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Kitchen Sizzlers — Food Smoking Planner
Estimates only — probe for doneness
Last Updated
November 18, 2025
How this BBQ Smoker Time Calculator works
We estimate a planning window from your cut + weight + smoker style and build a stage plan (preheat, spritz/wrap, finish, rest). Times are a guide—cook to internal temperature and feel (probe-tender) rather than time alone. Altitude, weather, and pit stability all matter.
Target temperatures & doneness
Brisket: typically ~93 °C/200 °F, pull when probe slides like butter.
Pork shoulder (pulled): ~93–95 °C/200–203 °F.
Chicken (whole/breast): 75 °C/165 °F minimum in the thickest part.
Salmon (tender): 50–55 °C/122–131 °F; 63 °C/145 °F for well-done.
Always verify with a calibrated thermometer.
Smoker styles & timing behavior
Offset stick burners love clean smoke but can swing with wind; pellets are steady but recover slowly after lid-open; kettles run hotter near the fire; kamados hold heat well; electrics are gentle but add less bark. The calculator adjusts base temps/times for each.
