Food Smoking Times And Temperatures Chart
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1Smoking
Times
and
Temperatures
The following smoking and grilling times have been collected from various sources and are based on the food being
fresh or defrosted. These tables should be used as a guide only. Always use a meat thermometer to ensure all meat
and poultry are cooked to the correct internal temperature. Serious health risks may exist when meat is undercooked.
Food Type
Smoking Temp. (˚F)
Approx. Smoke Time
FiniShed Temp. (˚F)
Corn
225°
1½ - 2 hrs.
N/A
potatoes
225°
2- 2½ hrs.
N/A
Whole Bologna
225°-300°
4 hrs.
N/A
Salmon
225°
1 hr.
145°
Baby-Back ribs
225° - 250°
5 - 6 hrs.
Until Tender
Spare ribs
225° - 250°
5 - 6 hrs.
Until Tender
Beef ribs
250°
3 - 4 hrs.
Until Tender
meatballs (2”)
250°
1 hr.
160°
meat Loaf
250°-300°
3 hr.
160°
Breakfast Sausage
250°
2 hrs.
165°
pork Loin
250°
2½ hrs.
155°
Turkey Breast (bone in)
250°
4 - 6 hrs.
165°
Turkey Wings
250°
2½ hrs.
165°
Turkey Leg
250°
4 hrs.
165°
Whole Turkey (12 lbs.)
250°
6½ hrs.
165°
Chicken Quarters
250°
3 hrs.
165°
Chicken Thighs
250°
1½ hrs.
165°
Whole Chicken
250°
4 hrs.
165°
pork Butt (sliced)
250°
1½ hrs./lbs.
185°
pork Butt (pulled)
250°
1½ hrs./lbs.
195°
Brisket (sliced)
250°
1½ hrs./lbs.
193°
Brisket (pulled)
250°
1½ hrs./lbs.
200°
Issued 06/11/13
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