BRADLEY SMOKER | "Taste the Great Outdoors"

Found a chart on the web thought it might be handy

http://www.interiorhobbies.com/mmIH/Images/smoker/smoking chart.pdf (http://www.interiorhobbies.com/mmIH/Images/smoker/smoking%20chart.pdf)

Mike

Thanks Mike.

I saved it as a pdf file on my desktop.

Wonder why they said meatloaf so high of a temp?

I agree with CRG on the meatloaf.  The problem is that there isn't enough info.  If the meatloaf was beef, I'd go more around 145-150.  If mixed with pork, then the higher temp is justified.

Just take it as a rough guide.  Hey, where are the chicken wings?

Wings, Just stack those babys in the Big Easy and wait for little black spots of wonderfullness to appear. they might read 200 with a thermapen, but are dee-lish!!

Saved that one too.

 
Mike,
 
Thanks for the chart............too bad it doesn't have a time and temp for George the Mosquito.  He still freaks me out when he stares at me!!!
 
Ray
 
 

Nice and handy chart to use.

It seems he is following the guideline by the USDA for the meatloaf. The USDA recommends to take ground beef to 160°F. If it is in reference to the cooking temperature, that is alright for meatloaf. You don't have to cook it low and slow. Just low enough, but above 225°F so that it is in the smoker long enough to apply the amount of smoke you want to us.

I think his finished temperatures for chicken and whole turkey is too high.

Thanks Mike, I'll file that away for future reference.