Checking the internal temperature of your food is the best way to check that it is cooked - it is accurate, safe and doesn't rely on the food "looking" ready. This handy chart will walk you through all the cook times and temperatures for many popular foods.
FOOD |
SMOKER TEMP |
APPROX. TIME |
FINAL TEMP |
NOTES |
BEEF |
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Beef Roast (Rare) |
225-250°F |
10mins/1lb |
125°F |
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Beef Roast (Med-Rare) |
225-250°F |
15mins/1lb |
135°F |
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Beef Roast (Medium) |
225-250°F |
20mins/1lb |
145°F |
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Beef Roast (Well) |
225-250°F |
30mins/1lb |
155°F |
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Brisket |
225-250°F |
1.5hrs/1lb |
185-195°F |
ST |
|
Beef Short-Ribs |
225-250°F |
8-10 hours |
190-195°F (PB*) |
ST |
PORK |
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Pork Chops |
225-250°F |
1.5hours/1lb |
160°F |
GR |
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Pork Roast Sliced |
225-250°F |
6-8 hours |
160°F |
ST |
|
Pork Butt (Pulled) |
225-250°F |
2hours/1lb |
205°F |
ST |
|
Baby Back Ribs |
225-250°F |
5-6 hours |
(PB) |
GR |
|
Spare Ribs |
225-250°F |
5-7 hours |
(PB) |
GR |
|
Whole Hog |
225-250°F |
16-18 hours |
205°F |
|
POULTRY |
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Chicken (whole) |
225-250°F |
3-4 hours |
170°F |
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Chicken (pieces) |
225-250°F |
2 hours |
170°F |
GR |
|
Turkey (whole) |
225-250°F |
2.5 hours/1lb |
170°F |
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Turkey (legs) |
225-250°F |
2-3 hours |
170°F |
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Duck (whole) |
225-250°F |
3-4 hours |
170°F |
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Pheasant |
200°F |
3-4 hours |
170°F |
|
LAMB |
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Lamb Leg (rare) |
225-250°F |
4-8 hours |
135°F |
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Lamb Leg (med-rare) |
225-250°F |
4-8 hours |
140-150°F |
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Lamb Leg (medium) |
225-250°F |
4-8 hours |
160°F |
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Lamb Leg (Well) |
225-250°F |
4-8 hours |
170°F |
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Lamb Shank |
225-250°F |
4 hours |
130°F min |
Until Tender |
FISH |
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White meat |
225-250°F |
Size depending |
- |
Cook until flakey |
|
Salmon (whole) |
200-225°F |
3-4 hours |
- |
Cook until the oil is dark |
|
Tuna Fillets |
200-225°F |
45-55mins |
125°F(medium rare) |
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*PB = Pull Back -This is when the meat starts to pull away from the bones of the ribs, the other way to check ribs is to do the flex test. The BBQ experts came up with another method using the 'flex' of the rack. This means picking up the ribs about 1/3rd of the way along the rack, and 'bouncing' them gently. If the rack bends to about 90° and cracks appear in the top of the meat, the ribs are done.
ST = Stalling - This means that the meat may stall at 160°F, and the temperature will not move for some time, it is not a reason to panic! It is caused by the meat sweating off the heat, and will stop as soon as the excess has evaporated.
GR = Grilling - We recommend grilling at the end to crisp up and finish off the meat.
The times we give are approximate because each cook varies slightly, for a range of reasons from fat content to weather and even charcoal type.