5
Cold Smoke Time Chart
Food
Cold Smoking Time
Eggs, hard-cooked
15 to 30 minutes
Cheese, semi-firm
30 minutes
Nuts, shelled
30 minutes
Sea salt
1 to 2 hours
Vegetables, whole (garlic and mushrooms)
30 minutes to 1 hour
Vegetables, halved or quartered
(onions, peppers, and tomatoes)
30 minutes to 1 hour
Hot Smoke Time/Temperature Chart
The smoking times in the chart are meant to be a guideline, as the times may be affected by the cut, thickness, and weight of meat, as
well as personal preference. The temperature of the meat, poultry, and fish determines when it is adequately smoked, so smoke food to
temperature rather than to time. Use a meat thermometer to assure food is done.
Food (thaw before smoking)
Smoking Time
Smoking
Method
Internal Food
Temperature
Beef
Brisket (3 to 4 pounds)
5 to 6 hours
Combo Smoke 190° to 200°F
Ribs (3 to 4 pounds)
3 to 4 hours
Combo Smoke 190° to 200°F
Roast–arm, top/bottom round,
boneless rump
(3 to 4 pounds)
3 to 4 hours
Combo Smoke 190° to 200°F
Pork
Ribs (3 to 4 pounds)
3 to 4 hours
Combo Smoke 180° to 185°F
Roast–butt and shoulder
(3 to 4 pounds)
5 to 6 hours
Combo Smoke 190° to 200°F
Poultry
Chicken drumsticks or thighs
1 to 1½ hours
Hot Smoke
190° to 195°F
Whole chicken
(3½ to 4 pounds)
1 to 1½ hours
Hot Smoke
190° to 195°F
Turkey breast, bone-in
(4 pounds)
4½ to 5 hours
Combo Smoke 190° to 195°F
Turkey breast, boneless
(2 to 3 pounds)
2½ to 3½ hours Combo Smoke 190° to 195°F
Turkey drumsticks
1½ hours
Hot Smoke
190° to 195°F
Fish
Fillets–salmon, tuna, white fish
30 minutes
Hot Smoke
145°F
Whole fish
1 hour
Hot Smoke
145°F
Sausage-uncooked
Made from beef, pork, veal
1 to 1½ hours
Hot Smoke
160°F
Made from poultry
1 to 1½ hours
Hot Smoke
165°F
Venison
Roast (1½ to 2 pounds)
2 to 2½ hours
Combo Smoke
160°F
