SMOKING

TIMES & TEMPERATURES

Estimated smoking time Smoker Temp Finished Temp

0°F 50°F
BEEF
100°F 150°F 200°F 250°F 300°F 350°F

Beef brisket 225 - 250° F

12 - 20 hr 195 - 207° F

Back ribs 225 - 250° F

3 - 4 hr 205 - 210° F

Short ribs 225 - 250° F

6 - 8 hr 200 - 210° F

Spare ribs 225 - 250° F

5 - 6 hr 190 - 203° F

Prime rib 225 - 250° F

15 min/lb 135° F for Medium

Chuck roast 225 - 250° F

12 - 20 hr 195 - 205° F

Rump roast 225 - 250° F

30 min/lb 145° F for Well Done

Whole ribeye 225 - 250° F

25 min/lb 135° F for Medium

Tenderloin 225 - 250° F

2 1/2 to 3 hr 190 - 200° F

Tri-tip 225 - 250° F

2 to 3 hr 130 - 140° F

Sausage 225 - 250° F

30 - 60 min 160° F

0°F 50°F
PORK
100°F 150°F 200°F 250°F 300°F 350°F

Pork butt 225 - 250° F

1.5 hr/lb 200 - 207° F

Baby back ribs 225 - 250° F

5 hr 190 - 205° F

Spare ribs 225 - 250° F

5 - 7 hr 190 - 205° F

Loin 225 - 250° F

2 - 3 hr 145° F

Belly Bacon 200 - 225° F

2 - 3 hr 150° F

Whole Hog 225 - 250° F

16 - 18 hr 205° F

Tenderloin 225 - 250° F

2 1/2 - 3 hr 145° F

Pork sausage 225 - 250° F

30 - 60 min 165° F

0°F 50°F
LAMB
100°F 150°F 200°F 250°F 300°F 350°F

Lamb leg 250 - 250° F

4 - 8 hr 195 - 205° F

Lamb shank 250 - 250° F

4 - 5 hr 190° F

Lamb shoulder 250 - 275° F

5 - 6 hr 195 - 205° F

Lamb rack 250 - 275° F

1 1/4 hr 135° - 140° F

0°F
POULTRY
50°F 100°F 150°F 200°F 250°F 300°F 350°F

Chicken whole 275 - 350° F

2 - 3 hr 165° F

Chicken quarters 275 - 350° F

1 - 2 hr 165° F

Chicken thighs 275 - 350° F

1 1/2 hr 165° F

Chicken wings 275 - 350° F

1 1/4 hr 165° F

Turkey whole 275 - 350° F

3 - 5 hr 165° F

Turkey leg 275 - 350° F

2 - 3 hr 165° F

Turkey wings 275 - 350° F

2 hr 165° F

Turkey breast 275 - 300° F

2 - 3 hr 165° F

Quail / Pheasant 250 - 300° F

1/2 - 1 hr 165 F

Cornish Hens 250 - 300° F

1 1/2 - 2 hr 165° F

Whole duck 275 - 325° F

2 hr 165° F

FISH & SEAFOOD

0°F 50°F 100°F 150°F 200°F 250°F 300°F 350°F

Salmon whole 200° F

Starts to flake 145° F

Whole trout 225° F

1 hr 145° F

Salmon Filet 220° F

1 hr 145° F

Tilapia Filet 220° F

1 hr 145° F

Lobster Tails 225° F

45 min 140° F

Oysters 225° F
30 - 40 min N/A

Scallops 225° F
45 - 60 min 145° F

Shrimp 225° F
20 - 30 min N/A

There’s a big difference between

‘done’ and ‘ready to eat’

Always use temp to For larger cuts like brisket or

determine when food is pork shoulder, use temp as
ready to pull for smaller cuts a guide as larger pieces of
like steaks, poultry and fish. meat render fat differently

Use this temperature Stay safe by always

chart with a good cooking poultry to at
digital thermometer least the USDA minimum

References:
http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf
http://www.smoking-meat.com/smoking-times-and-temperatures-chart
http://amazingribs.com/tips_and_technique/meat_temperature_guide.html
http://amazingribs.com/tips_and_technique/are_they_ready.html
http://amazingribs.com/recipes/beef/zen_of_beef_ribs.html

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