Intel · Field Orders
Smoker Temperature Guide: What Temp to Smoke Everything
What temperature to run your smoker for brisket, pulled pork, ribs, chicken, salmon, burgers, turkey and tri-tip — with times at each temperature and USDA safe minimums.
| Cut | Range | Short answer |
|---|---|---|
| Brisket | 225–275°F | Run your smoker at 225–275°F. |
| Pulled Pork | 225–275°F | 225–275°F works; 250°F is a reliable default. |
| Ribs | 225–275°F | 225–275°F. |
| Chicken | 275–325°F | 275–325°F. |
| Chicken Breast | 250–300°F | Smoke at 250–300°F and cook to 165°F in the thickest part. |
| Salmon | 175–225°F | Hot-smoke salmon at 175–225°F. |
| Burgers | 225–275°F | Smoke 1-inch patties at 225–275°F for roughly 45–75 minutes, then sear hot for a crust. |
| Turkey | 275–325°F | 275–325°F. |
| Tri-Tip | 225–250°F | 225–250°F, then a hot sear. |
Related: smoking times chart · smoking wood chart · serve-time planner
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