Metric Smoking Times & Temperatures

Time is relevant to thickness of flat area and muscle/fat ratio. Probe or skewer should insert with no resistance when brisket is finished.
Rest: Build a resting or hot-holding period into your meal plan and follow the recipe’s holding directions.

Cook time varies depending on the thickness of the roast. Time given is for a typical 1.4–1.8 kg roast.

Find the meatiest ones you can find for best results.

I prefer the ones that are longer (not cut into shorter sections)

Done when tender regardless of the internal temp.

Cook time depends on thickness of loaf.

Cook time depends on thickness of fatty.

Use 80/20 ground chuck for best results.

Finish in the smoker or smoke to 75% done then sear on hot grill to medium rare or your desired level of done. Time depends on thickness of steak. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Typical size is 4-7 bones. Best flavor and tenderness when cooked to medium rare. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Typical size about 0.9–1.4 kg. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Also called pork shoulder, Boston butt or butt roast.
Rest: Build a resting or hot-holding period into your meal plan and follow the recipe’s holding directions.

These are done when they get tender, not before. Extra meaty* baby backs may require an extra hour to get tender.

These are done when they get as tender as you like them.

Lean pork loin can dry out quickly. Monitor the thickest part closely and finish at 63°C with a three-minute rest.

These are great when smoked and sliced into 6 mm thick pieces for sliders.

These estimates are for extra-thick chops. Thin chops finish much sooner. Brine if desired and check the center of each chop.
Rest: Rest at least 3 minutes after reaching 63°C.

This row is for reheating a fully cooked ham packaged in a USDA-inspected plant, not cooking a fresh ham. Other cooked hams and leftovers need 74°C when reheated. Check the label and follow its directions.
Rest: Let the ham settle briefly before serving; avoid drying out the slices.

Chicken does best with higher than normal smoker temps.
Rest: Rest about 15 minutes before carving.

Best when cooked to around 79°C to allow the connective tissue to break down and tenderize the meat.
Rest: Rest briefly before serving; avoid tight wrapping if you want firmer skin.

Wings are white meat but also benefit from cooking to a higher temperature such as 79–82°C before calling them done.
Rest: Rest briefly before serving; avoid tight wrapping if you want firmer skin.

Chicken quarters are the leg and thigh attached. Cook to at least 79°C for best results.
Rest: Rest briefly before serving; avoid tight wrapping if you want firmer skin.

5.4 kg or smaller recommended. If you need more than 5.4 kg, cook multiple turkeys. My 68°C finish requires a monitored time-and-temperature approach; see the pasteurization guide.
Rest: Allow at least 30 minutes before carving. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Check the thickest part of the breast without touching bone. My 68°C preferred finish uses time and temperature together; read the pasteurization guide before using a lower-temperature method. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Dark meat benefits from the higher preferred finish for tenderness. Check the thickest meat without touching the bone; 74°C is the USDA quick-reference minimum, while 79°C is the texture target shown here.

Bird size makes a big difference here. Quail and pheasant should not be assumed to finish together; check each bird with a thermometer and allow more time for larger birds.

Check both breast and thigh areas, avoiding bone. If cooking several hens, check each bird rather than relying on a reading from only one.

This estimate follows my smoked and grilled chicken breast method. Very large breasts take longer; use a thermometer and finish at 74°C rather than cooking by the clock.
Rest: Rest about 5–10 minutes before slicing.

The timing is from my rack-of-lamb recipe and its preferred medium-rare finish. Cooking to the USDA minimum can take longer.
Rest: My recipe rests the rack about 5 minutes before cutting into chops; the USDA 63°C endpoint requires at least a 3-minute rest. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

The estimate follows my lamb loin chop recipe and preferred medium-rare finish. Thicker chops and higher final temperatures take longer.
Rest: Rest about 5–7 minutes before serving; the USDA 63°C endpoint requires at least a 3-minute rest. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Cooking time depends on fillet thickness. Check the thickest part with a thermometer. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Thin fillets can finish quickly. Check the thickest part and start checking before the estimated time is up to avoid drying them out. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Check the thickest flesh while keeping the probe away from the backbone. Larger fish can take longer than this estimate. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Check the center of the thickest tail meat, keeping the thermometer tip out of the shell. Tail size affects cooking time, so check each one. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Shuck, remove from shell, rinse well. Lay in 1 half of the shell to smoke. Oysters are done when the edges start to curl. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Use a super-fast thermometer such as the thermapen to check temperature carefully. Do not overcook. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Cues for done shrimp include bright pink color, opaque flesh and a "C" shape. This preferred finish is below the USDA minimum; read the finish-temperature notes below.

Brats should not be overcooked. About 2 hours at 107°C is usually perfect. Make sure they reach at least 71.1°C before calling them done.

These are best cooked to time. 2 hours at 107°C will yield perfect results most of the time. Make sure you are using an accurate smoker thermometer.

The 71.1°C target is for beef or pork meatballs. Meatballs made with ground chicken or turkey need 74°C. Check the center of a larger meatball.

This timing is for adding smoke flavor to fully cooked hotdogs. Follow the package’s heating directions and check earlier if the casings begin to split.

Check a kernel for tenderness before removing the ears. Ear size and how the corn is wrapped or covered affect cooking time.

Test the center with a thin skewer or probe; it should slide in easily when the potato is tender. Large potatoes can need more time than smaller ones.