Smoke Time Calculator
Pick your meat, weight and smoker temperature. You'll get an estimated cook time, the internal temperature to pull at, and when to start so it's ready to serve on time.
These are estimates. Thickness, fat, how cold the meat is, weather, and your smoker all change cook times, sometimes by hours. Always cook to internal temperature, not the clock. The start time includes 30 minutes to bring the smoker up to temperature plus your rest time, and uses the long end of the range so you're not caught short.
Cook times at a glance (250°F)
| Meat | Time at 250°F | Pull at |
|---|
New to smoking? Read How to Smoke Meat: The Complete Beginner's Guide, which covers the stall, wrapping, and resting. Smoking salmon? See How to Smoke Fish.
Thermapen ONE by ThermoWorks
The calculator gets you close, but only a thermometer tells you when it is actually done. The Thermapen is the one I trust: fast, accurate readings in about a second.
See it at ThermoWorks