ept1

June 15, 2019

MeatSmokingCalculator 1 - Easy Passthrough

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Instruction Set
Most importantly, select how you'd like to have your instructions displayed?
Cooking Method
Traditional Slow & Low - or - Hot and Fast
Select Meat
We're working on Hot and Fast!
Pulled and Sliced Pork, Tri-Tip, and Rib Roasts are up and working!

Please share your feedback as we dial things in!

WARNING: The hotter the temp, the easier it is to screw things up. You may also be running your cooker/smoker closer to the limits of your sugar and seasoning's burn temps.

You'll really want to monitor your cooker/smoker and meat temps, especially near the end time of your cook.

Keep checking back. It'll be available soon... For now, cooking times all calculations are based on Slow and Low Cooking...
What would you like us to add?
Doneness (Rare to Well)
How would you like your meat prepared?
Pounds
Please enter a number from 0 to 30.
Ounces
Please enter a number from 0 to 15.99.
Total Ounces
Total Weight in Lbs
Cooking Temp
Cooking Temp
Cooking Temp
Cooking Temp
Cooking Temp
Cooking Temp
Cooking Temp
Cooking Temp
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Cooking Temp
Advanced Options (Click to Expand)
Schedule time for: Brining, marinades, injections and seasoning/rubs, wraps and after-cook rests.
Brine
- Brine
Marinate
- Marinate
Injection
- Injection
Rub/Season
- Rub/Season
Foil/Wrap w/ Butcher Paper
- Foil/Wrap w/ Butcher Paper
Post Wrap Cook
- Post Wrap Cook
Post Cook Rest
- Post Cook Rest
Are you sure that you want to combine a Brine and Injection?
Are you sure that you want to combine a Brine and Marination?
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Target Temp (125) - 234
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Target Temp (130) - 208
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Target Temp (135) - 208
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Target Temp (140) - 215
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Target Temp (145) - 210
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Target Temp (150) - 211
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Target Temp (155) - 228
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Target Temp (165) - 212
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Target Temp (170) - 221
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Target Temp (190) - 218
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Target Temp (195) - 222
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Target Temp (200) - 219
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Target Temp

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ept1

MeatSmokingCalculator 1 - Easy Passthrough

We're working on Hot and Fast!

Advanced Options (Click to Expand)

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