Smoking Time and Temperature Chart

Item To Be Smoked Smoking Target Temperature Approximate Smoking Time Final Intenal Temperature

Brisket (Thin Sliced) 8 to 12 lbs. Brisket (Thick Sliced) 8 to 12 lbs. Brisket (Pulled) 8 to 12 lbs. Bottom Round (inject with marinate - bacon wrapped) Chuck Roast (Sliced Rare) Chuck Roast (Sliced Medium) Chuck Roast (Sliced Well Done) Chuck Roast (Pulled) Filet Mignon Smoked Hamburgers Jerky (Sliced Meat) Jerky (Hamburger) Boneles Prime Rib Prime Rib Rare Prime Rib Medium Prime Rib Well Done Sirloin Tip Roasts Steamship Round (40 Lbs.) Whole Ribeye Loin Rare Whole Ribeye Loin Medium Whole Ribeye Loin Well Done Rump Roast
Last Updated 9/23/2007

Beef and Venison 225 F to 250 F 225 F to 250 F 225 F to 250 F 200 F to 225 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F
Cold Smoke then 350 F

225 F to 250 F 140 F 140 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 190F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F

1.5 hours per pound 1.5 hours per pound 1.5 hours per pound 1.5 hours per pound 1 hour per pound 1.25 hours per pound 1.5 hours per pound 1.5 hours per pound Until Done 30 to 40 Minutes 3 to 4 hours 3 to 4 hours 12 Minutes/lb 10 minutes/lb 15 minutes/lb 20 minutes/lb 8 Hours 12 to 14 Hours 20 minutes/lb 25 minutes/lb 30 minutes/lb 30 minutes/lb

185 F 195 F 205F 125 F 155 F 185 F 195 F Until Done Until Done Until Done Until Done Until Done 125 F for Rare 135 F for Medium 145 F for Well Until Done Medium to Rare 125 F for Rare 135 F for Medium 145 F for Well 145 F for Well
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Item To Be Smoked

Smoking Target Temperature

Approximate Smoking Time Final Intenal Temperature

Beef Short Ribs Beef Finger Fibs Beef Tenderloin 3 to 4 lbs. Rare Beef Tenderloin 3 to 4 lbs. Medium Rare Beef Tenderloin 3 to 4 lbs. Medium Beef Tenderloin 3 to 4 lbs. Well Done Beef Tri-Tip. Rare Beef Tri-Tip. Medium Rare Beef Tri-Tip. . Medium Beef Tri-Tip. . Well Done Meat Loaf Hot Dogs (Homemade) Chicken Breast 5 to 8 oz. Chicken Livers (Bacon Wrapped) Chicken (Quarters) Chicken (Thighs) Chicken (Whole ) 2.5 to 3 lbs. Chicken (Whole ) 3.5 to 4.5 lbs. Chicken (Wings) Cornish Game Hens Turkey (Legs) Turkey (Whole ) 10-12 lbs.
Last Updated 9/23/2007

More Beef 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 250 -300 F 165 F Chicken 275 F to 350 F 275 F to 350 F 275 F to 350 F 275 F to 350 F 275 F to 350 F 275 F to 350 F 275 F to 350 F 275 F to 350 F Turkey 275 F to 350 F 275 F to 350 F
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5 hours 4 to 6 hours 1 to 2 hours 2.5 to 3 hours 3 to 3.5 hours 3.5 to 4 hours 1 to 2 hours 2 to 3 hours 3 to 3.5 hours 3.5 to 4 hours 3 hours 3.5 to 4 hours 1 to 2 hours 1 to 2 hours 1 to 2 hours 1.5 hours 2 to 2.5 hours 2 to 3 hours 1.25 hours 2 to 3 hours 2 to 3 hours 2.5 to 3 hours

Pulls back from bones

185 - 200 120 - 125 130 F to 140 F 150 F 160 F 120 - 125 130 F to 140 F 150 F 160 F 160 F 150 F to 155 F 170 F Crisp Bacon 170 F 170 F 170 F 170 F 170 F 170 F 170 F 170 F
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Item To Be Smoked

Smoking Target Temperature

Approximate Smoking Time Final Intenal Temperature

Lamb( Leg) 7 to 9 lbs. Rare Lamb( Leg) 7 to 9 lbs. Medium Rare Lamb( Leg) 7 to 9 lbs. Medium Lamb( Leg) 7 to 9 lbs. Well Done Lamb Shanks Belly Bacon Buckboard Bacon Butt Bacon Canadian Bacon (from small tenderloins) Canadian Bacon (from Large tenderloins) Pig Candy (Candied Bacon) Pork Butt (Sliced) 6 to 8 lbs. Pork Butt (Pulled) 6 to 8 lbs. Pork Chops Ham (Bone In) Pork Crown Roast 8 to 10 lbs. Fattys (Jimmy Dean Pork Sausage) Pork Loin 8 to 10 lbs. Pork Sausage 1.5 to 2.5 inch Ribs (Baby Back ) 1.5 to 2.5 lbs. Ribs (Spare Ribs) 2.5 - 3 lbs. Pork Shoulder (Sliced) 6 to 10 lbs.
Last Updated 9/23/2007

Lamb 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F Pork less than 100 F 200 F less than 100 F 225 F to 250 F 225 F to 250 F 225-250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225-250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F 225 F to 250 F
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4 to 8 hours 4 to 8 hours 4 to 8 hours 4 to 8 hours 4 hours 6 hours 4 to 6 hours 6 hours 1.5 hours per pound 1.5 hours per pound 30-45 minutes 1.5 hours per pound 1.5 hours per pound 1.5 hours per pound 1.5 hours per pound 1.5 hours per pound 2.5 to 3 hours 4 to 6 hours 1 to 3 hours 5 hours 5 to 7 hours 5 to 8 hours

135 F 140 F to 150 F 160 F 165 F and above Until Tender 140 F 140 F 140 F 140 F 140 F Done 170 F 205 F 160 F 160 F 155 F to 165 F 170 F 160 F 165 F
Pulls back from bones Pulls back from bones

175 F
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Item To Be Smoked

Smoking Target Temperature

Approximate Smoking Time Final Intenal Temperature

Pork Shoulder (Pulled) 6 to 10 lbs. Pork Tenderloin 1.5 to 2 lbs. Whole Hog to 85 lbs. Duck (Whole) 4 to 5 lbs. Frogs Legs Goat Goose (Whole) Pheasant Rabbit (3.5 lbs) Veal Chops Venison Roast Venison Tenderloin Catfish Fish (Whole) 4 to 6 lbs. Fish (Fillets) 4 to 6 oz. Fish (Hot Smoking) Fish (Cold Smoking) Fish Jerky Lox Salmon (Cold Smoked) Salmon (Hot Smoked)
Last Updated 9/23/2007

More Pork 225 F to 250 F 225 F to 250 F 225 F to 250 F Other Meats 225 F to 250 F 225-250 F 185 F 225 F to 250 F 200 F 200 F 200 F 200 F to 225 F 225 F to 250 F Fish 225 F to 250 F 225-240 F 225-240 F
90F for 2 hrs. then 150F

8 to 12 hours 2.5 to 3 hours 16 to 18 hours 3 to 4 hours 3 to 4 hours 8 Hours 30 Minutes/lb 2.5 to 3 Hours 3.5 to 4 hours 1 to 1.5 hours/lbs 1 to 1.5 hours/lbs 1 to 1.5 hours/lbs 2 to 3 hours 3.5 to 4 hours 1.5 to 2 hours 2 to 3 hours for 1-5 days 3 to 4 hours 1-3 days 24 Hours 3 to 4 hours

205 F 160 F 205 F 170 F

Pulls back from bones 2 hours at 150F

170 F 170 F 160 F 160 F 160 F 160 F Until Done Until Flaky Until Flaky Until Flaky Until Done Until Done Until Done Until Done The oil turns dark
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80-90F for 1-5 days 140 F 70-80F 70-80F 200 - 225 F

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Item To Be Smoked

Smoking Target Temperature

Approximate Smoking Time Final Intenal Temperature

Crab (Steamed) Lobster (Steamed) Scallops Shrimp (Steamed) ABTs (Stuffed Jalapenos) Smoked Artichoke Hearts Smoked Baked Beans Butternut Squash Corn on the Cob Corn Relish Cabbage (Whole) Cabbage (Sliced) Candied Carrots (Precooked) Candied Sweet Potatoes (Precooked) Eggplant (Sliced) Garlic Cloves Smoked Green Beans Smoked Mushrooms Smoked Potebello Mushrooms Smoked Stuffed Mushrooms Smoked Onions Smoked Potatoes
Last Updated 9/23/2007

Shell Fish 200 - 225 F 200 - 225 F 190 F 200 - 225 F Veggies 225 F to 250 F 225 F to 250 F 225 F 225 F to 250 F 225 F 225 F 225 F 225 F 225 F 225 F 225 F to 250 F 225 F 225 F to 250 F 225 F 225 F 225 F 225 F to 250 F 225 F
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15 minutes/lb 15 minutes/lb 1 to 1.5 hours/lbs 15 minutes/lb 1.5 to 2 hours 1 to 1.5 hours/lbs 2 - 2.5 Hours 2 Hours 1.5 - 2 hours 30-45 minutes 2.5 - 3 Hours 2.25 - 2.5 Hours 30-45 minutes 30-45 minutes 1 to 1.5 hours/lbs 1.5 Hours 1 to 1.5 hours 30-45 minutes 1.5 - 2 hours 1 to 1.5 hours 1 to 1.5 hours 2 - 2.5 Hours

To Taste To Taste To Taste To Taste To Taste Until Tender To Taste Until Tender Done To Taste Done Done Done Done Until Tender Until Soft Until Tender Until Tender Until Tender Until Tender Until Tender Done
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Item To Be Smoked

Smoking Target Temperature

Approximate Smoking Time Final Intenal Temperature

Smoked Sweet Potatoes Smoked Squash Smoked Tomatoes Smoked Vidalia Onions Smoked Zucchini Avocado (For Sauces and Dips) Bananas Fruit Flambe Pumpkin (Chunks for Pie) Smoked Nuts Smoked Pecans Cheese Crisp-X Mix with Nuts (Chex Mix) Smoked Pasta (Cooked al dente) Smoked Fatty Stuffed Cresent Rolls Smoked Fruit Cobbler Chocolate Ganache Frosting

More Veggies 225 F 225 F to 250 F 225-240 F 225 F to 250 F 225 F to 250 F Fruit & Nuts 225 F 200 F 200 F 200 F 225-240 F 125 F Other less than 100 F 225 F 160 F 275 F 350 F 185 F

2 - 2.5 Hours 1 to 1.5 hours 1 hour 1 to 1.5 hours 1 to 1.5 hours 30 to 60 Minutes 1 hour 35 to 40 Minutes 60 to 90 Minutes 3 to 4 hours 3 to 4 hours 30 to 45 minutes 3 Hours 30 to 45 Minutes 1.5 to 2 hours 30 to 45 Minutes 30 to 60 Minutes

Done Until Tender Until Tender Until Tender Until Tender Until Soft Golden Brown To Taste Until Soft To Taste To Taste To Taste Until Dry To Taste Until crisp Until crisp To Taste

Last Updated 9/23/2007

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