Smoking Time and Temperature Chart

Item To Be Smoked
Smoking Target
Temperature
Approximate Smoking TimeFinal Intenal Temperature
Lamb( Leg) 7 to 9 lbs. Rare
225° F to 250° F
4 to 8 hours 135° F
Lamb( Leg) 7 to 9 lbs. Medium Rare
225° F to 250° F
4 to 8 hours 140° F to 150° F
Lamb( Leg) 7 to 9 lbs. Medium
225° F to 250° F
4 to 8 hours 160° F
Lamb( Leg) 7 to 9 lbs. Well Done
225° F to 250° F
4 to 8 hours
165° F and above
Lamb Shanks
225° F to 250° F
4 hours
Until Tender
Belly Bacon less than 100° F 6 hours
140° F
Buckboard Bacon 200° F 4 to 6 hours
140° F
Butt Bacon less than 100° F 6 hours
140° F
Canadian Bacon (from small tenderloins)
225° F to 250° F 1.5 hours per pound 140° F
Canadian Bacon (from Large tenderloins)
225° F to 250° F 1.5 hours per pound 140° F
Pig Candy (Candied Bacon)
225°-250° F
30-45 minutes
Done
Pork Butt (Sliced) 6 to 8 lbs. 225° F to 250° F 1.5 hours per pound 170° F
Pork Butt (Pulled) 6 to 8 lbs.
225° F to 250° F 1.5 hours per pound 205° F
Pork Chops
225° F to 250° F 1.5 hours per pound 160° F
Ham (Bone In)
225° F to 250° F 1.5 hours per pound 160° F
Pork Crown Roast 8 to 10 lbs.
225° F to 250° F 1.5 hours per pound 155° F to 165° F
Fattys (Jimmy Dean Pork Sausage)
225°-250° F
2.5 to 3 hours
170° F
Pork Loin 8 to 10 lbs.
225° F to 250° F
4 to 6 hours
160° F
Pork Sausage 1.5 to 2.5 inch
225° F to 250° F
1 to 3 hours
165° F
Ribs (Baby Back ) 1.5 to 2.5 lbs. 225° F to 250° F 5 hours
Pulls back from bones
Ribs (Spare Ribs) 2.5 - 3 lbs.
225° F to 250° F 5 to 7 hours
Pulls back from bones
Pork Shoulder (Sliced) 6 to 10 lbs.
225° F to 250° F
5 to 8 hours
175° F
Pork
Lamb
Page 3/6
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