Smoking Times & Temperatures

Knowing how long and at what temperature to smoke your food is 90% of the challenge when it comes to making delicious food on the BBQ,

Here we provide you with a robust outline for the total prep time, cook time and smoking temperatures of each of the recipes on our website. As we add more recipes, we’ll add them to this list so make sure to bookmark it for future use!

Beef | Pork | Poultry | Fish & Seafood | Other | Vegetables

Beef Smoking Times & Temperatures

Seared Smoked Steak
Seared Smoked Steak

Beef Brisket

  • Smoker Temperature: 225-240°F
  • Cook Time: 12-20 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 190-200°F
  • Probe Placement: The thickest part of the meat

Notes: How long it takes to smoke your brisket is relevant to how big of a brisket you have. For step-by-step instructions on how to choose, prepare, season and smoke the perfect brisket, read our Smoked Brisket Recipe.


Beef Chuck Roast

  • Smoker Temperature: 225-240°F
  • Cook Time: 8-10 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 200-203°F
  • Probe Placement: The thickest part of the meat

Notes: Cook times for beef chuck roast will vary depending on the size of the roast. These smoking time and temperature guidelines are for a 3-4lb beef chuck roast. For full instructions on how to smoke beef chuck roast, read our Smoked Chuck Roast recipe.


Beef Back Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 4-5 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 190-195°F
  • Probe Placement: Instant-read digital thermometer

Beef Short Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 6-8 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 195-200°F
  • Probe Placement: Instant-read digital thermometer

Beef Country Style Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 3-4 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 175-180°F
  • Probe Placement: Instant-read digital thermometer

Beef Meatloaf

  • Smoker Temperature: 225-240°F
  • Cook Time: 3 hours
  • Safe Temperature: 160°F
  • Finish Temperature: 160°F
  • Probe Placement: The thickest part of the loaf

Beef Sausage

  • Smoker Temperature: 225-240°F
  • Cook Time: 3 hours
  • Safe Temperature: 160°F
  • Finish Temperature: 160°F
  • Probe Placement: Instant-read digital thermometer

Beef Burgers

  • Smoker Temperature: 225°F
  • Cook Time: 1 hour
  • Safe Temperature: 160°F
  • Finish Temperature: 160°F
  • Probe Placement: Instant-read digital thermometer

Beef Steaks

  • Smoker Temperature: 210-220°F
  • Cook Time: 45-60 min
  • Safe Temperature: 145°F
  • Finish Temperature: 130-135°F (medium rare)
  • Probe Placement: The thickest part of the steak

Beef Prime Rib (Standing Rib Roast)

  • Smoker Temperature: 225°F
  • Cook Time: 4-5 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 130-135°F (medium rare)
  • Probe Placement: The thickest part of the meat

Beef Tri-Tip

  • Smoker Temperature: 225-240°F
  • Cook Time: 2 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 130-135°F (medium rare)
  • Probe Placement: The thickest part of the meat

 

Pork Smoking Times & Temperatures

Bacon Wrapped Smoked Pork Tenderloin Recipe
Bacon-Wrapped Smoked Pork Tenderloin Recipe

Pork Butt

  • Smoker Temperature: 225-240°F
  • Cook Time: 12-14 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 205°F
  • Probe Placement: The thickest part of the Pork Butt

Baby Back Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 4-5 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 195°F
  • Probe Placement: Instant-read digital thermometer

Spare Ribs

  • Smoker Temperature: 225-240°F
  • Cook Time: 6 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 195°F
  • Probe Placement: Instant-read digital thermometer

Pork Loin

  • Smoker Temperature: 225-240°F
  • Cook Time: 3-5 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 145°F
  • Probe Placement: The thickest part of the meat

Pork Tenderloin

  • Smoker Temperature: 225-240°F
  • Cook Time: 2 hours
  • Safe Temperature: 145°F
  • Finish Temperature: 145°F
  • Probe Placement: The thickest part of the meat

 

Poultry Smoking Times & Temperatures

Smoked Turkey Recipe
Smoked Turkey Recipe

Whole Chicken

  • Smoker Temperature: 250-275°F
  • Cook Time: 3-4 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 165°F
  • Probe Placement: The thickest part of the breast

Chicken Legs/Thighs

  • Smoker Temperature: 250-275°F
  • Cook Time: 2 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 175°F
  • Probe Placement: Instant-read digital thermometer

Chicken Wings

  • Smoker Temperature: 250-275°F
  • Cook Time: 1.5-2 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 175°F
  • Probe Placement: Instant-read digital thermometer

Chicken Quarters

  • Smoker Temperature: 250-275°F
  • Cook Time: 2 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 175°F
  • Probe Placement: Instant-read digital thermometer

Whole Turkey

  • Smoker Temperature: 240°F
  • Cook Time: 5-7 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 165°F
  • Probe Placement: The thickest part of the breast

Turkey Breast

  • Smoker Temperature: 240°F
  • Cook Time: 4 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 165°F
  • Probe Placement: The thickest part of the breast
  • Recipe: Smoked Turkey Breast Recipe

Note: Treat Turkey Breast like chicken when it comes to seasoning. Go crazy and try anything like our Not Just For Pork Rub or our Chicken Dry Rub! You really can’t go wrong. Check out our alternative times and temps in our detailed recipe for Smoked Turkey Breast.


Turkey Legs

  • Smoker Temperature: 240°F
  • Cook Time: 3-4 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 175-180°F
  • Probe Placement: Instant-read digital thermometer

Quail/Pheasant

  • Smoker Temperature: 225°F
  • Cook Time: 1 hour
  • Safe Temperature: 165°F
  • Finish Temperature: 165°F
  • Probe Placement: Instant-read digital thermometer

Cornish Hens

  • Smoker Temperature: 240°F
  • Cook Time: 3 hours
  • Safe Temperature: 165°F
  • Finish Temperature: 165°F
  • Probe Placement: Instant-read digital thermometer

 

Fish & Seafood Smoking Times & Temperatures

Smoked Cedar Plank Salmon
smoked cedar plank salmon

Salmon Filet

  • Smoker Temperature: 220°F
  • Cook Time: 1 hour
  • Safe Temperature: 145°F
  • Finish Temperature: 137-140°F
  • Probe Placement: Instant-read digital thermometer

Tilapia Filet

  • Smoker Temperature: 220°F
  • Cook Time: 1 hour
  • Safe Temperature: 145°F
  • Finish Temperature: 140°F
  • Probe Placement: Instant-read digital thermometer

Whole Trout

  • Smoker Temperature: 225°F
  • Cook Time: 1 hour
  • Safe Temperature: 145°F
  • Finish Temperature: 140°F
  • Probe Placement: Instant-read digital thermometer

Lobster Tails

  • Smoker Temperature: 225°F
  • Cook Time: 45 min
  • Safe Temperature: 145°F
  • Finish Temperature: 135°F
  • Probe Placement: Instant-read digital thermometer

Oysters

  • Smoker Temperature: 225°F
  • Cook Time: 30-40 min
  • Safe Temperature: 145°F
  • Finish Temperature: 145°F
  • Probe Placement: Instant-read digital thermometer

Scallops

  • Smoker Temperature: 225°F
  • Cook Time: 45-60 min
  • Safe Temperature: 145°F
  • Finish Temperature: 140°F
  • Probe Placement: Instant-read digital thermometer

Shrimp

  • Smoker Temperature: 225°F
  • Cook Time: 20-30 min
  • Safe Temperature: 145°F
  • Finish Temperature: 145°F
  • Probe Placement: Instant-read digital thermometer

 

Other Smoking Times & Temperatures

Smoked Mac Cheese Recipe
Smoked Mac Cheese Recipe

Brats

  • Smoker Temperature: 225-240°F
  • Cook Time: 2 hours
  • Safe Temperature: 160°F
  • Finish Temperature: 160°F
  • Probe Placement: Instant-read digital thermometer

Boudin

  • Smoker Temperature: 225-240°F
  • Cook Time: 2 hours
  • Safe Temperature: 160°F
  • Finish Temperature: 160°F
  • Probe Placement: Instant-read digital thermometer

Meatballs (2-inch)

  • Smoker Temperature: 225-240°F
  • Cook Time: 1 hour
  • Safe Temperature: 160°F
  • Finish Temperature: 160°F
  • Probe Placement: Instant-read digital thermometer

Hotdogs

  • Smoker Temperature: 225-240°F
  • Cook Time: 1 hour
  • Safe Temperature: 160°F
  • Finish Temperature: 175-180°F
  • Probe Placement: Instant-read digital thermometer

 

Vegetable Smoking Times & Temperatures

Smoked Baked Stuffed Potatoes
smoked baked stuffed potatoes

Smoked Corn on the Cob

  • Smoker Temperature: 225-240°F
  • Cook Time: 1.5-2 hours
  • Safe Temperature: n/a
  • Finish Temperature: n/a
  • Probe Placement: n/a

Smoked Whole Potatoes

  • Smoker Temperature: 225-240°F
  • Cook Time: 2-3 hours
  • Safe Temperature: n/a
  • Finish Temperature: n/a
  • Probe Placement: n/a