Advertisement
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 |
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title