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
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.
Chuck Roast 225-240°F 12-20 hrs 190-200°F
  Note: Cook time varies depending on the
thickness of the roast.
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
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
       

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