Smoking Time and Temperature Chart

Item To Be Smoked
Smoking Target
Temperature
Approximate Smoking TimeFinal Intenal Temperature
Pork Shoulder (Pulled) 6 to 10 lbs.
225° F to 250° F
8 to 12 hours
205° F
Pork Tenderloin 1.5 to 2 lbs.
225° F to 250° F
2.5 to 3 hours
160° F
Whole Hog to 85 lbs.
225° F to 250° F
16 to 18 hours
205° F
Duck (Whole) 4 to 5 lbs.
225° F to 250° F 3 to 4 hours 170° F
Frogs Legs
225°-250° F
3 to 4 hours
Pulls back from bones
Goat
185° F
8 Hours
2 hours at 150ºF
Goose (Whole)
225° F to 250° F 30 Minutes/lb 170° F
Pheasant
200° F 2.5 to 3 Hours 170° F
Rabbit (3.5 lbs)
200° F 3.5 to 4 hours 160° F
Veal Chops
200° F 1 to 1.5 hours/lbs 160° F
Venison Roast
200° F to 225° F 1 to 1.5 hours/lbs 160° F
Venison Tenderloin
225° F to 250° F 1 to 1.5 hours/lbs 160° F
Catfish 225° F to 250° F 2 to 3 hours Until Done
Fish (Whole) 4 to 6 lbs.
225°-240° F 3.5 to 4 hours Until Flaky
Fish (Fillets) 4 to 6 oz. 225°-240° F 1.5 to 2 hours Until Flaky
Fish (Hot Smoking)
90°F for 2 hrs. then 150°F
2 to 3 hours Until Flaky
Fish (Cold Smoking) 80-90°F for 1-5 days for 1-5 days Until Done
Fish Jerky 140° F 3 to 4 hours Until Done
Lox
70-80°F
1-3 days Until Done
Salmon (Cold Smoked)
70-80°F 24 Hours
Until Done
Salmon (Hot Smoked)
200° - 225° F
3 to 4 hours The oil turns dark
More Pork
Fish
Other Meats
Page 4/6
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