Meat Smoking Guide and Temperature Chart

Smoking meat is a great pastime and our handy meat smoking guide and temperature chart will help you achieve brilliant results every time. Always remember to check the internal temperature of the food you are cooking to ensure it has reached the minimum temperature for food safety. Smoking times and temperatures may vary and the data published below is just an estimate. Your smoker temperature will fluctuate during the cooking process thanks to weather, attentiveness and resisting the urge to open the door for a look inside!

This guide is for anyone looking to smoke meats and fish at home who needs a quick reference guide for smoking temperatures and times for different cuts of meat and fish.

See our range of smoking woods to use on your bbq or in your smoker at home.

Smoking Temperatures and Smoking Times

These are the ideal temperatures for cooking different types of meat such as beef tenderloin, pork belly, pork ribs and even for smoking fish. This temperature chart describes the desired internal temperature of your smoker during smoking. We'll refer to this as the 'cooking temp'. Hot smoking foods tends to range between 50°c and 100°c .

This table gives specific times for specific meats such as beef smoking times, and the safe minimums to keep in mind are 63°c/145 f for beef, pork and lamb cuts and 74°c/165°F for poultry:

Meat	Cut	Smoker temperature	Target internal temp	Safe Minimum Temp	Smoke time per 100g	Smoke time per 1kg
Beef	Brisket	120°c	90°c - 96°c	63°c	10 - 12 mins	1.75 - 2 hrs
	Beef short ribs	120°c	93°c - 96°c	63°c	50 - 50 mins	6 - 8 hrs
	Chuck roast	120°c	93°c - 96°c	63°c	12 - 15 mins	2 - 2.5 hrs
	Topside	110°c	54°c - 60°c (medium rare)	63°c	8 - 10 mins	1.25 - 1.5 hrs
	Silverside	110°c	58°c - 63°c	63°c	8 - 10 mins	1.25 - 1.5 hrs
	Rib of Beef	110°c	54°c - 57°c	63°c	8 - 10 mins	1.25 - 1.5 hrs
	Beef tenderloin	110°c	54°c - 57°c	63°c	7 - 9 mins	1 - 1.25 hrs
Pork	Shoulder	120°c	92°c - 96°c	63°c	10 - 12 mins	1.75 - 2 hrs
	Belly	120°c	90°c - 95°c	63°c	10 - 12 mins	1.75 - 2 hrs
	Spare ribs	120°c	90°c - 95°c	63°c	40 - 50 mins	6 - 7 hrs
	Gammon joint	110°c	68°c - 72°c	63°c	8 - 10 mins	1.5 hrs
	Pork loin	110°c	63°c - 68°c	63°c	8 - 10 mins	1.5 hrs
	Sausages	108°c	72°c	72°c	10 - 12 mins	1.5 - 2 hrs
Lamb	Leg	110°c	60°c - 72°c	63°c	8 - 10 mins	1.5 hrs
	Shoulder	120°c	92°c - 95°c	63°c	10 -12 mins	2 hrs
	Rack	110°c	54°c - 60°c	63°c	7 - 8 mins	1 - 1.25 hrs
	Lamb shanks	120°c	90°c - 95°c	63°c	35 - 45 mins	5 - 6 hrs
Chicken	Whole chicken	120°c	74°c	74°c	10 - 12 mins	1.75 - 2 hrs
	Breast	110°c	74°c	74°c	8 - 10 mins	1.25 - 1.5 hrs
	Thighs	120°c	78°c - 82°c	74°c	10 - 12 mins	1.75 hrs
	Wings	120°c	80°c - 85°c	74°c	12 - 15 mins	2 - 2.5 hrs
	Drumsticks	120°c	74°c	74°c	12 - 15 mins	2 - 2.5 hrs
Turkey	Whole turkey	120°c	74°c	74°c	10 - 12 mins	2 hrs
	Breast	110°c	74°c	74°c	8 - 10 mins	1.5 hrs
	Leg	120°c	80°c	74°c	12 - 15 mins	2 - 2.5 hrs
Game	Venison haunch	110°c	54°c - 60°c	63°c	8 - 10 mins	1.5 hrs
	Venison shoulder	120°c	90°c - 95°c	63°c	10 - 12 mins	2 hrs
	Pheasant	110°c	74°c	74°c	10 - 12 mins	2 hrs
	Partridge	110°c	74°c	74°c	10 -12 mins	1.75 hrs
	Rabbit	110°c	71°c - 74°c	71°c	10 - 12 mins	1.75 hrs
Seafood	Salmon	95°c	60°c - 63°c	63°c	8 - 10 mins	1.25 - 1.5 hrs
	Trout	95°c	60°c - 63°c	63°c	8 - 10 mins	1.25 - 1.5 hrs
	Mackerel	95°c	63°c	63°c	8 - 10 mins	1.25 hrs
	Cod	95°c	63°c	63°c	8 - 10 mins	1.25 hrs
	Haddock	95°c	63°c	63°c	8 - 10 mins	1.25 hrs
	Sea Bass	95°c	63°c	63°c	8 - 10 mins	1.25 hrs
	Monkfish	95°c	63°c	63°c	8 - 10 mins	1.25 hrs
	Prawns	110°c	63°c	63°c	5 - 8 mins	45 - 60 mins
	Scallops	110°c	63°c	63°c	5 - 8 mins	45 - 60 mins
	Mussels	110°c	Cook until shells open		5 - 8 mins	45 - 60 mins

For seafood, smoked fish should reach an internal temperature of 145°F for safety.

Food Safety and Internal Temperature Guidelines

Smoking food is one of the most enjoyable ways to cook, but it also requires careful attention to food safety. Unlike grilling over high heat, smoking often takes place over many hours at relatively low temperature, making it important to understand how bacteria grow and how to keep food safe throughout the cooking process.

The temperature range between 5°C and 63°C is commonly referred to as the danger zone, where harmful bacteria multiply most rapidly. While meat will inevitably spend some time passing through this temperature range as it cooks, it should not remain there unnecessarily, or between 40°F and 140°F for more than 4 hours. Always refrigerate meat before cooking, avoid leaving it out on the worktop for extended periods and begin the smoking process promptly once the smoker has reached the desired cooking temperature.

Use a reliable digital meat thermometer to monitor the internal temperature of your food. Never rely on colour alone, particularly with poultry or pork. Different cuts of meat become safe at different temperatures, so always use the target internal temperatures shown in the smoking guide above, and note that the USDA recommends cooking pork to a minimum of 145°F.

Good hygiene is equally important. Wash your hands before and after handling raw meat, keep separate chopping boards for raw and cooked foods and clean knives, probes and utensils thoroughly between uses. Once your food has finished cooking, allow larger cuts to rest before carving, as this helps redistribute juices while allowing the internal temperature to stabilise. Cold smoking meats should only be done by certified personnel.

Preparing Meat For Smoking

The quality of your finished barbecue begins long before the meat enters the smoker. Proper preparation helps develop better flavour, more even cooking and an attractive bark on larger cuts.

Start by trimming away excess fat where necessary. While some fat is essential for flavour and moisture, thick layers prevent smoke from reaching the meat and will rarely render completely during cooking. For brisket, for example, leaving approximately 6 mm of fat provides excellent protection without preventing smoke penetration.

Pat the meat dry with kitchen paper before applying seasoning. Removing excess surface moisture allows rubs to adhere more evenly and encourages better bark formation during the cook.

Many barbecue enthusiasts apply a binder such as yellow mustard or a light coating of oil before adding a dry rub. The binder itself contributes very little flavour but helps the seasoning stick to the meat during the early stages of cooking.

Where time allows, season the meat several hours before smoking or leave it uncovered overnight in the refrigerator. This allows the seasoning to penetrate the surface while drying the exterior slightly, producing an even better crust during smoking.

Finally, remove large joints from the refrigerator around 30 minutes before cooking. Allowing the chill to come off the surface promotes more even cooking, although the meat should never be left unrefrigerated for prolonged periods.

Check out the best wood for smoking chicken.

Varying Temperatures for Slower Cooking

One of the greatest advantages of smoking is the ability to tailor the cooking temperature to both the cut of meat and the desired result.

Lower smoker temperatures, typically around 90°C to 105°C, maximise smoke exposure and produce exceptionally tender meat with more smoke flavour. These temperatures are particularly well suited to fish, sausages and delicate cuts where preserving moisture is the priority, and fish is often cooked at much lower temperatures than barbecue-style cuts. Once meat passes 140°F, additional smoke contributes less and over-smoking can become a risk.

Most traditional low-and-slow barbecue is cooked between 107°C and 121°C. This range provides an ideal balance between cooking time, smoke absorption and the gradual breakdown of collagen. Brisket, pork shoulder, ribs and beef short ribs all benefit enormously from cooking within this temperature window.

Some cuts can be cooked slightly hotter, around 130°C to 150°C, to reduce cooking time while still retaining many of the characteristics associated with smoked barbecue, but pushing the smoking temp too high can leave meat tough and dry. This approach is often used for chicken, turkey and smaller joints that contain less connective tissue.

Remember that every smoker behaves differently. Ambient temperature, wind, humidity, fuel quality and even the frequency with which the lid is opened will influence cooking temperatures. Small fluctuations are perfectly normal and should not be chased constantly by adjusting vents or adding fuel every few minutes. Stable cooking over several hours almost always produces better results than attempting to maintain an absolutely perfect temperature.

For fish, you can even consider a cold smoke where smoke is created at a much lower temperature than those described above. Read our guide to cold smoking here.

Stall temperatures

Many people smoking meat for the first time become concerned when the internal temperature suddenly stops rising, sometimes for several hours. This phenomenon is known as the stall, and it is a completely natural part of low-and-slow barbecue. Read Understdaning Stall Temp to learn more.

The stall usually occurs when the internal temperature reaches approximately 65°C to 75°C. At this point, moisture evaporating from the surface of the meat cools it at almost exactly the same rate that heat is entering it, so the thermometer may sit at the same temperature for hours. This process is remarkably similar to how perspiration cools the human body on a hot day.

Although it can be frustrating, the stall plays an important role in producing outstanding barbecue. During this period, collagen continues breaking down into gelatin, connective tissue softens and fat gradually renders throughout the meat. These changes are responsible for the tenderness associated with perfectly smoked brisket, pulled pork and beef ribs. For example, brisket often reaches its ideal temperature around 195–205°F, then benefits from resting for about two hours before slicing.

Many pitmasters choose to simply wait out the stall, allowing the bark to continue developing naturally. Others use the Texas Crutch, wrapping the meat in butcher's paper or foil once the desired bark has formed. Wrapping helps retain moisture, reduces evaporative cooling and significantly shortens the cooking time. Butcher's paper preserves a firmer bark, while foil creates a softer exterior but cooks more quickly.

Whichever approach you choose, resist the temptation to increase the smoker temperature dramatically during the stall. Patience is often rewarded with better texture, richer smoke flavour and a superior finished product. The most important indicator of doneness is not how long the meat has cooked, but whether it has reached the correct internal temperature and feels tender when probed, as with pork butt, which is typically ready when tender at about 195°F internal rather than simply after a set number of hours.

Wood, Temperature and Flavour Effects

One of the greatest pleasures of smoking food is experimenting with different wood species to create unique flavours. Just as herbs and spices complement different ingredients, the type of wood you choose can significantly influence the finished taste of your barbecue. Some woods produce a light, sweet smoke that enhances delicate foods such as fish, while others create a bold, robust flavour capable of standing up to rich cuts of beef or game.

The cooking temperature also plays an important role in flavour development. Lower smoking temperatures allow food to spend more time exposed to clean wood smoke, resulting in a deeper, more pronounced smoke flavor. As smoker temperatures increase, cooking times become shorter and less smoke is absorbed by the food. This is why low-and-slow barbecue develops a much richer smoke profile than food cooked quickly over high heat.

Not all woods are suitable for smoking. Only use untreated hardwoods that have been properly seasoned or kiln dried. Avoid using lighter fluid as it can leave a chemical taste on food. Never burn painted, pressure-treated or chemically treated timber, softwoods such as pine or spruce, or reclaimed building timber, as these can produce unpleasant flavours and potentially harmful compounds.

Many pitmasters also enjoy blending different woods. For example, oak provides an excellent all-round base fuel that can be combined with smaller amounts of apple, cherry or hickory to create more complex flavour profiles without overwhelming the food.

Choosing the Right Wood

Wood	Flavour Profile	Best With
Alder	Very mild, delicate, slightly sweet	Salmon, trout, cod, shellfish, chicken
Apple	Mild, sweet and fruity	Pork, poultry, turkey, seafood, vegetables
Cherry	Sweet, fruity, rich colour	Pork, chicken, duck, lamb, ham
Oak	Medium strength, earthy, balanced	Beef, brisket, lamb, pork, sausages
Hickory	Strong, smoky, bacon-like	Brisket, pork shoulder, ribs, sausages
Maple	Mild, subtly sweet	Pork loin, poultry, vegetables, cheese
Beech	Mild, clean and nutty	Ham, bacon, sausages, poultry, cheese
Pecan	Rich, nutty and slightly sweet	Beef, pork, poultry, game birds
Mesquite	Very strong, earthy, intense	Steaks, brisket, beef ribs (use sparingly)
Whisky Barrel Oak	Rich oak with subtle whisky notes	Beef, venison, lamb, pork shoulder

Alder is a traditional wood for salmon and other seafood.

As a rule, wood chips suit smaller smokers, while wood chunks last longer in larger charcoal cookers.

Matching Smoke Intensity to Your Food

The best results are achieved by matching the intensity of the smoke to the richness of the food. Delicate foods can easily become overwhelmed by heavy smoke, while large fatty joints often benefit from stronger woods.

• Fish and Seafood – Alder is the traditional choice because of its clean, delicate flavour. Apple also works exceptionally well with salmon and trout.

• Chicken and Turkey – Apple, cherry, maple and beech all produce a light sweetness without overpowering the meat.

• Pork – Apple and cherry are classic pairings for ribs and pulled pork, while oak provides a stronger traditional barbecue flavour.

• Beef – Oak is perhaps the most versatile choice, with hickory adding a deeper smoky character. Mesquite is best reserved for shorter cooks or blended sparingly with oak.

• Lamb – Oak, cherry and pecan complement lamb beautifully without masking its distinctive flavour.

• Game – Venison, pheasant and duck pair particularly well with oak, hickory and pecan, which provide enough depth to balance their richer taste.

Read our Guide to Smoking Food With Apple Wood Chips.

Clean Smoke Produces Better Barbecue

Perhaps more important than the type of wood is the quality of the smoke itself. The goal should always be a thin, pale blue smoke that is barely visible leaving the smoker. Thick white smoke often indicates incomplete combustion and can leave food tasting bitter or acrid.

Feed your smoker little and often, maintain good airflow and avoid smothering the fire with too much wood at once; a water pan can also help steady conditions and maintain humidity. Use a dual probe thermometer so one probe tracks the cooking chamber and one tracks the meat, making it easier to hold the desired temperature. Avoid using lighter fluid, as it can leave a chemical taste. Clean-burning hardwood produces a smooth, balanced smoke flavour that enhances the natural taste of the food rather than dominating it.

As a general rule, lighter woods suit lighter foods, while stronger hardwoods complement richer cuts of meat. Once you've mastered the basics, experimenting with different wood combinations is one of the most enjoyable aspects of low-and-slow barbecue.