Work out smoke time and temperature instantly with clear inputs, formula shown and shareable results.
Heating time in a smoker follows Newtonian cooling logic in reverse: it depends on the log of the ratio of initial to final temperature difference, and scales with mass to roughly the 0.6 power because heat must conduct inward. A low smoker temperature leaves little driving force, which is why large cuts at 105-110 C take many hours.
Heating time
Time proportional to mass^0.6 x ln((T_smoker - T_start) / (T_smoker - T_target)) / driving force
Time-temperature combinations for pathogen reduction are legally specified for many products. Verify core temperature with a calibrated probe rather than relying on estimated times.
A plateau around 65-70 C where evaporative cooling from the surface matches heat input. Wrapping the product removes the evaporation and pushes through it, at the cost of bark formation.
Always to verified core temperature with a calibrated probe. Time is a planning estimate; safety and doneness depend on the core reaching and holding the required temperature.