Smoking times and temperatures for 50+ cuts of beef, pork, poultry, fish and lamb, plus the stall, the wrap and the rest that stretch the clock.
Recipes for smoked chili disagree by a factor of four because they are not the same dish: one smokes a raw meatball to a 160°F safety floor, the other starts with meat already browned and only needs smoke time.
Updated Oct 2026
Smoked shrimp recipes run from fifteen minutes to an hour and a half at similar chamber temperatures. The gap is not about size. Some cooks choose the slow number on purpose, to buy more time in the smoke before the shrimp is already done.
Updated Oct 2026
Baked beans recipes split between 1 hour at 350°F and up to 3 hours at 225°F to 250°F. The beans are already cooked in the can. The clock is timing smoke and a sauce that thickens, not doneness.
Updated Oct 2026
Most guides put smoked hot dogs at 45 to 60 minutes, no thermometer required. One recipe describes something closer to a full day. They are not disagreeing about time; they describe two different foods.
Updated Sep 2026
Published times for smoking pork tenderloin run from one hour to two at nearly the same pit temperature. Weight does not explain the gap. The width of the thick end does.
Updated Sep 2026
Smoked catfish times run from 45 minutes to 6 hours. The gap is not about the size of the fish. It comes down to whether the fillet was cured in salt and sugar before it ever reached the smoker.
Updated Oct 2026
Smoked queso recipes run from 30 minutes at 350°F to two hours at 275°F, and stir anywhere from never to every fifteen minutes. The stir is the step nobody explains, and it does not do what people think it does.
Updated Oct 2026
Trout is timed as though it were a small salmon. It is not shaped like one. A whole trout is wrapped in skin, and skin is the one surface on the fish that smoke cannot get through.
Updated Sep 2026
Published times run from 30 minutes at 350°F to two hours at 275°F. Nothing in the pan is raw, so that clock is not measuring doneness. It is measuring how long the sauce survives.
Updated Oct 2026
Google's AI Overview and Traeger both pull a tomahawk steak around 100°F to 115°F, before it's ever seared. Smoked Meat Sunday and No Limit Cooking put the finished steak at 130°F to 140°F. The two pairs aren't disagreeing, one is measuring before the sear, the other after.
Updated Sep 2026