frequently asked questions (FAQ)

Q: How long do you smoke a Brisket, Pork Shoulder, Ribs, Chicken, etc.?

A: It depends on the meat.

Brisket  - 1.2 hours per 1 pound of meat (10 pound brisket can take approx. 12 hours)

Pork Shoulder - 1.2 hours per 1 pound of meat (10 pound brisket can take approx. 12 hours)

Ribs - Approx 6 hours at 235*

Chicken - smoke temp 235* smoke until food internal temp is at 165*

Q: What temperature do you smoke at?

A:This depends on the cut of meat. To get the best smoke, smoke between 225* - 250*. If you are cooking in the 350* range, you are basically baking. Anything above 400* is considered grilling.

Q: What should the temperature of the meat be when done?

A: This depends on the cut of meat. Pulled Pork, Brisket internal temperature 205*. Chicken and Pork need an internal temperature of 165.

Q: Can you grill on the Green Mountain Smoker?

A: Yes! Actually you can Smoke, Grill, Sear, Roast, Slow Braise, Bake - did we mention you can grill a pizza?

Q: How many pellets does it burn? 

A: About a 1 pound per hour when smoking. More when grilling at higher temperatures.

Q: How long does it take to get the smoker/grill started? 

A: About 15 minutes.