Smoking Times, Temps, and Wood

	A	B	C	D	E	F
1	Smoking Times, Temps and Wood
2	The information in this guide is meant to be a guideline. Variables, like weather conditions (wind, ambient temperature, humidity), as well as the uniqueness of each piece of meat, can vary the times by as much as an hour or more.
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4	Learn to tell doneness visually, as well as with temperature and time, and you will be a much better chef at the smoker. With experience, you will get to know what is “done,” and what is not!
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6	Type of Meat	Smoking Temp	Time to Complete	Finished Temp	Wood Amount	Recommended Wood
7	Beef
8	Brisket (Sliced)	225°F	1.5 hrs./pound	190°	5-6 oz.	Hickory, Mesquite, Oak, Pecan, Maple
9	Brisket (Pulled)	225°F	1.5 hrs./pound	200°	5-6 oz.	Hickory, Mesquite, Oak, Pecan, Maple
10	Chuck Roast (Medium-Rare)	200°F	2-3 hrs.	130°	4-5 oz.	Hickory, Oak, Cherry, Pecan, Maple
11	Bone-in Prime Rib	200°F	4-5 hrs.	128°, + reverse-sear	4-5 oz.	Hickory, Oak, Pecan, Maple
12	Beef Ribs	225°F	3-4 hrs.	175°	2.5-3 oz.	Hickory, Oak, Pecan, Maple
13	Pork
14	Pork Butt (Sliced)	225°F	1-2 hrs./pound	175°	5-6 oz.	Cherry, Hickory, Apple, Oak, Maple
15	Pork Butt (Pulled)	225°F	1-2 hrs./pound	195°	5-6 oz.	Cherry, Hickory, Apple, Oak, Maple
16	Pork Loin	225°F	3-5 hrs.	155° + reverse sear		Cherry, Hickory, Apple, Oak, Maple
17	Spare Ribs	235°F	6-7 hrs.	Tender*	2.5-3 oz.	Cherry, Hickory, Oak, Apple, Maple
18	Baby Back Ribs	235°F	5-6 hrs.	Tender*	2.5-3 oz.	Cherry, Hickory, Oak, Apple, Maple
19	Venison Bacon (150°/2hr, 175°/4hr, 200° until 155°)	140-200°F	5-7 hrs.	155°	5-6 oz.	Hickory, Cherry, Apple, Maple
20	Poultry
21	Whole Chicken	250°F	2-4 hrs.	165°	2-2.5 oz.	Cherry, Hickory, Pecan, Apple, Maple
22	Chicken Thighs	250°F	2-4 hrs.	165°	2-2.5 oz.	Cherry, Hickory, Pecan, Apple, Maple
23	Chicken Quarters	250°F	2-4 hrs.	165°	2-2.5 oz.	Cherry, Hickory, Pecan, Apple, Maple
24	Whole Turkey 12#	250°F	6.5 hrs.	165°	3-4 oz.	Cherry, Hickory, Pecan, Apple, Maple
25	Turkey Leg	250°F	4 hrs.	165°	2-2.5 oz.	Cherry, Hickory, Pecan, Apple, Maple
26	Turkey Wings	225°F	2.5 hrs.	165°	2-2.5 oz.	Cherry, Hickory, Pecan, Apple, Maple
27	Turkey Breast - bone in	240°F	4-6 hrs.	165°	2-2.5 oz.	Cherry, Hickory, Pecan, Apple, Maple
28	Sausage & Jerky
29	Boudin	230°F	2.5 hrs.	160°	2.5-3 oz.	Hickory, Oak, Cherry, Pecan, Maple
30	Breakfast Sausage	230°F	3 hrs.	160°	2.5-3 oz.	Hickory, Oak, Cherry, Pecan, Maple
31	Fatties	225°F	3 hrs.	165°	2.5-3 oz.	Hickory, Oak, Cherry, Pecan, Maple
32	Meat Loaf	250-300°F	3 hrs.	160°	2-3 oz.	Hickory, Oak, Cherry, Pecan, Maple
33	Meatballs (2 inch)	225°F	1 hr.	160°	2-3 oz.	Hickory, Oak, Cherry, Pecan, Maple
34	Jerky (use Chips) slowly increase temp	160°F	6-8 hrs.	N/A	2-2.5 oz.	Hickory, Mesquite, Oak, Apple, Cherry, Maple
35	Pepper Stix (use Chips) slowly increase temp	150-200°F	6-8 hrs.	155-165°F	3-4 oz.	Hickory, Mesquite, Oak, Cherry, Maple
36	Summer Sausage	190°F	4-6 hrs.	155-165°F	3-4 oz.	Hickory, Mesquite, Oak, Cherry, Maple
37	Country Style Sausage (use Chips vs Chunks)	190°F	2-3 hrs.	150-155°F	3-4 oz.	Hickory, Mesquite, Oak, Cherry, Maple
38	Fish
39	Salmon	140-170°F	1.5-7 hrs.	140-145°	2-2.5 oz.	Apple, Maple
40	Sides
41	Smoked Corn	225°F	1.5 - 2 hrs.	N/A	2-3 oz.	Any
42	Smoked Potatoes	225°F	2 - 2.5 hrs.	N/A	2-3 oz.	Any
43	Baked Beans	225°F	2 – 4 hrs	N/A	2-3 oz.	Any
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45	Note: Be sure to use Internal Temperature to tell you when the meat is done. Time is just an estimate and is NOT an indicator of doneness. The wood amounts are a guideline; adjust to taste. Recommended woods are also just a starting point, from experience. Wood smoke flavor is very subjective, and everyone’s tastes are different. Often, you are influenced by what region you have grown-up in, so experiment with different woods, and find what suits your taste.
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