BBQ Temps - Mac's BBQ Ltd

Cooking Times and Temperatures

Below is a basic guide to cooking times on the ProQ™ range of water smokers, please note that these times are approximate, running the smoker at between 220°F - 250°F and that the only safe way to check if your food is cooked is by testing the internal temperature of the food using a probe thermometer.

Type of Food	Cut of Meat	Approx Cooking Time	Internal Food Temperature
BEEF
Sirloin	Roast	3 - 4 Hours	Rare 50°C (125°F )Med 60°C (145°F)Well70°C (160°F)
Brisket	Roast	6 -18 Hours	85°C (190°F)
Ribeye	Steak	5 - 15 Minutes	Rare 50°C (125°F )Med 60°C (145°F) Well 70°C (160°F)
POULTRY
Chicken	Whole	3½ - 4 Hrs	75°C (165°F)
Chicken	Breast	25-35 minutes	75°C (165°F)
Chicken	Thigh	25-35 minutes	75°C (165°F)
Turkey	Whole	6 – 8 Hrs	75°C (165°F)
PORK
Shoulder	Whole	12+ Hours	85°C (190°F) - 90 °C (205°F)
Loin	Roast	4 -5 Hours	65°C (150°F)
Ribs	Rack	5 -6 Hours	Cook until meat comes away from the bone easily.
FISH
Salmon	Whole	2 -3 Hours	Cook until flesh flakes easily.
Salmon	Fillet	30 - 40 minutes	Cook until flesh flakes easily.
Prawns	Whole	10 -15 minutes	Cook until bright pink.

View/ download the USDA guide on Barbecue and food safety HERE (PDF format - Opens in a new window)

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