Welcome to Boo's BBQ Diary!

  • Click on Food to review details about what to smoke.
  • Click in Wood to review wood flavors and best uses.
  • Click on Cook to begin a new cooking session.

Food

Name Smoker Temp Cook Time* Wrap Time Target Temp
Baby Back Ribs 230° 5 hrs 2hrs 168°
Brisket (pulled) 225° 1.5 hrs/lb 2hrs 195°
Brisket (sliced) 225° 1.5 hrs/lb 2hrs 180°
Burgers 225° 1 hrs ---- 165°
Chicken Quarters 250° 3 hrs ---- 167°
Chicken Thighs 250° 1.5 hrs ---- 167°
Chicken Wings 250° 2.5 hrs ---- 160°
Duck 225° 0.5 hrs/lb ---- 165°
Meatloaf 250° 3 hrs 1hrs 160°
Pork Butt (pulled) 225° 1.5 hrs/lb 2hrs 195°
Pork Butt (sliced) 225° 1.5 hrs/lb 2hrs 175°
Smoked Corn 225° 1.5 hrs ---- ----
Smoked Potatoes 225° 2 hrs ---- ----
Spare Ribs 230° 6 hrs 2hrs 172°
Turkey Leg 250° 4 hrs ---- 165°
Whole Chicken 250° 4 hrs ---- 167°
Whole Turkey 250° 0.5 hrs/lb ---- 170°
* - cook time is total time on the smoker, from start to finish including time wrapped. Does not include resting time.

Wood

Wood name, if flavor is Mild, Medium, or Strong, flavor description, and recommended uses for each type of wood.

Alder Sweet And Musky Smoke

Recommended: Chicken, Turkey
Highly Recommended: Fish

Almond Nutty And Sweet Flavor, Little Ash

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish, Veggies

Apple Sweet, Fruity Taste

Recommended: Beef, Turkey, Veggies
Highly Recommended: Pork, Ribs, Chicken

Apricot Hint Of Sweetness And Fruitiness

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish, Veggies

Cherry Failry Sweet And Fruity

Recommended: Beef, Turkey, Fish
Highly Recommended: Pork, Ribs, Chicken

Chestnut Slightly Sweet And Nutty Smoke Flavor

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish

Hickory Sweet To Strong With Heavy Bacon Flavor

Recommended: Chicken, Turkey, Fish, Cheese
Highly Recommended: Pork, Ribs, Beef

J. Daniel's Made From Jack Daniel's Barrels. Strong

Recommended: Ribs, Beef, Chicken, Turkey, Fish
Highly Recommended: Pork

Lemon Tangy, Citrus Smoke With Hint Of Fruitiness

Recommended: Pork, Ribs, Beef, Chicken, Turkey

Maple Somewhat Sweet Subtle Flavor

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish, Veggies

Mesquite Earthy Smoke Flavor

Recommended: Pork, Ribs, Chicken, Turkey, Fish, Cheese
Highly Recommended: Beef

Mulberry Sweet, Tangy, Blackberry-Like Flavor

Recommended: Pork, Ribs, Beef, Chicken, Turkey

Nectarine Mild And Sweet Smoke

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish

Oak Traditional Smoke Flavor

Recommended: Pork, Ribs, Chicken, Turkey, Fish
Highly Recommended: Beef

Orange Tangy, Citrus Smoke With Hint Of Fruitiness

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish

Peach Slightly Sweet And Woodsy Flavor

Recommended: Beef, Turkey, Fish
Highly Recommended: Pork, Ribs, Chicken

Pear Earthy Flavor With A Hint Of Fruitiness

Recommended: Pork, Ribs, Chicken, Turkey

Pecan Sweet And Mild, Similar To Hickory

Recommended: Fish
Highly Recommended: Pork, Ribs, Beef, Chicken, Turkey

Plumb Mild And Sweet Smoke

Recommended: Pork, Ribs, Beef, Chicken, Turkey, Fish

Walnut Bitter, Commonly Mixed With Other Woods

Recommended: Pork, Ribs, Beef
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Event Time Smoker
Temp		 Meat
Temp		 Weather
Tips and Tricks
  • To make your own hot box for transporting, use a regular cooler.
    1. Fill with at least 1 gallon boiling water (more depending on size of cooler, use best judgement)
    2. Close lid, and let sit several minutes
    3. Empty cooler and dry out. Keep lid closed to retain heat.
    Cooler is now ready to keep your food hot for a few hours (depending on cooler, amount of food, and desired serving temperature)
  • To rest, place in a foil pan, cover with foil, wrap in a towel, and place in cooler for required time.
  • Always temp in thickest part of cook, and/or close to any bones if applicable
  • Keep notes of what you like (rubs, marinades, woods used, etc)
  • When trimming, do not remove all fat. But trim fat down so it will all render during cooking, and remove tougher parts that won't render
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