Smoking time calculator
14 lb whole turkey at 225°F takes
6h 45min to 10h 15min
- Pull at
- 165°F
- FDA safe minimum
- 165°F
Your cook
8–20 lb
At each smoker temperature
| Smoker | Time |
|---|---|
| 225°F answer | 6 h 45 min – 10 h 15 min |
| 250°F answer | 5 h 35 min – 8 h 30 min |
| 275°F answer | 4 h 30 min – 6 h 50 min |
| 300°F answer | 3 h 20 min – 5 h 10 min |
Most-cooked cuts
- whole turkey smoking time 6 h 45 min – 10 h 15 min
- pork butt smoking time 9 h 35 min – 15 h 35 min
- How long to smoke baby back ribs 5 h 15 min – 6 h
- brisket 10 h 50 min
- How long to smoke whole chicken 4 h 15 min
- How long to smoke chicken wings 2 h – 2 h 40 min
- salmon smoking time 35–45 min
- pork loin smoking time 4 h 15 min
At 225°F; cuts timed by the pound at their middle weight.
Everything at one temperature
Sources
Figures built October 2026.
Where these figures come from (7)
- Cook times: Masterbuilt, “Smoking Time & Temperature Guide”, retrieved from https://www.masterbuilt.com/blogs/master-it-blog/smoking-time-temperature-guide on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: Traeger, “Best Smoked Turkey”, retrieved from https://www.traeger.com/learn/how-to-smoke-turkey on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: Traeger, “Prime Rib Cooking Times & Guide”, retrieved from https://www.traeger.com/learn/how-to-cook-prime-rib on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: ThermoWorks, “Smoked Pulled Pork: Delicious Results in Almost Half the Time”, retrieved from https://blog.thermoworks.com/pulled-pork-time-temperature-matters/ on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Cook times: Smoking-Meat.com, “Smoking Times and Temperatures Chart”, retrieved from https://www.smoking-meat.com/smoking-times-and-temperatures-chart on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
- Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.
- Smoker air temperature: USDA Food Safety and Inspection Service, “Smoking Meat and Poultry”, last updated 2024-08-13, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry; read on 2026-09-30 from the Internet Archive copy https://web.archive.org/web/20260119024449/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry.
Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends. The USDA advises keeping the air in the smoker between 225 and 300°F for the whole cook.