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Smoking Charts for Water Grilling

Water smoking charts for any type of meat you want to grill:

Your barbecue grill can also be used as a smoker by using a smoke box and aromatic wood chips. There are two approaches to take, depending on what you are grilling. One is to mix equal parts dry and wet chips, soaked in water or wine for at least 20 minutes, together. This works best for chicken, ribs, roasts or anything that will be cooking for more than 20 minutes. The dry chips get things going right away, while the wet ones give you the legs to go the distance, adding more moisturized smoke during the longer cooking times. For grilling steaks, fish or anything that will be on the grill a relatively short amount of time, use dry chips only in the smoke box. This will maximize the smoke flavor acquired by the food during the short amount of time it is on the grill.

A pan of water placed on the grill during long periods of smoke cooking will not only help keep the food moist, but will help maintain lower cooking temperatures as well.

When smoking, low temperatures (between 200 and 250F) and longer cooking times will result in more intense smoke flavor and also more tender meats. Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature. Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference. The following guide will help you make your own decision as to what may suit your own taste.

Charcoal Water Smoking:

Meat Quantity Charcoal
(amount)
Hot Water
(Quarts)
Wood
Sticks
(Qty.)
Cooking
Time
(Hrs.)
Meet
Thermometer,
Internal
Thermometer,
or Test for
Doneness
Beef
(also venison)
rump roast
4-5 lbs. 7-8 lbs. 3-4 2-3 3-4 140F Rare
160F Medium
170F Well
Well done may require longer cooking times
Pot Roast
(arm, chuck, blade, top & bottom round)
3-4 lbs. 5-7 lbs. 3 2 21/2-31/2
Short Ribs  3-4 lbs.
4-6 lbs.
5-7 lbs.
7-8 lbs.
3
4
2
3
11/2-21/2
3-4
Brisket 3-4 lbs.
5-7 lbs.
7-8 lbs,
8-10 lbs.
4
5-6
2
3
3-41/2 hrs.
4-61/2 hrs.
170 F Well Done
PORK
 Loin Roast, 
bone - in
3-4 lbs.
5-7 lbs.
8 lbs.
15 lbs.
4
6
2
3
31/2-41/2
5-7
170 F Well Done
Loin Roast, boneless 3-5 lbs. 10 lbs. 4-5 3 31/2-51/2
Spareribs 4-6 lbs.
7-10 lbs.
8-10 lbs.
10 lbs.
4
5-6
3
3
21/2-31/2
31/2-5
Well Done
Meat pulls
away from the bone
Country Style back ribs 4-6 lbs. 7-10 lbs. 5 3 4-5
Pork chops 1-inch thick 6-10 chops 5-7 lbs. 3-4 3 2-3
HAMS
Fully cooked
5-7 lbs. 7-8 lbs. 4 3-4 21/2-31/2 140 F Well Done
Pre-cooked 8-10 lbs. 10 lbs. 5 3 4-6 160 - 170 F Well Done
Fresh 16-18 lbs. 15 lbs. 6-7 5 6-8 185 F Well Done
POULTRY
Chickens
(2 whole)
(4 whole)
2-3 lbs. ea.
2-3 lbs. ea.
5-7 lbs.
8-10 lbs.
3-4
4
2
3
21/2-31/2
3-4
180 F - Leg moves easily in joint
Hen 5 lbs. 7 lbs. 3 2 3-31/2
Turkey 8-10 lbs.
11-13 lbs.
14-16 lbs.
10 lbs.
12 lbs.
15 lbs.
5
6
8
3
3
4
4-6
6-71/2
6-8
185 F 
Leg moves easily in joint
Leg of Lamb 5-7 lbs. 8 lbs. 4-5 3 31/2-5 140 F Rare
160 F Medium
170 F Well done
Veal Rump Roast 3-5 lbs. 5-7 lbs. 4 2 11/2-31/2
FISH & SEAFOOD
Whole fish
4-6 lbs. 7 lbs. 4 2-3 2-3 Flesh white, flakes when forked
Fillets Full grid 5 lbs. 3 1-2 11/2-21/2
Whole Salmon 6-7 lbs. 10 lbs. 5-6 3 4-61/2
Shrimp, crab legs, lobster, clams Full Grid 5 lbs. 3 1-2 1-2 Shrimp pink shells open
Wild Game cornish hens 4 hens 5-7 lbs. 3 2 2-3 Leg moves easily in joint
Small game birds (quail, dove, squab, etc.) 12-16 birds 7-10 lbs. 4 2-3 2-4
Large game birds (pheasant, duck, goose, etc.) 5-7 lbs. 8-10 lbs. 4-5 2-3 4-5 180 - 185 F
Well Done

Allow additional cooking time when outside temperature is colder than 60 F and reduce cooking time when above 80 F. Allow cooking time for attitudes above 3500 feet.
( NOTE ): Add hot tap water as needed.

Gas Water Smoking:

Meat Quantity Hot 
Water
(Quarts)
Wood
Sticks
(Qty)
Cooking 
Time
(Hrs.)
Meat Thermometer,
Internal Temperature or Test for Doneness
Beef
(also venison)
rump roast
4-5 lbs. 4 2-3 31/2-5 140 F Rare
160 F Medium
170 F Well Done
Well Done may require longer cooking times
Pot Roast
(arm, chuck, blade, top & bottom round)
3-4lbs. 3 2 2-3
Short Ribs 3-4 lbs.
4-6 lbs.
3
4
2
3
11/2-21/2
21/2-31/2
Brisket 3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
41/2-61\2
170 F Well Done
PORK
 Loin Roast, 
bone - in
3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
4-6
170 F Well Done
Loin Roast, boneless 3-5 lbs. 4* 3 3-5
Spareribs 4-6 lbs.
7-10 lbs.
4
4*
3
3
21/2-31/2
31/2-5
Well Done Meat pulls away from the bone
Country Style back ribs 4-6 lbs. 4 3 3-4
Pork chops 1-inch thick 6-10 chops 3 2-3 2-3
HAMS
Fully cooked
5-7 lbs. 4 3-4 2-3 140 F Well Done 
Pre-cooked 8-10 lbs. 4* 3-4 4-6 160 F-170 F 
Well Done
Fresh 16-18 lbs. 4* 5 51/2-71/2 185 F Well Done
POULTRY
Chickens
(2 whole)
(4 whole)
2-3 lbs. ea.
2-3 lbs. ea.
3-4
4
2
3
2-3
21/2-31/2
180
Leg Move easily in joint
Hen 5 lbs. 3 2 21/2-3
Turkey 8-10  lbs.
11-13 lbs.
14-16 lbs.
4*
4*
4*
3
3
4
4-6
5-7
6-8
185 F
Leg moves easily in joint
Leg of Lamb 5-7 lbs. 4* 3 3-5 140 F Rare,
160 F Medium
170 F Well Done
Veal Rump Roast 3-5 lbs. 4 2 11/2-31/2
FISH & SEAFOOD
Whole fish
4-6 lbs. 4 2-3 2-3 Flesh White, flakes with fork
Fillets Full Grid 3 1-2 11/2-21/2
Whole Salmon 6-7 lbs. 4* 3 4-61/2
Shrimp, crab legs, lobster, clams Full Grid 3 1-2 1-2 Shrimp pink shell open
Wild Game cornish hens 4 hens 3 2 2-3 Leg moves easily in joint
Small game birds (quail, dove, squab, etc.) 12-16 birds 4 2-3 2-4
Large game birds (pheasant, duck, goose, etc.) 5-7 4* 2-3 31/2-5 180 F-185 F
Well Done

Allow additional cooking time when outside temperature is colder than 60 F and reduce cooking time when above 80F. Allow additional cooking time for altitudes above 3500 feet. 
( NOTE ): Add hot tap water after about 4 hours or when needed.

Electric Water Smoking:

Meat Quantity Hot 
Water
(Quarts)
Wood 
Sticks
(Qty.)
Cooking
Time
(Hrs.)
Meat Thermometer, 
Internal Temperature or Test for Doneness
Beef
(also venison)
rump roast
4-5 lbs. 3 2-3 21/2-31/2 140 F Rare
160 F Medium
170 F Well Done
Well Done may require longer cooking times
Pot Roast
(arm, chuck, blade, top & bottom round)
3-4lbs. 3 2 2-3
Short Ribs 3-4 lbs.
4-6 lbs.
3
4
2
3
11/2-21/2
21/2-31/2
Brisket 3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
4-6
170 F Well Done
PORK
 Loin Roast, 
bone - in
3-4 lbs.
5-7 lbs.
4
4*
2
3
3-4
4-6
170 F Well Done
Loin Roast, boneless 3-5 lbs. 4* 3 3-5
Spareribs 4-6 lbs.
7-10 lbs.
4
4*
3
3
21/2-31/2
31/2-5
Well Done Meat pulls away from the bone
Country Style back ribs 4-6 lbs. 4 3 3-4
Pork chops 1-inch thick 6-10 chops 3-4 2-3 2-3
HAMS
Fully cooked
5-7 lbs. 3-4 3-4 2-3 140 F Well Done 
Pre-cooked 8-10 lbs. 4* 3-4 4-6 160 F-170 F 
Well Done
Fresh 16-18 lbs. 4* 5 51/2-71/2 185 F Well Done
POULTRY
Chickens
(2 whole)
(4 whole)
2-3 lbs. ea.
2-3 lbs. ea.
3-4
4
2
3
2-3
21/2-31/2
180
Leg Move easily in joint
Hen 5 lbs. 3-4 2 21/2-3
Turkey 8-10  lbs.
11-13 lbs.
14-16 lbs.
4*
4*
4*
3
3
4
4-6
5-7
6-8
185 F
Leg moves easily in joint
Leg of Lamb 5-7 lbs. 4* 3 3-5 140 F Rare,
160 F Medium
170 F Well Done
Veal Rump Roast 3-5 lbs. 4 2 11/2-31/2
FISH & SEAFOOD
Whole fish
4-6 lbs. 4 2-3 2-3 Flesh White, flakes with fork
Fillets Full Grid 3 1-2 11/2-21/2
Whole Salmon 6-7 lbs. 4* 3 4-61/2
Shrimp, crab legs, lobster, clams Full Grid 3 1-2 1-2 Shrimp pink shell open
Wild Game cornish hens 4 hens 3 2 2-3 Leg moves easily in joint
Small game birds (quail, dove, squab, etc.) 12-16 birds 4 2-3 2-4
Large game birds (pheasant, duck, goose, etc.) 5-7 4* 2-3 31/2-5 180 F-185 F
Well Done

Allow additional cooking time when outside temperature is below 60 F and reduce cooking time when above 80 F. Allow additional cooking time for attitudes above 3500 feet.
( NOTE ): Add hot water after 4 hours or as needed.