Smoke Time And Temperature Calculator

Work out smoke time and temperature instantly with clear inputs, formula shown and shareable results.

About Smoke Time And Temperature Calculator

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.

Formula

Heating time

Time proportional to mass^0.6 x ln((T_smoker - T_start) / (T_smoker - T_target)) / driving force

Worked example

With the default values below, Smoke Time And Temperature Calculator returns Estimated Smoking Time of 4.83. Change any input above and every figure here is recalculated in your browser.

Inputs used

Product Massminimum 0 kg: 4 kg
Smoker Temperatureminimum 30 degrees C: 110 degrees C
Target Core Temperatureminimum 20 degrees C: 74 degrees C
Starting Core Temperatureminimum -20 degrees C: 5 degrees C

Results

Estimated Smoking Time: 4.83
Driving Temperature Difference: 36.0
Core Temperature Rise Needed: 69.0
Evaporative Stall Assessment: Likely stall around 65-70 C

Step by step

1Values used
2Heating time
3Estimated Smoking Time= 4.83
4Driving Temperature Difference= 36.0
5Core Temperature Rise Needed= 69.0
6Evaporative Stall Assessment= Likely stall around 65-70 C

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 2 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
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.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

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.

Frequently Asked Questions

What is the stall?

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.

Should I cook to time or temperature?

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.