Smoking & cookout planner
Work backward from serving time using your recipe estimate.
What the estimate assumes
The starting 1.5 hours per pound is an editable example for a long cook, not a universal smoking rate. Replace it with a suitable estimate from your recipe and equipment. Use the largest piece, not the combined weight of several pieces. Thickness, cut, smoker behavior and the stall can change the finish time significantly.
Recipe rest time is a scheduling input, separate from the minimum safety rest below. The calculator does not model your food's internal temperature or guarantee a tender result.
Cook safely. Check the temperature.
Use a food thermometer. For whole beef, pork, lamb and veal steaks, roasts and chops, reach at least 145°F and rest for three minutes. Ground beef, pork, lamb and veal need 160°F; poultry, including ground poultry, needs 165°F. Reheat leftovers to 165°F.
For hot smoking, USDA advises monitoring smoker air temperature and maintaining 225–300°F. These are safety minimums, not promises of BBQ tenderness. Follow cut-specific preparation and handling guidance.
Sources checked November 7, 2026: FoodSafety.gov temperature chart ↗ · USDA smoker thermometers ↗