Best Meat Smoking Times AND Temperatures in Electric Smokers
Expert grillers may not necessarily need to look for smoking time and temperature guidelines when smoking their favorite meat cuts with an electric smoker. Over the years, they have mastered the right temperature and how long their meat needs to stay in the electric smoker.
But every other person who wants to smoke meat effectively needs time and temperature guide. If you care about preparing a perfect smoked meat with the right temperature, the following guide will help you.
Smoking time and temperature for poultry
Poultry, the especially chicken, is one of the most popular meats prepared in the electric smoker. Below are the most common meat cuts for poultry and their cooking times/temperature.
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| Meat cut | Approximate Smoking time | Smoking temperature | Finished meat temperature |
| Whole Chicken | 3-4 hrs | 2750F – 3500F | 1650F |
| Pheasant/Quail | 1 hr | 2250F | 1650F |
| Goose whole | 30 mins/lb | 2500F – 2750F | 1700F |
| Chicken livers | 1 – 2 hrs | 2750F – 3500F | Till Crisp |
| Chicken Wings | 1 – 1¼ hr | 2750F – 3500F | 1700F |
| Chicken thighs | 1 – 1½ hr | 2750F – 3500F | 1700F |
| Chicken Quarters | 1 – 2 Hrs | 2750F – 3500F | 1700F |
| Cornish Hen | 2 – 3 hrs | 2750F – 3500F | 1700 F |
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Note: remember that cooking time may vary depending on the size of the meat cut. The above cuts are for large-sized poultry. Small and medium-sized birds can take lesser time to get fully cooked. If you set the electric smoker to 2500 F, the estimated cook time should be around 35 minutes per pound.
Smoking time and temperature for duck
Ducks are generally fattier and deeper in flavor than most birds, which make them ideal for smoking. But you may want to remove some of the fats before you cook with your electric smoker. Their fat may be excessive at times. Below are the two most common duck cuts for electric smoking.
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| Meat cut | Approximate Smoking time | Smoking temperature | Finished meat temperature |
| Whole Duck | 4 hrs | 2250F – 2500F | 1650F |
| Duck breast | 2 ½ – 3 hrs | 2250F – 2500F | 1600 F |
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Smoking time and temperature for beef
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| Meat cut | Approximate Smoking time | Smoking temperature | Finished meat temperature |
| Beef brisket | 12-20 hrs | 2250F – 2500F | 1900 F – 2050 F |
| Sausage | 30-60 mins. | 2250F – 2500 F | 1600 F |
| Tri-Tip | 2 – 3 hrs | 2250F – 2500 F | 130 – 1450 F |
| Tenderloin | 2 ½ – 3 hrs | 2250F – 2500 F | 190 – 2050 F |
| Whole Ribeye | 25 mins/lb | 2250F – 2500 F | 1200F(rare),1350F (Medium) |
| Rump roast | 30 mins/lb | 2250F – 2500 F | 1400 F (well done) |
| Chuck roast | 12 – 20 hrs | 2250F – 2500 F | 1900 F – 2000 F |
| Well done prime rib | 20 mins/lb | 2250F – 2500 F | 1450 F |
| Medium prime rib | 15 mins/lb | 2250F – 2500 F | 1350 F |
| Prime rib (rare) | 10 mins/lb | 2250F – 2500F | 1250 F |
| Spare ribs | 5 – 6 hrs | 2250F – 2500F | 1900 F – 2030 F |
| Short Ribs | 6 -8 hrs | 2250F – 2500F | 1900F – 2000F |
| Back Ribs | 3 – 4 hrs | 2250F – 2500F | 1900F – 2050F |
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Note: The differences in time and temperature between the various meat cuts depend on the size and diameter of the beef. Also, some beef cuts like ribs are tougher to cook, which means they require more time to get ready.
Smoking time and temperature for pork
Pork has moderate tenderness and a nice texture. This is why it requires a moderate and slow cooking process to fully enjoy its juicy flavor. Below are favorite pork cuts and their smoking time/temperature.
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| Meat cut | Approximate Smoking time | Smoking temperature | Finished meat temperature |
| Pork Sausage | 1 – 3 hrs | 2250F – 2500F | 1650 F |
| Tenderloin | 2 ½ – 3hrs | 2250F – 2500F | 1600 F |
| Whole Hog | 16 – 18 hrs | 2250F – 2500F | 2050 F |
| Belly Bacon | 6 hrs | Below 1000 F | 1400 F |
| Loin | 4 – 5hrs | 2250F – 2500F | 1450 F |
| Spare ribs | 5 – 7hrs | 2250F – 2500F | 1800 F – 1850 F |
| Baby back ribs | 5 hrs | 2250F – 2500F | 1800 F |
| Pork Butt | 1.5 hrs/ lb | 2250F – 2500F | 2050 F |
| Ham (Bone in) | 1.5 hrs/lb | 2250F – 2500F | 1600 F |
| Pork Chops | 1.5 hrs/lb | 2250F – 2500F | 1600 F |
| Pork Shoulder | 5 – 8 hrs | 2500F – 2750F | 1750F |
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Note: when smoking a pork butt, try to remove the extra fat layers at the top and sides of the meat.
Smoking time and temperature for turkey
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| Meat cut | Approximate Smoking time | Smoking temperature | Finished meat temperature |
| Whole Turkey | 4-5 hrs | 2750F – 3500F | 1700F |
| Turkey Breast | 4 hrs | 2750F – 3500F | 1650F |
| Turkey Wings | 2 – 2 ½ hrs | 2750F – 3500F | 1700F |
| Turkey Leg | 2 – 3 hrs | 2750F – 3500F | 1700F |
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Note: The size of the turkey will determine the exact smoking time. An average sized turkey breast, wing, or leg can be cooked within 3 hrs.
Smoking time and temperature for fish
Salmons and other types of fishes are very delicate and do not require an excessive level of heat. They don’t stay long in the fire too. So, it’s important to monitor them and get the right temperature. Otherwise, you can easily overcook the meal.
But a good electric smoker will help you get the right temperature. Most electric smokers will stop cooking automatically and switch over to warming mode when they reach the required temperature.
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| Meat cut | Approximate Smoking time | Smoking temperature | Finished meat temperature |
| Salmon Fillet | 1 hr | 2200F | 1450F |
| Salmon Whole | Until it starts to flake | 2000F | 1450 F |
| Shrimp | 20 – 30 mins | 2250F | To taste |
| Scallops | 45 -60 mins | 2250F | 1450F |
| Catfish | 2 – 3 Hrs | 2250 F | To taste |
| Oysters | 30 – 40 mins | 2250F | To taste |
| Lobster tails | 45 mins | 2250F | 1400 F |
| Tilapia Filet | 1 hr | 2200 F | 1450F |
| Whole trout | 1 hr | 2250F | 1450 F |
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Things affecting the times and temperature settings
Understanding all the smoking times and temperatures for the various meat cuts does not necessarily mean your smoked meat will always be perfect. No, it doesn’t. There are other factors that affect the smoking time and temperature of the meat.
Although the above tables are good guidelines, they may not be an accurate measure at all times. With the right knowledge on these factors that affect smoking temperature, you will be able to set the proper temperature and cooking time for the right meal.
Below are the major influences of smoking time and temperatures when cooking with an electric smoker.
- Diameter and thickness of the meat
- Fats and connective tissues
- Type of electric smoker used
- Type of electric smoker used
- Altitude
- External temperature
Diameter and thickness
This will obviously determine how long and how hot you cook your meat. A larger meat cut with thicker diameter will require more smoking time than a smaller cut size. For your meat to be properly cooked, the center has to reach certain heat levels.
Generally, it will take more time for this temperature level to reach a ticker meat with a wider diameter. When you put the size and shape of the meat into consideration, it will help you correctly determine its cooking time and temperatures in the electric smoker.
Fats and connective tissues
Meats with a lot of fats and connective tissues tend to stay longer under heat. To get the best out of the moisture content of such meat, the connective tissues in the meat has to reach a certain temperature.
They have to be heated to about 2050 F and stay at that level for a long period. The fat in your meat has to be cooked at about 1300 for them to spread out evenly.
Type of electric smoker used
The type of electric smoker you use can also affect the cooking time and temperature of your meat. Generally, the authenticity of the smoker’s thermometer will help a lot to provide accurate temperature readings.
Also, the more compact the smoker’s cooking space is, the faster it circulates heat. So the size of the smoker’s chamber can determine how long and how hot you can cook your meat. If you have not already bought your electric smoker, make sure you select the best for different types of meals you want to smoke. It helps a lot.
Altitude
Higher altitudes usually have lower air pressure. This means it takes more time to reach a high temperature. So if you live at a higher altitude, your meal could take a longer time to reach the cooked level you desire.
In this case, you need to allow more time to cook your meat. It’s also important to maintain a lower cooking temperature at this altitude to keep your meat very moist.
External temperature
Smoking in an extremely cold environment will definitely have its impact on the cooking time of your meal. As the external air cools the air that comes through the vents, it reduces the heat levels in the vents. The opposite will be the case when you are smoking meat in a hot environment. These variables will always alter the exact cooking time and temperature you need to smoke your meal.
To be able to prepare the perfect smoked meal, you need to put a lot of things into consideration. Apart from knowing the cooking times and temperatures for each meat cut, you need to understand other factors that affect these settings.
With the right information, we are sure you won’t find it difficult to prepare the best-smoked meal with your electric smoker. It’s evident that preparing the right smoked meal is not a rocket science. It all boils down to your knowledge, patience, and the type of smoker you have.
