Reference & Techniques

Safe at 71°C but cooked to 93–98°C to fully break down collagen for pullable pork. Large variability around the stall — always cook to temp, not the clock. In the oven, covering with foil from the start reduces stall and keeps bark softer.

Time is more about thickness than weight — use the bend test or toothpick probe rather than temperature alone. On the smoker, wrapping in foil (3-2-1 style) speeds the cook and adds tenderness. In the oven, foiling after 1.5–2 hrs then finishing uncovered with sauce gives great results.

High fat content makes it forgiving. For sliceable belly, pull around 80–85°C; for very tender/burnt-end style, go to 90–95°C. Crispy skin needs a high-heat finish — blast under a hot grill or increase oven to 220°C for the last 15 mins.

Leaner than shoulder — don't undercook or it shreds dry. Injection or brine beforehand helps retain moisture. Treat similarly to pork shoulder but watch for dryness. In the oven, keep covered with liquid in the pan for a braise-roast effect.

Smoke until the casing is deeply coloured and snaps when you bite. An internal temperature of 74°C ensures it's fully cooked and the fat has rendered nicely without bursting the casing.

Cook to feel — the probe should slide in like soft butter, not just temperature alone. Huge variation in cook time; a 6kg brisket can take 10–14 hrs. Keep the rest long (at least 60–90 min) in a warm environment to stabilise juices. In the oven, cook tightly covered for most of the time.

Very forgiving — aim for a 'jiggly' texture. Bone and fat content slow the cook; allow extra time. In the oven, brown at high heat first then braise-roast covered until probe-tender.

Great brisket alternative with more intramuscular fat than many roasts. For pulled beef, treat almost identically to a small brisket. In the oven (pot-roast style), liquid in the pan accelerates breakdown of connective tissue.

Traditionally cooked as a roast to medium (54–60°C). Note: 57°C is below the official safe guideline of 63°C for whole cuts — always rest for at least 3 minutes after pulling. For shreddable pulled-beef style, cook to 90–95°C like chuck roast.

Measure temperature in the thickest part of the breast (not touching bone). Dark meat (thigh) is done at 80–85°C and tastes better there — if your thigh probe reads 80°C+ when breast hits 74°C, you're good. Skin can be rubbery at low smoker temps — finish at 220°C for 10 mins or under a hot grill to crisp.

Dark meat tastes best above 80°C where connective tissue softens — still very moist because of fat content. Time estimate is for a typical batch; adjust slightly for very large thighs. In the oven, higher heat (190–200°C) for 25–30 min is a common alternative to get crispier skin.

Higher internal temp renders collagen and fat for better texture and bite. Skin needs a finishing blast at high heat or a hot grill to crisp — increase to 220°C for the last 10 mins in the oven, or grill briefly after smoking.

Treat similarly to pork shoulder. Lamb is usually pulled at the lower end of the range (88–92°C) to retain some structure rather than going completely mushy. In the oven, cover with liquid in the pan for fall-apart shoulder — finish uncovered to develop a crust.

Many prefer lamb medium to medium-rare (54–60°C). Note: 57°C is below the official 63°C guideline for whole cuts — rest for at least 3 minutes after pulling. For pulled-style leg, cook to 88–95°C like shoulder. The smoker adds a beautiful crust to a leg at these temperatures.

Smaller than pork ribs — time is more thickness-dependent than weight. Cook until nicely tender but not mushy. In the oven, a higher-heat finish (200°C for 15 mins) crisps the fat cap nicely. Optional foil wrap halfway through speeds the cook.

Dry-brine for 1–2 hrs before smoking for better texture and smoke uptake. Hot-smoked salmon is fully cooked. At 63°C it's firmer; pull at 60°C if you prefer a silkier, just-done texture (label this chef-style in your notes). Avoid cold-smoking at home without proper curing and parasite-control freezing.

Gut and rinse thoroughly. Stuff the cavity with lemon slices and fresh herbs; lightly oil the skin to prevent sticking. Cook until flesh is opaque and flakes cleanly from the bone. Probe in the thickest part behind the head.

Oily fish — ideal for smoking and tolerates slightly higher finish temps without drying out. Brine for 2–4 hrs before smoking to firm the flesh and balance salt. The skin crisps nicely at the higher end of the temp range.

Dense and meaty — overcooking makes it chalky and dry. Rely on your probe and flaking texture, not just time. Buy from a reputable source and be aware of mercury considerations with regular consumption.

⚠️ Chef-style tuna is often served at 52–55°C (pink centre) which is below the 63°C USDA safety guideline. This calculator targets the fully-safe 63°C. If you prefer a rarer result, reduce cook time slightly and use a probe — but understand that's below official guidance. Brine first as smoking tends to dry tuna quickly.

Scale, gut, and slash the thickest parts of the flesh. Oil and season the skin well. Probe in the thickest part behind the head — flesh should be opaque and flake easily. For larger fish (1.5 kg+), add 20–30 minutes.

If in husk, soak in water for 30 min before smoking for steam effect. If shucked, butter generously and wrap in foil to prevent drying, then unwrap for the last 20 min to pick up smoke colour and char.

Oil lightly before smoking. Once done, place in a sealed bowl or bag for 10 min — the steam makes the skin slip off easily. Brilliant for smoked roasted pepper salads, sauces, and dips.

Prick the skin all over with a fork to prevent bursting. Cook until collapsing and silky inside — perfect for smoked baba ganoush. Larger eggplants may need up to 2.5 hrs. Optional: wrap in foil for the last 30 min for extra steaming.

Halve lengthways and brush with oil. Place cut-side up for the first half, then flip. Pull when tender but still holding shape — overcooked zucchini turns to mush quickly. Great as a side or sliced into a smoked veggie salad.

Place gill-side up to hold the natural juices — they become a flavourful pool as the mushroom cooks. Marinate or season generously before smoking. Overcooking turns them dry and leathery, so pull as soon as fully tender.

Trim the top ½cm off the bulb to expose the cloves, drizzle with olive oil, and optionally wrap loosely in foil to prevent drying. The finished bulb squeezes out as rich, sweet smoked garlic paste — incredible stirred into butter, spread on bread, or mixed into sauces.

Oil and season all over. Smoke until browned and caramelised, then cover with a foil tent or lid if the outer florets are done but the core is still firm. Probe the very centre — it's the last part to cook. Makes a stunning whole-head centrepiece.

Leave a short stem on and don't trim the root — this prevents bleeding during cooking. Oil and salt the outside. Large beets (200g+) may need 3–3.5 hrs. The skin slips off easily when rubbed after cooling slightly. Wear gloves — the juice stains everything.

Use topside or silverside sliced 3–6 mm thick, against the grain for tender jerky or with the grain for chewier. Marinate in a salt-forward mix (soy, salt, sugar, vinegar/citrus) for 8–24 hrs. Fat goes rancid during drying — trim all visible fat. Times vary widely with thickness and humidity; use doneness cues, not time alone.

Very lean game meat — ideal for jerky but prone to drying out. A small amount of oil in the marinade helps. Consider adding curing salt (nitrite) for safety with game meat, which can carry additional pathogens. Refrigerate finished jerky — don't rely on room-temp shelf stability at home.

Use breast or thigh, sliced 3–5 mm thin — thinner slices are critical for safe drying. Use a strongly acidic, salty marinade (soy, vinegar, citrus) to inhibit bacterial growth. A post-drying oven blast at 135°C for 10 min is a recommended extra safety step. Always refrigerate finished chicken jerky.

Higher risk than meat jerky — freeze fish at −20°C for ≥7 days before drying to control parasites. Use a salt brine or cure; sugar and smoke help preservation. Fatty fish goes rancid faster than lean — always store in the fridge or freezer, never at room temperature. Skin-off fillets dry more evenly.

Use lean cuts (loin or leg) and trim all visible fat — pork fat goes rancid quickly during drying. Many guidelines recommend a post-drying oven kill step at 135°C for 10 min in addition to the pre-heat. Consider curing salt for colour, flavour, and added safety. Refrigerate finished jerky.

Cook until medium rare or medium for best results.

Ensure breast reaches 74C.