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 a smoked leg of lamb range from ninety minutes to eight hours for what is supposedly the same cut. The gap is not disagreement. A leg of lamb carries enough connective tissue to end as a sliceable roast or a pulled one, and only one of those finishes actually crosses into collagen-conversion territory.
Updated Sep 2026
A duck carries a subcutaneous fat cap that chicken and turkey do not, which changes the timing rules. Whole duck, duck breast, and the render-then-crisp method, broken down by weight and cut.
Updated Sep 2026
Recipes for corned beef split into two camps: some stop at 2 to 4 hours and 165°F, others run 6 to 9 hours past 200°F. The gap is not a disagreement about doneness. A cure changes flavor and color, not collagen, and this cut still needs the same breakdown as a raw brisket.
Updated Sep 2026
Recipes for smoked jerky run from 2 hours on a hot pellet grill to 10 hours on a cool electric smoker loaded with thick slices. The spread isn't really about disagreement on temperature. Sliced this thin, the meat reaches chamber temperature in the first half hour. What takes the rest of the time is water, not heat.
Updated Sep 2026
The AI Overview gives a flat rate of 15 to 30 minutes per pound, worked out for a 12-pound bird. Search a little further and the same engine gets asked whether a 20-pound turkey is too big to smoke, a question a flat rate should have already answered.
Updated Sep 2026
Recipes for smoking bacon range from 30 minutes to 6 hours, and the spread has nothing to do with disagreement. A whole cured slab, a package of pre-sliced strips, and a cold smoke are three different jobs wearing the same one-word name.
Updated Sep 2026
Every guide agrees on a rough time range for a spatchcocked bird. None of them mention which end of the grate it is sitting on, and on an offset, that decision changes which piece finishes first.
Updated Sep 2026
Search how long to smoke short ribs and the times run from two hours to twelve for what looks like the same cut. Most of that gap has nothing to do with temperature. Butchers sell at least three different cuts under the name "short ribs," and only one of them is built to survive a smoker.
Updated Sep 2026
Recipes for a similar sized meatloaf run from 90 minutes to 4 hours at close to the same chamber temperature. The spread is not disagreement. It comes down to a shape the cook decides before the smoker is even lit.
Updated Sep 2026
Recipes for the same burger swing from 8 minutes to 90. The disagreement is not about heat, it is about a shape nobody measured before starting the timer.
Updated Sep 2026