SM-005 Baby Back Pork Ribs (2-2-1 Method)
2.5–3 lb loin back ribs, membrane stripped, dry rub coated
fresh 225°F (107°C) 4.5–5 hours (2h smoke, 2h foil, 30-60m glaze) 120m 198°F–203°F (probe tender) VIEW CT-SM-006 Bone-In Turkey Breast
5–7 lb whole bone-in split turkey breast, herb butter rub
fresh 250°F (121°C) 2.5–3 hours (~25-30 mins per lb) No Flip 160°F (pull) → 165°F (after 15-min rest) VIEW CT-SM-007 Crispy Smoked Chicken Wings
2–3 lb party wings (flats and drumettes), patted completely dry
fresh 225°F (107°C) smoke / 400°F (204°C) crisp 75 mins (60 min smoke + 15 min high heat) 60m 175°F–185°F (rendered and crispy) VIEW CT-SM-008 Smoked Beef Short Ribs (Dino Ribs)
3-bone chuck or plate short ribs (4–6 lbs), fat trimmed to 1/4 inch
fresh 250°F (121°C) 8–9 hours No Flip 203°F–205°F (probe tender like warm butter) VIEW CT-SM-009 Smoked Pork Belly Burnt Ends
3–4 lb skinless pork belly cubed into 1.5-inch squares and dry rubbed
fresh 250°F (121°C) 4.5–5 hours (3h smoke + 1.5h braise & glaze) 90m 203°F–205°F (rendered and melt-in-mouth) VIEW CT-SM-010 Smoked Pork Tenderloin
1–1.25 lb whole pork tenderloin, silver skin removed
fresh 225°F (107°C) 60–75 mins 35m 140°F (pull) → 145°F (after 10-min rest) VIEW CT-SM-011 Hot Smoked Salmon Fillet
1.5–2 lb skin-on salmon fillet, dry brined and pellicle dried
fresh 200°F (93°C) 1.5–2 hours No Flip 135°F–140°F (flaky and moist) VIEW CT-SM-012 Thick-Cut Smoked Pork Chops
1.5-inch thick bone-in center cut pork chops (12–14 oz each)
fresh 225°F (107°C) smoke / 450°F (232°C) sear finish 50–65 mins 45m 140°F (pull) → 145°F (after 10-min rest) VIEW CT-SM-013 Smoked Beef Chuck Roast (Poor Man's Brisket)
3–4 lb boneless beef chuck roast, SPG rub coated
fresh 225°F–250°F (107°C–121°C) 6–7 hours No Flip 203°F (95°C) probe tender VIEW CT-SM-014 Smoked Kielbasa & Rope Sausage
14 oz whole U-shaped kielbasa or smoked rope sausage, scored lightly
fresh 225°F (107°C) 60–75 mins 30m 160°F (71°C) heated through VIEW CT-SM-015 Smoked Sweet Corn on the Cob
4–6 ears fresh sweet corn, husked, brushed with seasoned butter
fresh 225°F (107°C) 60 mins 30m — VIEW CT-SM-016 Smoked Beef Tri-Tip (Reverse Sear)
2.5–3 lb trimmed tri-tip roast, silver skin removed, coated in coarse SPG rub
fresh 225°F (107°C) smoke / 500°F (260°C) sear finish 75–105 mins (60–90 min smoke + 6–10 min sear) No Flip 125°F (pull) → 130°F (medium-rare after sear) VIEW CT-SM-017 Whole Smoked Turkey (12–14 lb)
12–14 lb whole turkey, dry-brined 24 hours uncovered, cavity aromatics only (no stuffing)
fresh 275°F (135°C) 6–7.5 hours (~30 mins per lb) No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-SM-018 Boneless Skinless Smoked Chicken Thighs
2 lbs boneless skinless chicken thighs (4–6 oz each), trimmed of loose fat and dry-rubbed
fresh 275°F (135°C) 60–75 mins 40m 175°F (79°C) — dark meat renders past USDA minimum VIEW CT-SM-019 Double-Smoked Spiral-Cut Ham (8–10 lb)
8–10 lb pre-cooked bone-in spiral-cut ham, scored between slices, mopped every 30 min with maple-pineapple glaze
refrigerated 225°F (107°C) smoke / 275°F (135°C) glaze finish 3–4 hours (~20 mins per lb) No Flip 140°F (60°C) — pre-cooked ham reheat target VIEW CT-SM-020 Bacon-Wrapped Jalapeño Poppers (ABTs)
12 fresh jalapeños, halved lengthwise and seeded, filled with cream cheese and shredded cheddar, each half wrapped in a half-slice of thin-cut bacon
fresh 250°F (121°C) 1.5–2 hours No Flip 145°F (63°C) — bacon rendered and safe VIEW CT-SM-021 Smoked Bacon-Wrapped Meatloaf (2 lb)
2 lb 80/20 ground chuck mixed with panade, egg, and diced onion, shaped free-form on a rack and wrapped in a bacon weave
fresh 250°F (121°C) 2.5–3 hours No Flip 160°F (71°C) — USDA ground meat standard VIEW CT-SM-022 Smoked Beef Back Ribs
2 racks beef back ribs (7 bones each, ~2.5–3 lb per rack), membrane pulled, coated in SPG
fresh 250°F (121°C) 4–5 hours No Flip 203°F (95°C) probe tender in the meat between bones VIEW CT-SM-023 Smoked Country-Style Pork Ribs (Bone-In, Blade End)
3 lb bone-in country-style pork ribs cut from the blade end of the shoulder, dry rubbed and left uncovered in the fridge 4 hours
fresh 250°F (121°C) 3.5–5 hours 120m 195°F–205°F (probe tender, shoulder-cut fibers separate) VIEW CT-SM-024 Smoked Prime Rib (Bone-In Standing Rib Roast, Reverse Sear)
6–8 lb three-bone bone-in standing rib roast, dry-brined uncovered on a wire rack for 24 hours, coated in coarse cracked black pepper and granulated garlic just before the smoke
refrigerated 225°F (107°C) smoke → 500°F (260°C) reverse sear 3–4 hours smoke + 8–12 min sear No Flip 120°F (pull for reverse sear) → 130°F (medium-rare final after sear) VIEW CT-SM-025 Smoked Brisket Point Burnt Ends
5–6 lb separated brisket point (the fatty deckle half of a full packer), smoked whole to 195°F, then cubed into 1.5-inch squares, tossed in BBQ sauce and 2 tbsp brown sugar, and returned to the smoker in an uncovered aluminium pan
fresh 250°F (121°C) 5–6 hours (4h smoke to 195°F + 1.5h glaze braise to 203°F) No Flip 203°F–205°F (a probe slides through each cube like it is warm butter) VIEW CT-SM-026 Smoked Turkey Legs (Bone-In, Skin-On, Fair-Style)
4 whole bone-in turkey legs (about 1.25 lb each), wet-brined 8 hours in a 6% salt brine (6 g salt per 100 g water) with 2 tbsp pink curing salt (Prague Powder #1) for the theme-park pink ring, then air-dried uncovered on a rack for 2 hours
refrigerated 275°F (135°C) 2.5–3 hours No Flip 175°F–185°F (dark-meat connective tissue fully rendered) VIEW CT-SM-027 Smoked Chicken Drumsticks
8 whole chicken drumsticks (about 4–5 oz each), patted bone-dry and tossed in 1 tsp aluminium-free baking powder per pound plus a paprika-brown-sugar dry rub, arranged with air gaps on a wire rack
fresh 250°F (121°C) smoke → 400°F (204°C) crisp 90 mins (75 min smoke + 15 min high-heat crisp) 45m 175°F–190°F (dark meat rendered, no rubbery pull off the bone) VIEW CT-SM-028 Smoked Meatballs (1.5-inch, 60/40 Beef & Pork Blend)
2 lb 60/40 ground chuck and ground pork blend, gently mixed with 1/2 cup breadcrumbs, 1 egg, and a bloomed spice mix, formed into 1.5-inch balls (~30 count) and set on a wire rack over a foil-lined half-sheet pan
fresh 250°F (121°C) 60–75 mins No Flip 160°F (71°C) center VIEW CT-SM-029 Smoked Queso Dip (Cast-Iron, 2 lb Cheese Base)
2 lb block Velveeta cubed with 12 oz shredded pepper jack, layered in a 10-inch cast-iron skillet over 1 lb browned chorizo (fat drained), 1 can Rotel diced tomatoes with green chiles, and 1/2 cup evaporated milk
fresh 225°F (107°C) 75–90 mins 30m 165°F (74°C) throughout, USDA hot-hold minimum VIEW CT-SM-030 Smoked Mac and Cheese (Cast-Iron, Three-Cheese Béchamel)
1 lb dry elbow macaroni boiled one minute short of the package minimum, tossed in a béchamel of 2 cups whole milk, 6 tbsp butter, 6 tbsp flour, 8 oz sharp cheddar, 4 oz smoked gouda, and 4 oz gruyère; poured into a 12-inch cast-iron skillet and topped with panko
fresh 275°F (135°C) 60–75 mins No Flip 165°F (74°C) centre bubble, USDA casserole safe minimum VIEW CT-SM-031 Smoked Pastrami (from Corned Beef Brisket Flat, Katz's-Style)
4–5 lb corned beef brisket flat, soaked 24 hours in cold water with three water changes to desalinate, patted dry and coated in a 50/50 rub of coarse cracked coriander and coarse black pepper
refrigerated 225°F (107°C) smoke → 200°F (93°C) foil steam-braise 8–10 hours (6h smoke to 165°F stall + 2h wrapped steam braise to 203°F) No Flip 203°F–205°F (probe slides in with zero resistance) VIEW 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 203°F (95°C) probe tender like warm butter VIEW CT-SM-032 Smoked Meatloaf (2.5 lb 80/20 beef + pork blend)
2 lb 80/20 ground beef + 1/2 lb ground pork, mixed with 1 cup panko soaked in 1/2 cup milk, 2 eggs, aromatics; formed into a 4x9-inch loaf on a foil-lined half sheet pan, smoked over hickory or cherry, glazed with ketchup-brown-sugar in the final 15 minutes
refrigerated 250°F (121°C) — smoker temperature 2.5–3 hrs (with 15-min glaze at end) No Flip 160°F at the geometric centre — USDA safe minimum for ground meats VIEW CT-SM-033 Bone-In Skin-On Chicken Thighs (smoker, crispy skin)
8 bone-in skin-on chicken thighs (~3 lbs), dry-brined 12 hrs uncovered, rubbed with paprika-based BBQ rub, smoked over apple or cherry wood at higher smoker temp than typical low-and-slow
refrigerated 275°F (135°C) — high enough to crisp skin, low enough for smoke penetration 75–90 mins No Flip 175°F–185°F at the thigh joint — dark meat forgiveness zone VIEW CT-SM-034 Beef Tri-Tip (Santa Maria style, whole 2.5 lb roast)
2.5 lb whole tri-tip roast, trimmed of silver skin, seasoned with equal-parts salt + pepper + granulated garlic (Santa Maria rub), smoked over oak until 125°F then reverse-seared over direct heat
refrigerated 225°F (107°C) smoke → 500°F+ direct sear 75–90 min smoke + 4–6 min sear No Flip 125°F (pull from smoke) → sear to 130°F → 135°F medium-rare after 10-min rest VIEW CT-SM-035 Whole Chicken (3–4 lb)
4 lb whole chicken, backbone removed (spatchcocked flat), seasoned generously under and over skin with poultry rub, smoked breast-up over pecan wood
fresh 275°F (135°C) 120–150 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-SM-036 Chicken Wings (Party Wings / Flats & Drums)
Party wings (flats & drums), tossed in dry rub, arranged on wire racks inside smoker over pecan pellets
fresh 275°F (135°C) 90–120 mins 60m 175°F–185°F (79°C–85°C) internal VIEW CT-SM-037 Chicken Thighs (Bone-In, Skin-On)
Bone-in, skin-on thighs, trimmed of excess fat flap, dry-brined with kosher salt and rub
fresh 275°F (135°C) 75–90 mins No Flip 175°F–185°F (79°C–85°C) at thigh bone VIEW CT-SM-038 Baby Back Ribs (Pork)
Pork baby back ribs, membrane peeled, dry-rubbed, smoked using 2-2-1 method over applewood
fresh 225°F (107°C) 300–330 mins No Flip 195°F–203°F (91°C–95°C) between bones VIEW CT-SM-039 Pulled Pork (Pork Shoulder / Butt)
8-9 lb bone-in pork Boston butt, fat cap trimmed to 1/4-inch, rubbed with mustard binder and pork rub
fresh 250°F (121°C) 480–600 mins No Flip 200°F–205°F (93°C–96°C) for clean bone pull VIEW CT-SM-040 Pork Chops (1-inch Thick, Bone-In)
1.5-inch thick-cut bone-in pork rib chops, dry brined 2 hours, smoked over pecan wood
fresh 225°F (107°C) 60–75 mins No Flip 135°F (pull from smoke) → sear to 145°F (63°C) medium VIEW CT-SM-041 Chicken Breast (Boneless, Skinless)
8 oz boneless skinless chicken breasts, wet brined in 5% salt-sugar solution for 2 hours, rubbed with oil
fresh 250°F (121°C) 60–75 mins No Flip 160°F (pull) → 165°F (74°C) after 10-min rest VIEW CT-SM-042 Beef Burger Patties (1/3 lb Fresh 80/20)
1/2 lb thick ground chuck patties (80/20), chilled firm before smoking, seasoned with coarse pepper rub
refrigerated 225°F (107°C) 45–60 mins No Flip 160°F (71°C) internal (reverse-seared at 150°F) VIEW CT-SM-043 Salmon Fillets (Fresh Center Cut)
Fresh skin-on salmon fillet, dry-cured in brown sugar and kosher salt for 2 hours, pellicle dried
fresh 225°F (107°C) 45–60 mins No Flip 145°F (63°C) internal (hot smoked) VIEW CT-SM-045 Meatloaf (Classic 2 lb Loaf)
2 lb ground beef & pork loaf, free-form shaped on butcher paper or wire cooling rack, glazed at finish
fresh 250°F (121°C) 120–150 mins No Flip 160°F (71°C) internal VIEW CT-SM-046 Turkey Drumsticks (Grill, Renaissance-Fair Style)
Large turkey drumsticks (1.25-1.5 lb each), wet brined overnight in brown sugar salt cure, rubbed with smoked paprika
fresh 250°F (121°C) 210–240 mins 120m 175°F–180°F (79°C–82°C) at bone joint VIEW CT-SM-047 Chicken Thighs (Boneless, Skinless)
Boneless, skinless chicken thighs seasoned with sweet heat dry rub, smoked over pecan wood
fresh 275°F (135°C) 50–65 mins No Flip 175°F (79°C) internal for shredded or sliced meat VIEW CT-SM-048 Beef Burger Patties (Frozen Raw)
Commercial 1/3 lb frozen beef burger patties, placed directly on smoker grates without thawing
frozen 225°F (107°C) 60–75 mins No Flip 160°F (71°C) internal VIEW CT-SM-049 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch beef and pork meatballs arranged on a wire rack, smoked over cherry wood
fresh 225°F (107°C) 60–75 mins No Flip 160°F (71°C) internal VIEW CT-SM-050 Salmon Fillet (Skin-On, Center Cut)
Whole center-cut skin-on salmon side (2-3 lbs), dry brined in salt and brown sugar, smoked over alder wood
fresh 225°F (107°C) 60–75 mins No Flip 145°F (63°C) internal VIEW CT-SM-051 Cod / Haddock Fillet (Whitefish)
Thick Pacific cod fillet (1.25-inch thick), brined in salt-sugar solution 30 mins, smoked on parchment
fresh 225°F (107°C) 45–60 mins No Flip 145°F (63°C) internal VIEW CT-SM-052 Tilapia Fillet (Baked)
Tilapia fillets (4-5 oz), rubbed with mild spices, smoked on wire rack over fruitwood pellets
fresh 225°F (107°C) 35–45 mins No Flip 145°F (63°C) internal VIEW CT-SM-053 Italian Sausage Links (Oven-Roasted)
Fresh Italian pork sausage links, spaced on smoker grates over hickory smoke
fresh 225°F (107°C) 90–120 mins No Flip 160°F (71°C) internal VIEW CT-SM-054 Hot Dogs (Oven-Roasted)
All-beef frankfurters, scored with shallow crosshatch cuts, smoked over oak or pecan
refrigerated 225°F (107°C) 45–60 mins No Flip 165°F (74°C) piping hot VIEW CT-SM-055 Bratwurst & Italian Sausages (Raw Links)
Raw German bratwurst links, placed straight onto grates over apple or cherry smoke
fresh 225°F (107°C) 90–105 mins No Flip 160°F (71°C) internal VIEW CT-SM-056 Baked Potatoes (Whole Russet)
Medium russet potatoes, scrubbed, pierced, rubbed with oil and coarse salt, placed NAKED on grates
fresh 250°F (121°C) 120–150 mins No Flip 205°F–210°F (96°C–99°C) internal VIEW CT-SM-057 Sweet Potato (Whole Baked)
Whole medium sweet potatoes, pierced with fork, oiled, smoked directly on grates over pecan wood
fresh 250°F (121°C) 120–150 mins 60m 205°F (96°C) internal tender custard VIEW CT-SM-058 Baked Potato (Whole Russet)
Large 10-12 oz russet potatoes, rubbed in bacon fat and sea salt, smoked unfoiled next to brisket
fresh 250°F (121°C) 150–180 mins No Flip 205°F–210°F (96°C–99°C) internal VIEW CT-SM-059 Corn on the Cob (Fresh)
Sweet corn on the cob, husks removed, brushed with butter and BBQ seasoning, placed on upper rack
fresh 250°F (121°C) 60–75 mins 30m — VIEW CT-SM-060 Chicken Tenders (Fresh / Uncooked)
Raw chicken tenderloins, lightly coated in oil and poultry rub, spaced on a jerky wire rack
fresh 250°F (121°C) 45–55 mins No Flip 165°F (74°C) internal VIEW CT-SM-061 Bacon (Thick Cut Slices)
Thick-cut bacon strips arranged across wire racks over drip tray, smoked over hickory wood
refrigerated 250°F (121°C) 75–90 mins No Flip — VIEW CT-SM-062 Pork Tenderloin (Whole, 1.25 lb)
1.25 lb whole pork tenderloin, silver skin removed, rubbed with brown sugar pork rub, applewood smoke
fresh 225°F (107°C) 60–75 mins No Flip 140°F (pull) → 145°F (63°C) medium after 5-min rest VIEW CT-SM-063 Acorn Squash (Halved, Roasted / Smoked)
2 medium acorn squashes halved and seeded with butter and maple syrup in cavity
fresh 250°F (121°C) 90–120 mins No Flip — VIEW CT-SM-064 Ahi Tuna Steak (Seared Rare, Sushi-Grade / Hot Smoked)
2 sushi-grade yellowfin or bigeye tuna steaks (1.5-inch thick, 8 oz each)
fresh 180°F (82°C) 45–60 mins No Flip 125°F (52°C) VIEW CT-SM-065 Baby Back Pork Ribs (Grill, Two-Zone Indirect / Smoked)
2 full racks baby back pork ribs (2.5 to 3 lb each) membrane stripped
fresh 225°F (107°C) 300–330 mins No Flip 195°F (91°C) VIEW CT-SM-066 Roasted Baby Yukon Gold Potatoes (Halved / Smoked)
2 lb baby Yukon Gold potatoes halved and tossed in olive oil, rosemary, and sea salt
fresh 250°F (121°C) 75–90 mins 38m 205°F (96°C) VIEW CT-SM-067 Backyard Beef Burgers (1/3 lb, Direct Heat / Smoked Reverse-Sear)
4 patties (1/3 lb each, 80/20 ground chuck) 3/4-inch thick
fresh 225°F (107°C) 45–55 mins No Flip 160°F (71°C) VIEW CT-SM-068 Bacon (Thick-Cut, Sheet Pan Method / Smoked Slices)
1 lb thick-cut bacon strips laid flat on wire racks over baking sheets
fresh 225°F (107°C) 60–75 mins No Flip 160°F (71°C) VIEW CT-SM-069 Baked Russet Potatoes (Whole / Smoked)
4 large Russet potatoes (10 to 12 oz each) rubbed with olive oil and coarse salt
fresh 250°F (121°C) 120–150 mins No Flip 205°F (96°C) VIEW CT-SM-070 BBQ Baby Back Ribs (One Rack, Cut in Thirds / Smoked)
1 full rack baby back ribs cut into 3 equal sections for compact smoker racks
fresh 225°F (107°C) 300–330 mins No Flip 195°F (91°C) VIEW CT-SM-071 BBQ Chicken Breasts (Two-Zone Heat / Smoked)
4 boneless skinless chicken breasts (approx 8 oz each) brined and rubbed
fresh 225°F (107°C) 60–75 mins No Flip 165°F (74°C) VIEW CT-SM-072 Beef Chuck Roast (Whole, 3–4 lb / Smoked Chuckie)
3.5 to 4 lb well-marbled boneless beef chuck roast with Texas coarse pepper rub
fresh 225°F (107°C) 330–390 mins No Flip 203°F (95°C) VIEW CT-SM-073 Fresh Beef & Pork Meatballs (Baked, 1.5-inch / Smoked)
20 fresh meatballs (1.5-inch diameter, 60/40 beef and pork blend) on wire rack
fresh 225°F (107°C) 60–75 mins No Flip 160°F (71°C) VIEW CT-SM-074 Beer Can Chicken (Whole 4–5 lb, Indirect / Smoked)
4.5 lb whole chicken mounted vertically on a half-full beer can
fresh 250°F (121°C) 150–180 mins No Flip 165°F (74°C) VIEW CT-SM-075 Bone-In Pork Chops (1-Inch Thick, Smoked)
4 thick bone-in pork chops (1.25-inch thick, approx 12 oz each)
fresh 225°F (107°C) 75–90 mins 38m 145°F (63°C) VIEW CT-SM-076 Beef Short Ribs (Bone-In, English Cut / Smoked)
4 English-cut bone-in short ribs (approx 12 to 14 oz each) seasoned with coarse salt and pepper
fresh 225°F (107°C) 330–390 mins No Flip 203°F (95°C) VIEW CT-SM-077 Bone-In Turkey Breast (Half or Whole, 5–7 lb / Smoked)
6 lb bone-in skin-on turkey breast dry-brined with kosher salt
fresh 250°F (121°C) 180–210 mins No Flip 165°F (74°C) VIEW CT-SM-078 Boneless Country-Style Pork Ribs (BBQ Braised / Smoked)
3 lb boneless country-style ribs (thick pork shoulder strips)
fresh 225°F (107°C) 180–210 mins 90m 195°F (91°C) VIEW CT-SM-079 Boneless Pork Chops (Skillet / Smoked)
4 boneless center-cut pork chops (1-inch thick, approx 8 oz each)
fresh 225°F (107°C) 60–75 mins 30m 145°F (63°C) VIEW CT-SM-080 Braised Pork Belly (Skin-On / Smoked Pork Belly Strips)
3 lb whole pork belly slab scored in 1-inch squares across fat cap
fresh 250°F (121°C) 210–240 mins No Flip 200°F (93°C) VIEW CT-SM-081 Red-Wine Braised Bone-in Short Ribs (Smoked English Cut)
3.5 lb bone-in English-cut short ribs seasoned with salt, pepper, and garlic
fresh 225°F (107°C) 330–390 mins No Flip 203°F (95°C) VIEW CT-SM-082 Fresh Bratwurst (Uncooked Pork Sausage / Smoked)
6 to 8 fresh raw bratwurst links spaced 1 inch apart on grates
fresh 225°F (107°C) 60–75 mins 30m 160°F (71°C) VIEW CT-SM-083 Chicken Breast (Fresh, Boneless / Smoked)
4 boneless skinless chicken breasts (7 to 8 oz each) seasoned with poultry rub
fresh 225°F (107°C) 60–75 mins No Flip 165°F (74°C) VIEW CT-SM-084 Bone-In, Skin-On Chicken Thighs (Smoker)
6 to 8 bone-in skin-on chicken thighs trimmed of excess flap fat
fresh 250°F (121°C) 90–105 mins No Flip 175°F (79°C) VIEW CT-SM-085 Chicken Wings (Party Wings – Flats & Drums / Smoked)
2.5 lb fresh chicken party wings (flats and drumettes separated)
fresh 225°F (107°C) 75–90 mins 38m 175°F (79°C) VIEW CT-SM-086 Sweet Corn on the Cob (Husks Removed / Smoked)
4 to 6 ears fresh sweet corn shucked and brushed with seasoned butter
fresh 225°F (107°C) 60–75 mins 30m — VIEW CT-SM-087 Corned Beef Brisket & Cabbage (Smoked Pastrami Style)
4 lb corned beef brisket flat desalted and coated in coarse black pepper and coriander
fresh 250°F (121°C) 6–7 hrs No Flip 203°F (95°C) VIEW CT-SM-088 Bone-In Cowboy Ribeye (2-inch, Reverse Sear / Smoked)
2 lb bone-in cowboy ribeye steak (2-inch thick) heavily salted
fresh 225°F (107°C) 60–75 mins No Flip 130°F (54°C) VIEW CT-SM-089 Filet Mignon (Center-Cut Tenderloin, 2-inch / Smoked)
2 center-cut beef tenderloin steaks (2-inch thick, 8 oz each)
fresh 225°F (107°C) 45–60 mins No Flip 130°F (54°C) VIEW CT-SM-090 Flank Steak (Whole, 1.5–2 lb / Smoked Reverse Sear)
2 lb whole flank steak marinated in lime, soy, and garlic
fresh 225°F (107°C) 45–60 mins No Flip 130°F (54°C) VIEW CT-SM-091 Fresh Bratwurst (Beer-Infused / Smoked)
6 uncooked pork bratwurst links smoked over indirect heat
fresh 225°F (107°C) 60–75 mins 30m 160°F (71°C) VIEW CT-SM-092 Pan-Seared Halibut Fillet (1-inch, Skin-Off / Smoked)
4 wild halibut fillets (1-inch thick, 6 oz each) brushed with herb butter
fresh 225°F (107°C) 45–60 mins No Flip 135°F (57°C) VIEW CT-SM-093 Bone-In Glazed Ham (Spiral-Cut, 8–10 lb / Double-Smoked)
9 lb precooked bone-in spiral ham glazed with brown sugar and bourbon
fresh 250°F (121°C) 120–150 mins No Flip 140°F (60°C) VIEW CT-SM-094 Jumbo Shrimp (Peeled & Deveined / Smoked Skewers)
1.5 lb raw jumbo shrimp (16/20 count) skewered and brushed with garlic butter
fresh 225°F (107°C) 30–45 mins 15m 140°F (60°C) VIEW CT-SM-095 Lamb Loin Chops (1.25-inch, Bone-In / Smoked)
6 bone-in lamb loin chops (1.25-inch thick, approx 5 oz each)
fresh 225°F (107°C) 45–60 mins 22m 135°F (57°C) VIEW CT-SM-096 Bone-in Lamb Rib Chops (1-inch thick / Smoked)
8 single bone-in lamb rib chops (1-inch thick) frenched
fresh 225°F (107°C) 45–55 mins 22m 135°F (57°C) VIEW CT-SM-097 Lamb Shanks (Bone-In / Smoked & Braised)
4 bone-in lamb shanks (approx 1 lb each) seasoned with coarse black pepper rub
fresh 250°F (121°C) 4–5 hrs No Flip 200°F (93°C) VIEW CT-SM-098 Split Cold-Water Lobster Tails (5–7 oz / Smoked)
4 cold-water lobster tails (6 oz each) split down top shell and meat piggybacked
fresh 225°F (107°C) 35–45 mins No Flip 140°F (60°C) VIEW CT-SM-099 Free-Form Meatloaf (2 lb, Shaped on the Pan / Smoked)
2 lb ground beef and pork meatloaf shaped free-form on butcher paper or wire rack
fresh 225°F (107°C) 120–150 mins No Flip 160°F (71°C) VIEW CT-SM-100 Mississippi Pot Roast (Chuck, Pepperoncini, Ranch, Butter / Smoked)
3.5 lb beef chuck roast with pepperoncini, ranch seasoning, and 1 stick butter
fresh 250°F (121°C) 5–6 hrs No Flip 203°F (95°C) VIEW CT-SM-101 NY Strip Steak (Boneless, 1.25-inch / Smoked Reverse Sear)
2 boneless NY strip steaks (1.25-inch thick, 12 oz each) seasoned with SPG rub
fresh 225°F (107°C) 45–60 mins No Flip 130°F (54°C) VIEW CT-SM-102 Grilled Fresh Pineapple Rings (Brown Sugar Cinnamon / Smoked)
8 fresh pineapple rings (1/2-inch thick) dusted with brown sugar and cinnamon
fresh 225°F (107°C) 60–75 mins 30m — VIEW CT-SM-103 Pork Loin Roast (Bone-In, 4–5 lb / Smoked)
4.5 lb center-cut bone-in pork loin roast with fat cap crosshatched
fresh 225°F (107°C) 120–150 mins No Flip 145°F (63°C) VIEW CT-SM-104 Whole Pork Tenderloin (1–1.25 lb / Smoked)
2 whole pork tenderloins (approx 1 to 1.25 lb each) trimmed of silver skin
fresh 225°F (107°C) 60–75 mins 30m 145°F (63°C) VIEW CT-SM-105 Grilled Portobello Mushroom Caps (Smoked)
4 large portobello mushroom caps wiped clean, gills scraped, marinated in balsamic oil
fresh 225°F (107°C) 45–60 mins 22m — VIEW CT-SM-106 Jumbo Shrimp Skewers (16/20 Count, Peeled / Smoked)
1.5 lb raw peeled jumbo shrimp (16/20 count) on wooden skewers soaked in water
fresh 225°F (107°C) 30–40 mins 15m 140°F (60°C) VIEW CT-SM-107 Sirloin Steak Bites (Smoked)
2 lb top sirloin steak cut into 1.25-inch cubes tossed with garlic butter rub
fresh 225°F (107°C) 35–45 mins 18m 135°F (57°C) VIEW CT-SM-108 Spatchcocked Whole Chicken (3.5–4 lb / Smoked)
4 lb whole chicken backbone removed and pressed flat
fresh 250°F (121°C) 120–150 mins No Flip 165°F (74°C) VIEW CT-SM-109 Bone-in Split Chicken Breast (Skin-On / Smoked)
2 large bone-in skin-on split chicken breasts (approx 14 to 16 oz each)
fresh 225°F (107°C) 75–90 mins No Flip 165°F (74°C) VIEW CT-SM-110 Venison Backstrap Medallions (1.5-inch thick / Smoked Reverse Sear)
1.5 lb whole venison backstrap trimmed of silver skin or cut into 1.5-inch medallions
fresh 225°F (107°C) 45–60 mins No Flip 130°F (54°C) VIEW CT-SM-111 Sweet Potatoes (Whole, Medium / Smoked)
4 medium whole sweet potatoes scrubbed and rubbed with olive oil and coarse salt
fresh 250°F (121°C) 120–150 mins No Flip 205°F (96°C) VIEW CT-SM-112 Tri-Tip Roast (Whole, Reverse Sear / Smoked)
2.5 lb whole beef tri-tip roast seasoned with Santa Maria garlic pepper rub
fresh 225°F (107°C) 75–90 mins No Flip 130°F (54°C) VIEW