Published: April 2026 | Last Updated: April 2026
Quick Answer
Most smoking happens at 107–135°C (225–275°F). Low and slow breaks down collagen into gelatin, turning tough cuts tender. Always cook to internal temperature, not time alone.
How Smoking Works
Smoking uses indirect heat and wood smoke to cook meat slowly over hours. The low temperature (typically 107–135°C / 225–275°F) breaks down connective tissue in tough, collagen-rich cuts — transforming them from chewy to melt-in-your-mouth tender.
The smoke itself adds flavour through a process called adsorption, where smoke compounds bind to the meat's surface. The best smoke is thin and blue (almost invisible), not thick and white. Thick white smoke contains creosote, which makes food bitter.
Beef Smoking Times
| Cut | Smoker Temp | Internal Temp (Target) | Time (Approx.) | Best Wood |
|---|
| Brisket (whole packer) | 110°C (225°F) | 96°C / 205°F | 12–18 hours | Post oak, hickory |
| Brisket (flat only) | 110°C (225°F) | 93°C / 200°F | 8–12 hours | Post oak, cherry |
| Beef Short Ribs | 135°C (275°F) | 96°C / 205°F | 6–8 hours | Oak, mesquite |
| Beef Chuck Roast | 110°C (225°F) | 93°C / 200°F | 6–8 hours | Hickory, oak |
| Beef Cheeks | 110°C (225°F) | 96°C / 205°F | 8–10 hours | Oak, cherry |
| Tri-Tip | 110°C (225°F) | 54°C / 130°F then sear | 1.5–2 hours | Red oak, cherry |
| Beef Jerky (sliced 5mm) | 80°C (175°F) | Dried, bendable | 4–6 hours | Hickory, mesquite |
The stall: Large beef cuts (especially brisket) hit a "stall" around 66–71°C (150–160°F) where the internal temperature plateaus for hours. This is caused by evaporative cooling. You can wait it out or wrap in butcher paper (the "Texas crutch") to push through faster.
Pork Smoking Times
| Cut | Smoker Temp | Internal Temp (Target) | Time (Approx.) | Best Wood |
|---|
| Pork Shoulder / Butt | 110°C (225°F) | 96°C / 205°F | 12–16 hours | Apple, cherry, hickory |
| Baby Back Ribs | 110°C (225°F) | Bend test / 93°C | 5–6 hours | Apple, cherry |
| Spare Ribs (St Louis) | 110°C (225°F) | Bend test / 93°C | 6–7 hours | Hickory, pecan |
| Pork Belly (whole) | 135°C (275°F) | 90°C / 195°F | 3–4 hours | Apple, maple |
| Pork Loin | 110°C (225°F) | 63°C / 145°F | 2.5–3.5 hours | Apple, cherry |
| Pork Belly Burnt Ends | 110°C then 135°C | 96°C / 205°F | 5–6 hours total | Cherry, hickory |
| Bacon (cured belly) | 93°C (200°F) | 66°C / 150°F | 2–3 hours | Apple, maple |
Chicken & Poultry Smoking Times
| Cut | Smoker Temp | Internal Temp (Target) | Time (Approx.) | Best Wood |
|---|
| Whole Chicken (1.8 kg) | 135°C (275°F) | 74°C / 165°F (breast) | 2.5–3.5 hours | Apple, cherry |
| Chicken Thighs | 135°C (275°F) | 76°C / 170°F | 1.5–2 hours | Cherry, pecan |
| Chicken Wings | 135°C (275°F) | 74°C / 165°F | 1.5–2 hours | Apple, cherry |
| Turkey Breast | 135°C (275°F) | 74°C / 165°F | 3–4 hours | Cherry, maple |
| Whole Turkey (5 kg) | 135°C (275°F) | 74°C / 165°F (breast) | 6–8 hours | Apple, pecan |
| Spatchcock Chicken | 150°C (300°F) | 74°C / 165°F | 1.5–2.5 hours | Cherry, maple |
Poultry tip: Smoke poultry at a higher temperature (135°C / 275°F minimum) than beef or pork. Lower temps can produce rubbery skin. For crispy skin, finish at 175°C (350°F) for the last 15–20 minutes or flash under a hot grill.
Lamb Smoking Times
| Cut | Smoker Temp | Internal Temp (Target) | Time (Approx.) | Best Wood |
|---|
| Lamb Shoulder | 110°C (225°F) | 93°C / 200°F (pull-apart) | 8–10 hours | Cherry, apple |
| Lamb Leg (bone-in, 2 kg) | 135°C (275°F) | 60°C / 140°F (medium) | 4–5 hours | Cherry, oak |
| Rack of Lamb | 110°C (225°F) | 54°C / 130°F then sear | 1.5–2 hours | Cherry, maple |
| Lamb Ribs | 135°C (275°F) | 93°C / 200°F | 3–4 hours | Apple, cherry |
Seafood Smoking Times
| Type | Smoker Temp | Internal Temp / Doneness | Time (Approx.) | Best Wood |
|---|
| Salmon Fillet (whole side) | 80–93°C (175–200°F) | 63°C / 145°F | 2–3 hours | Alder, apple |
| Trout (whole) | 80°C (175°F) | 63°C / 145°F | 1.5–2 hours | Alder, cherry |
| Prawns (large) | 110°C (225°F) | Opaque throughout | 30–45 min | Apple, alder |
| Oysters (in shell) | 110°C (225°F) | Shell opens | 30–45 min | Apple, cherry |
Note: Seafood absorbs smoke quickly. Use mild woods (alder, apple) and shorter smoke times. Over-smoking makes fish bitter and unpleasant.
Wood Pairing Guide
| Wood | Flavour Profile | Intensity | Best For |
|---|
| Hickory | Strong, bacon-like, slightly sweet | Strong | Pork, beef, ribs |
| Mesquite | Intense, earthy, bold | Very strong | Beef brisket, jerky (use sparingly) |
| Oak (Post/Red) | Medium, nutty, versatile | Medium | Everything — the all-rounder |
| Apple | Sweet, mild, fruity | Mild | Chicken, pork, ribs, fish |
| Cherry | Sweet, mild, rosy colour | Mild–Medium | Pork, chicken, lamb, duck |
| Pecan | Nutty, sweet, mild hickory | Medium | Pork, poultry, beef |
| Maple | Sweet, delicate, light | Mild | Poultry, pork, bacon, vegetables |
| Alder | Light, delicate, slightly sweet | Very mild | Seafood, especially salmon |
| Ironbark | Intense, hardwood, distinctive | Strong | Beef — popular Australian native wood |
Australian tip: Ironbark and red gum are excellent native Australian smoking woods. Ironbark gives an intense flavour suited to beef, while red gum is milder and works with pork and lamb. Source sustainably from BBQ wood suppliers rather than collecting from the bush.
Smoking Tips for Beginners
- Start with pork shoulder — it is very forgiving and hard to overcook
- Maintain steady temperature — small adjustments to vents, not big swings
- Use a two-probe thermometer — one for the smoker, one for the meat
- Don't over-smoke — smoke for the first 2–3 hours, then you can stop adding wood
- Keep a water pan inside — adds humidity and helps regulate temperature
- Resist the urge to open the lid — "If you're lookin', you ain't cookin'"
- Plan for the stall — budget extra time for large cuts; they will plateau
- Rest properly — wrap brisket in butcher paper, towel, and place in a cooler for 1–2 hours
Explore More Guides
Try Our BBQ Cook Time Calculator
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
Open Calculator
Frequently Asked Questions
What temperature should I set my smoker to?
Most meat smoking is done at 107–135°C (225–275°F). Beef and pork benefit from the lower end (110°C / 225°F) for maximum tenderness. Poultry should be smoked at a minimum of 135°C (275°F) to avoid rubbery skin.
How long does it take to smoke a brisket?
A whole packer brisket takes 12–18 hours at 110°C (225°F). Plan roughly 1–1.5 hours per 500g. The internal temperature should reach 96°C (205°F) and the meat should probe like butter.
What is the best wood for smoking?
Oak is the most versatile and works with everything. Apple and cherry are mild and suit pork and poultry. Hickory gives a strong bacon-like flavour for ribs and pulled pork. Match wood intensity to the protein.
Do I need to soak wood chips before smoking?
No. Soaking delays combustion and produces steam, not smoke. Dry chips and chunks produce cleaner, more consistent smoke. Use chunks for long smokes and chips for shorter sessions.
What is the stall when smoking meat?
The stall is a temperature plateau around 66–71°C (150–160°F) caused by evaporative cooling (the same principle as sweating). Large cuts like brisket and pork shoulder can stall for hours. You can wrap in butcher paper to push through it faster.
Related BBQ Guides
Further Reading
- Weber Grill Skills — Australia's most popular grill brand — guides for every cut and cooking method.
- AmazingRibs.com — The science of BBQ — temperature guides, techniques, and recipes backed by food science.