Cooking Times to Smoke Meat
Suggested Cooking Times for Smoking Meat
Smoking times vary based on the type of meat, weight, outside temperature and type of smoker (e.g. gas, charcoal, electric). Our suggested cooking times are for general reference only. You should always use a meat thermometer to determine when your meat is safely cooked. For safe to eat internal temperatures and details for using a smoker refer to How to Use a Smoker.
The times below are all approximate using a charcoal smoker.
Pork/Beef Ribs
- Full rack = 4 to 6 hours ( sometimes you can get by with 4 hours, but leaving the ribs smoke longer gives more flavor)
Beef Roasts, Beef Brisket, Venison
- 3 to 4 lb roast = 4 - 5 hours cooking time
- Over 4 lbs = 1 hour per pound
Pork Roasts
- 3 to 4 lb roast = 5.5 to 6 hours cooking time
- 5 to 7 lb roast = 7.5 - 8.5 hours
Chicken
- 6 to 8 breasts = 3.5 to 5 hours
Turkey Leg
- 1 leg = 4 hours
Fish
- Filets = 1.5 to 2.5 hours (approx 6 oz each up to 6 filets)
- Whole Fish (4 to 5 lbs) = 3 to 4.5 hours
