Cooking Temps

Knowing the correct internal temperature of the food you are cooking is vital to ensuring that you, your family and guests are enjoying food that is safe to eat. 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. The final temp is the most accurate measure to determine if a food is cooked or not. See our range of food thermometers HERE



Smoker Temp

Approx. Time

Final Temp



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 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  


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 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


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 evapourated.

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