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Temperature Guide
Smoking Temperatures
Your complete reference for BBQ smoking temperatures. Convert between Celsius and Fahrenheit, and find the perfect internal temperatures for any meat.
Temperature Converter
Quick reference:
Smoking Temperature Guide
Internal temperatures are target temps when the meat is done. Always use a reliable meat thermometer.
| Meat | Smoker Temp | Internal Temp | Notes |
|---|---|---|---|
| Chicken (Whole) | 275°F (135°C) | 165°F (74°C) | Higher temp for crispy skin |
| Chicken (Thighs) | 275°F (135°C) | 175°F (79°C) | Dark meat benefits from higher internal |
| Chicken (Wings) | 275°F (135°C) | 165°F (74°C) | Can finish at 350°F for crispiness |
| Turkey (Whole) | 275°F (135°C) | 165°F (74°C) | Spatchcock for even cooking |
| Beef Brisket | 225-250°F (107-121°C) | 195-205°F (90-96°C) | Low and slow; rest 1+ hour |
| Beef Ribs | 250-275°F (121-135°C) | 200-210°F (93-99°C) | Probe tender when done |
| Tri-Tip | 225-250°F (107-121°C) | 130-135°F (54-57°C) | Medium-rare; can reverse sear |
| Prime Rib | 225-250°F (107-121°C) | 120-130°F (49-54°C) | Rest before slicing |
| Pork Shoulder/Butt | 225-250°F (107-121°C) | 195-205°F (90-96°C) | For pulled pork; rest 1 hour |
| Pork Ribs (Spare) | 225-250°F (107-121°C) | 195-203°F (90-95°C) | 3-2-1 method optional |
| Pork Ribs (Baby Back) | 225-250°F (107-121°C) | 195-203°F (90-95°C) | Shorter cook than spare ribs |
| Pork Loin | 225-250°F (107-121°C) | 145°F (63°C) | Don't overcook; stays lean |
| Pork Belly | 250-275°F (121-135°C) | 195-200°F (90-93°C) | For burnt ends or slices |
| Lamb Shoulder | 225-250°F (107-121°C) | 195-205°F (90-96°C) | Similar to pork shoulder |
| Lamb Leg | 225-250°F (107-121°C) | 145°F (63°C) | Medium doneness |
| Salmon | 225°F (107°C) | 145°F (63°C) | Can go lower for more smoke |
| Pork Chops | 225-250°F (107-121°C) | 145°F (63°C) | Thick cut works best |
| Meatloaf | 250-275°F (121-135°C) | 160°F (71°C) | Great smoke flavor |
| Sausages | 225-250°F (107-121°C) | 160°F (71°C) | Don't pierce the casing |
Temperature Tips
- • Always measure at the thickest part of the meat, away from bone
- • Carry-over cooking can add 5-10°F after removing from heat
- • Large cuts like brisket benefit from resting 1+ hours
- • The "stall" around 150-170°F is normal for large cuts
Smoke Wood Pairings
- • Hickory: Strong flavor, great for pork and ribs
- • Oak: Medium smoke, versatile for all meats
- • Apple/Cherry: Mild and sweet, perfect for poultry
- • Mesquite: Intense flavor, use sparingly on beef