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Master Table of Smoking Times and Temperatures
Appears in
Published 2012
| Smoking temperature | Finished temperature | Estimated cook time | Notes | |
| Poultry | ||||
| Chicken breasts, boneless, skinless | 225°F to 240°F | 165°F | 2½ hours | Use bacon on top to keep the meat moist |
| Chicken quarters | 225°F to 240°F | 165°F | 4 hours | Higher temperature helps crispen the skin |
| Chicken thighs/legs | 225°F to 240°F | 165°F | 3 hours | Higher temperature helps crispen the skin |
| Chicken, whole (4 lb) | 225°F to 240°F | 165°F | 3 to 4 hours | Higher temperature helps crispen the skin |
| Chicken wings/drumettes | 225°F to 240°F | 165°F | 2 hours | |
| Cornish game hen | 225°F to 240°F | 165°F | 4 hours | |
| Duck, whole | 225°F to 240°F | 165°F | 4 hours | |
| Turkey breast, bone in | 225°F to 240°F | 165°F | 4 to 6 hours | |
| Turkey breast, boneless, skinless | 225°F to 240°F | 165°F | 3 to 4 hours | Cover with cheesecloth to keep moist |
| Turkey legs | 225°F to 240°F | 165°F | 4 hours | |
| Turkey, whole (12 lb) | 225°F to 240°F | 165°F | 6½ hours | |
| Pork | ||||
| Baby back ribs | 225°F to 240°F | N/A | 5 hours | Smoke cook until tender |
| Picnic | 225°F to 240°F | 205°F | 1½ hours per lb | |
| Pork butt | 225°F to 240°F | 205°F | 1½ hours per lb | |
| Pork loin | 225°F to 240°F | 160°F | 4 hours | |
| Spare ribs | 225°F to 240°F | N/A | 6 hours | Smoke cook until tender |
| Beef | ||||
| Arm chuck roast | 225°F to 240°F | 180°F | 1½ hours per lb | |
| Back ribs | 225°F to 240°F | N/A | 5 hours | Smoke cook until tender |
| Brisket | 225°F to 240°F | 195°F | 1½ hours per lb | |
| Meatloaf | 225°F to 250F | 160°F | 3 hours | |
| Prime rib, medium-rare | 225°F to 240°F | 135°F | 4 hours | Remove from smoker at 130°F for best results |
| Tenderloin, medium-rare | 250°F to 275°F | 130°F | 45 minutes per lb | |
| Fish and seafood | ||||
| Mahi-mahi fillet | 210°F to 225°F | 145°F | 2 hours | |
| Prawns | 180°F to 200°F | N/A | 1 hour | Cook until shell turns amber/pink |
| Salmon fillet | 150°F to 160°F | 145°F | 4 to 5 hours | 150°F for 2 hours, then 160°F to finish; time depends on size of fillet |
| Trout, whole | 210°F to 225°F | 145°F | 2 hours | |
| Specialty | ||||
| Bacon-wrapped stuffed jalapeño peppers | 225°F to 240°F | N/A | 3 hours | |
| Bacon-wrapped stuffed sausage fatty | 225°F to 240°F | N/A | 3 hours | |
| Boudin | 225°F to 240°F | N/A | 3 hours | |
| Bratwurst | 225°F to 240°F | N/A | 2 hours | |
| Frog legs | 225°F to 240°F | N/A | 2 hours | |
| Moink balls | 225°F to 240°F | N/A | 2 hours | |
| Vegetables | ||||
| Asparagus | 225°F to 240°F | N/A | 1 hour | Serve crisp; do not overcook |
| Corn on the cob | 225°F to 240°F | N/A | 1½ hours | |
| Potatoes | 225°F to 240°F | N/A | 3 hours | Cook until soft |
| Desserts | ||||
| Apple pie | 275°F | N/A | 1½ to 3 hours | |
| Bananas | 200°F | N/A | 1 hour | |
| Peaches | 250F | N/A | 30 minutes | |
| Cheese | ||||
| Cheddar | Less than 90°F | N/A | 4 hours | |
| Cheese sticks | Less than 90°F | N/A | 1 hour | |
| Cream cheese | 75°F to 80°F | N/A | 2 hours |