Pro-Q Smokers & BBQs

Cooking Time & Temperature Chart

Checking the internal temperature of your food is the best way to check that it is cooked - it is accurate, safe and doesn't rely on the food "looking" ready. This handy chart will walk you through all the cook times and temperatures for many popular foods.

Cooking Time & Temperature Chart

 

Food

Smoker Temp

Approx. Time

Final Temp

Notes

Beef

 

Beef Roast (Rare)

225-250°F

10mins/1lb

125°F

 

Beef Roast (Med-Rare)

225-250°F

15mins/1lb

135°F

 

Beef Roast (Medium)

225-250°F

20mins/1lb

145°F

 

Beef Roast (Well)

225-250°F

30mins/1lb

155°F

 

Brisket

225-250°F

1.5hrs/1lb

185-195°F

ST

Beef Short-Ribs

225-250°F

8-10 hours

190-195°F (PB*)

ST

Pork

 

Pork Chops

225-250°F

1.5hours/1lb

160°F

GR

Pork Roast Sliced

225-250°F

6-8 hours

160°F

ST

Pork Butt (Pulled)

225-250°F

2hours/1lb

205°F

ST

Baby Back Ribs

225-250°F

5-6 hours

(PB)

GR

Spare Ribs

225-250°F

5-7 hours

(PB)

GR

Whole Hog

225-250°F

16-18 hours

205°F

 

Poultry

 

Chicken (whole)

225-250°F

3-4 hours

170°F

 

Chicken (pieces)

225-250°F

2 hours

170°F

GR

Turkey (whole)

225-250°F

2.5 hours/1lb

170°F

 

Turkey (legs)

225-250°F

2-3 hours

170°F

 

Duck (whole)

225-250°F

3-4 hours

170°F

 

Pheasant

200°F

3-4 hours

170°F

 

Lamb

 

Lamb Leg (rare)

225-250°F

4-8 hours

135°F

 

Lamb Leg (med-rare)

225-250°F

4-8 hours

140-150°F

 

Lamb Leg (medium)

225-250°F

4-8 hours

160°F

 

Lamb Leg (Well)

225-250°F

4-8 hours

170°F

 

Lamb Shank

225-250°F

4 hours

130°F min

Until Tender

Fish

 

White meat

225-250°F

Size depending

-

Cook until flakey

Salmon (whole)

200-225°F

3-4 hours

-

Cook until the oil is dark

Tuna Fillets

200-225°F

45-55mins

125°F(medium rare)

 

 

*PB = Pull Back -This is when the meat starts to pull away from the bones of the ribs, the other way to check ribs is to do the flex test. The BBQ experts came up with another method using the 'flex' of the rack. This means picking up the ribs about 1/3rd of the way along the rack, and 'bouncing' them gently. If the rack bends to about 90° and cracks appear in the top of the meat, the ribs are done.

ST = Stalling - This means that the meat may stall at 160°F, and the temperature will not move for some time, it is not a reason to panic! It is caused by the meat sweating off the heat, and will stop as soon as the excess has evaporated.

GR = Grilling - We recommend grilling at the end to crisp up and finish off the meat.

The times we give are approximate because each cook varies slightly, for a range of reasons from fat content to weather and even charcoal type. 


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