BBQ Smoker Time & Temperature Calculator – Full Timer
Kitchen Sizzlers — Food Smoking Planner
Estimates only — probe for doneness

Plan your smoke

Pick the rig you’re using today.
Get a backwards schedule if you know when you want to eat.
Advanced options

Your plan

Times are estimates. Chamber thermometer accuracy and meat thickness can shift results. Always trust your probe and rest properly.

Last Updated

August 11, 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.

Smoking FAQs

How long to smoke brisket per kg at 110–120 °C (225–250 °F)? Plan roughly 1.5–2.5 hours per kg, but pull when it’s probe-tender around ~93 °C/200 °F. Fat content and thickness change timing—use the timer to adjust +/− 5 minutes or skip stages.
When should I wrap brisket or ribs? Often at the stall (~70–75 °C / 158–167 °F internal). Butcher paper keeps bark drier; foil speeds cook more. The planner can schedule the wrap for you.
What’s the best spritz and frequency? A 50/50 apple juice & cider vinegar spritz every 45–60 min during the smoke phase; stop once wrapped.

Pulled Pork Butt Recipe

Quick & Easy BBQ Rub