Ultimate Temperature Guide for Smoking Meat on the BraaiCraft’s Bunker Smoker

General Tips:

Always preheat your smoker to the desired temperature before adding your meat.
Use a reliable meat thermometer to ensure accurate internal temperature readings.

Maintain a steady supply of quality wood chips or chunks for consistent smoke flavour.
Consider the “low and slow” approach for the most tender and flavorful results.

Chicken:

• Whole Chicken: 225°F (107°C) to 250°F (121°C)
• Chicken Thighs/Legs: 250°F (121°C) to 275°F (135°C)
• Chicken Breasts: 225°F (107°C) to 250°F (121°C)

Mutton (Lamb):

• Lamb Shoulder: 225°F (107°C) to 250°F (121°C)
• Lamb Ribs: 250°F (121°C) to 275°F (135°C)

Pork:

• Pork Shoulder (Pulled Pork): 225°F (107°C) to 250°F (121°C)
• Pork Ribs: 225°F (107°C) to 250°F (121°C)
• Pork Tenderloin: 250°F (121°C) to 275°F (135°C)

Fish:

• Salmon Fillet: 200°F (93°C) to 225°F (107°C)
• White Fish (e.g., Cod, Haddock): 200°F (93°C) to 225°F (107°C)

Veggies:

• Portobello Mushrooms: 225°F (107°C) to 250°F (121°C)
• Bell Peppers: 225°F (107°C) to 250°F (121°C)
• Zucchini/Squash: 225°F (107°C) to 250°F (121°C)
  Pro Tips:

Before smoking, Consider bringing your chicken, mutton, and pork to enhance flavour and moisture.

Use fruitwood (apple, cherry) for a mild, fruity smoke flavour; hickory for a more robust, traditional flavour; and mesquite for a bold, robust flavour.

The optimal meat temperature for chicken is 165°F (73.8°C), mutton is 145°F (62.8°C), pork is 195°F (90.5°C), and fish is 145°F (62.8°C).

Smoking meat on the BraaiCraft Bunker smoker is a delightful experience that rewards patience and precision. With this temperature guide, you’re equipped to smoke a wide array of meats and veggies to perfection. Remember, each cut has its unique requirements, so adjust your temperatures accordingly. Elevate your grilling game, and let the aromatic smoke of the ‘Bunker’ smoker turn your backyard gatherings into unforgettable feasts. Happy smoking!