{"id":2095,"date":"2023-04-12T22:57:38","date_gmt":"2023-04-12T22:57:38","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=2095"},"modified":"2023-04-12T22:57:38","modified_gmt":"2023-04-12T22:57:38","slug":"hark-smoker-temperatures","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/hark-smoker-temperatures\/","title":{"rendered":"Hark Smoker Temperatures"},"content":{"rendered":"

\"\"<\/p>\n

SMOKING GUIDE TEMPERATURES:<\/strong><\/p>\n

Rough guide of smoking cooking temperatures with the vents fully open:<\/p>\n

LOW: 90\u00b0C (194\u00b0F)<\/strong><\/p>\n

Slow smoking for delicate foods: sausage, small goods, fish, vegetables, nuts etc.<\/p>\n

Ideal for food warming.<\/p>\n

MED: 135\u00b0C (275\u00b0F)<\/strong><\/p>\n

BEST TEMPERATURE FOR SAUSAGES:<\/strong><\/p>\n

The best temperature for sausages is (107\u2103 – 115\u2103) (225\u2109 – 240\u2109 )<\/strong><\/p>\n

Smoke cooking for US style BBQ, ribs, chicken etc. Also good for baking.<\/p>\n

HIGH: 180\u00b0C (356\u00b0F)<\/strong><\/p>\n

Smoke roasting, roast cooking, baking and general oven cooking.<\/p>\n

 <\/p>\n

COOKING TEMPERATURE ZONES<\/strong><\/p>\n

Unlike an oven, it is often difficult to aim for an exact temperature when smoking outside with a<\/p>\n

gas smoker. As such, it is more effective if we aim to achieve temperatures at a certain cooking zone<\/p>\n

ie LOW, MEDIUM and HIGH.<\/p>\n

LOW ZONE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 105\u00b0C – 135\u00b0C.<\/strong><\/p>\n

MED ZONE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 135\u00b0C – 160\u00b0C.<\/strong><\/p>\n

HIGH ZONE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 160\u00b0C – 180\u00b0C.<\/p>\n

<\/strong><\/p>\n

When focusing on cooking zones, we can aim to smoke foods within a healthy range of<\/p>\n

temperatures, rather than a set temperature that may be difficult to achieve or hold on that given<\/p>\n

day. You will note that many of the recipes included at the end of this Cooking Guide, refer to a<\/p>\n

Temperature Zone, rather than an exact temperature for this very reason.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

PORK: <\/strong>Can be cooked to 63\u00b0C Medium Rare.
\nYou MUST let the meat stand for 3 minutes prior to carving or serving, to complete the cooking process.<\/span><\/strong><\/p>\n

SMOKING TEMPERATURES FOR SAUSAGES<\/h3>\n

Safe to eat when they reach the following internal temperatures.
\nBring the smoker up to a temperature of 120\u2103.
\n<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
MEAT<\/strong><\/td>\nTEMPERATURE<\/strong><\/td>\n\u00a0<\/td>\n<\/tr>\n
Chicken<\/td>\n74\u2103<\/strong><\/td>\n165\u00b0F<\/strong><\/td>\n<\/tr>\n
Turkey<\/td>\n74\u2103<\/strong><\/td>\n165\u00b0F<\/strong><\/td>\n<\/tr>\n
Beef<\/td>\n71\u2103<\/strong><\/td>\n160\u00b0F<\/strong><\/td>\n<\/tr>\n
Pork<\/td>\n71\u2103<\/strong><\/td>\n160\u00b0F.<\/strong><\/td>\n<\/tr>\n
Veal<\/td>\n71\u2103<\/strong><\/td>\n160\u00b0F.<\/strong><\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

COOKING STORE BOUGHT SNAGS<\/strong><\/h3>\n
\n

Directions<\/strong><\/p>\n

\n

1 Place the fresh sausage, side by side on smoker racks, making sure they are not touching each other.
\n2 Start up the smoker, using wood bisquettes of choice (hickory works very well!). Bring the smoker up to a temperature of 120\u2103.
\n3 Place the sausages in the smoker and cook until the internal temperature reaches 72\u2103, the time can vary based on the thickness and size of the sausages.
\n4 Usually, it can take from 2 1\/2 to 4 hours<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

SMOKING GUIDE TEMPERATURES: Rough guide of smoking cooking temperatures with the vents fully open: LOW: 90\u00b0C (194\u00b0F) Slow smoking for delicate foods: sausage, small goods,…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[87],"class_list":["post-2095","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/2095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=2095"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/2095\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=2095"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=2095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}