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 |
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