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 lamb chops run from 15 minutes to over an hour, and the method (sear or no sear) is only half the story. Loin chops, rib chops, and shoulder chops are three different cuts sharing one name, and the recipes that name their cut show the cut setting the clock.
Updated Sep 2026
Google's AI Overview puts a flank steak at 45 to 90 minutes. Jerkyholic gets there in 20. Traeger's own recipe runs a full 3 hours. Most of that gap is a fast reverse sear against a full smoke-through, which aren't the same cook. Traeger's number is the one that split doesn't explain.
Updated Sep 2026
Google's AI Overview times oxtail at 6 to 7 hours. Kamado Joe stops at 2 to 3. Neither one is wrong, because they're not timing the same thing: one counts the smoker phase alone, the other adds the covered braise that actually breaks down the tail's connective tissue.
Updated Sep 2026
Four sources give four different smoking times for a beef tenderloin at nearly the same pit temperature, a wider spread than this site found on prime rib, where weight explained almost everything. Tenderloins don't vary in weight nearly as much. What they vary in is shape, and none of the four sources say whether they accounted for it.
Updated Sep 2026
Every recipe and the AI Overview agree on roughly the same window for a cornish hen, which almost never happens on this site. The reason is size: this is the one whole bird small enough that the breast-thigh gap every bigger bird here needs a trick to manage barely has time to open.
Updated Sep 2026
Every cut on this site so far has had a target internal temperature that decides when it's done. Bologna doesn't. It left the factory already cooked, so the one to four hours recipes call for is about crust and smoke, not safety.
Updated Sep 2026
Traeger's own recipe pulls turkey legs at 165°F after four to five hours on the smoker. Hey Grill Hey pulls the same cut in about ninety minutes. Neither recipe is wrong. They are answering different questions, and this site already knows why dark meat runs two clocks at once.
Updated Sep 2026
A picnic shoulder usually weighs less than the Boston butt this site already measured, yet published guides run it at a lower pit temperature for more total hours. The gap isn't the cut's fault. It comes from a thicker fat cap and a skin option a butt never has.
Updated Sep 2026
Ten to sixteen hours is the number most guides give for a whole brisket, but Google's own AI Overview contradicts its own math inside that range. This site had already measured the three moments responsible for the gap, the stall, the wrap, and the rest, in three separate pieces. This is the first one that adds them up.
Updated Sep 2026
Recipes for a smoked rack of lamb range from about thirty-five minutes to two hours, but almost all of them land on the same rosé finish. Unlike the leg of lamb this site already measured, the spread here is not a second lane at pulling temperatures. It is the chamber, not the doneness, that keeps changing between recipes.
Updated Sep 2026