Smoking Temperatures
for Meat, Fish and Seafood
Be sure to use temperature to tell you when the meat, fish or seafood is done. Actual cooking time may be more or less.
| Food Type |
Smoker Temp. |
Cook Time | Finished Temp. |
| Beef |
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| Back Ribs | 225-240°F | 4-5 hrs | 185-190°F |
| Beef Country Style Ribs |
225-240°F | 3-4 hrs | 175-180°F |
| Brisket | 225-240°F | 12-20 hrs | 190-200°F |
| Note: 190°F for sliced or 200°F+ for chopped/pulled. |
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| Chuck Roast | 225-240°F | 12-20 hrs | 190-200°F |
| Note: Cook time varies depending on the thickness of the roast. |
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| Meat Loaf | 225-240°F | 3 hrs | 160°F |
| Prime Rib (Standing) |
225°F | 4-5 hrs | 130-135°F (med. rare) |
| Short Ribs | 225-240°F | 6-8 hrs | 190-200°F |
| Steaks | 210-220°F | 45-60 min | 135°F (med. rare) |
| Tri-Tip | 225-240°F | 2 hrs | 130-135°F (med. rare) |
| Fish/Seafood | |||
| Lobster Tails | 225°F | 45 min | 140°F |
| Oysters | 225°F | 30-40 min | N/A |
| Salmon Filet | 220°F | 1 hr | 145°F |
| Scallops | 225°F | 45-60 min | 145°F |
| Shrimp | 225°F | 20-30 min | N/A |
| Trout-Whole | 225°F | 1 hr | 145°F |
| Lamb | |||
| Leg | 225-250°F | 4-8 hrs | 135°F rare |
| Leg | 225-250°F | 4-8 hrs | 140-150°F med-rare |
| Leg | 225-250°F | 4-8 hrs | 160°F med |
| Leg | 225-250°F | 4-8 hrs | 165°F well done |
| Pork | |||
| Baby Back Ribs |
225-240°F | 5 hrs | 180°F |
| Loin | 225-240°F | 3-5 hrs | 145°F |
| Pork Butt (Boston) |
225-240°F | 12-14 hrs | 205°F |
| Spare Ribs | 225-240°F | 6 hrs | 180-185°F |
| Tenderloin | 225-240°F | 2 hrs | 145°F |
| Poultry | |||
| Chicken Legs/Thighs |
250-275°F | 2 hrs | 165°F |
| Chicken Quarters |
250-275°F | 4 hrs | 165°F |
| Chicken-Whole | 250-275°F | 3-4 hrs | 165°F |
| Chicken Wings | 250-275°F | 1.5-2 hrs | 165°F |
| Cornish Hens | 240°F | 2 hrs | 165°F |
| Duck-Whole | 225-250°F | 3-4 hrs | 170°F |
| Quail/Pheasant | 225°F | 1 hr | 165°F |
| Turkey Breast | 240°F | 4 hrs | 165°F |
| Turkey Legs | 240°F | 3-4 hrs | 175-180°F |
| Turkey-Whole | 240°F | 5-7 hrs | 165°F |
| Sandwich Meats and Other |
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| Boudin | 225-240°F | 2 hrs | N/A |
| Bratwurst | 225-240°F | 2 hrs | N/A |
| Burgers | 225°F | 1 hr | 160°F |
| Hot Dogs | 225-240°F | 3-4 hrs | 175-180°F |
| Meat Balls | 225-240°F | 1 hr | 160°F |
| Vegetables | |||
| Corn on the Cob |
225-240°F | 1.5 – 2 hrs | N/A |
| Potatoes- Whole |
225-240°F | 2-3 hrs | N/A |
