BBQ Smoker Time Calculator
This smoker time calculator helps you estimate how long different meats take to cook in a BBQ smoker. Select your meat, weight and smoker type to receive an estimated smoking time based on low-and-slow cooking principles.
Results are intended as a planning guide rather than an exact timer. Factors such as outdoor temperature, smoker efficiency and meat thickness can affect total cooking time. Always cook meat to internal temperature rather than relying on time alone.
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How this BBQ Smoker Time Calculator works
Our calculator builds a practical smoking plan, not a fixed countdown.
We estimate a planning window using:
The cut of meat
Its weight
Your smoker style and chamber temperature
From that, we generate a stage-based cook plan covering:
Preheat & preparation
Smoking to the wrap or spritz point
Wrapped finish to target internal temperature
Proper resting time before serving
The total time shown includes resting, because resting is essential for large cuts like brisket and pork shoulder.
Smoking times are always a guide, not a guarantee.
Doneness is determined by internal temperature and probe tenderness, not the clock alone.
For larger cuts, the calculator also accounts for the stall, which commonly occurs between 65–75°C, where internal temperatures plateau for extended periods.
External factors such as weather, altitude, meat shape, and pit stability can all affect real-world cook times. Always probe the thickest part before serving.
Target temperatures & doneness
This BBQ Smoker Time Calculator is designed for planning rather than stopwatch cooking.
Brisket: typically ~93 °C/200 °F, pull when probe slides like butter.
Pork shoulder (pulled): ~93–95 °C/200–203 °F.
Chicken (whole/breast): 75 °C/165 °F minimum in the thickest part.
Salmon (tender): 50–55 °C/122–131 °F; 63 °C/145 °F for well-done.
Always verify with a calibrated thermometer.
Always follow official food safety guidance for minimum internal temperatures.
Smoker styles & timing behavior
Offset stick burners love clean smoke but can swing with wind; pellets are steady but recover slowly after lid-open; kettles run hotter near the fire; kamados hold heat well; electrics are gentle but add less bark. The calculator adjusts base temps/times for each.
