Table with suggested temperatures and times for smoking meat. These values serve as a basic reference as the process depends on several points, such as quantity of food, air input and output, smoke and type of wood.
Cold smoking temperature
Time
Suggested foods
30ºC
12 hours
fish, salami, sausages and cheese
35ºC
12 hours
fish, salami, sausages and cheese
40ºC
10 hours
sausages and cheeses
In cold smoking, the food remains raw, it is not cooked, it just dehydrates a little and receives the flavor and color of the smoking process.
Semi-cold smoking temperature
Time
Suggested foods
45ºC
10 hours
sausages and hard cheeses
50ºC
8 hours
sausages
55ºC
6 hours
sausages
60ºC
5 hours
semi-cooked sausages and red meat
In semi-cold smoking the food still remains raw, but at higher temperatures it is almost completely cooked.
Hot smoking temperature
Time
Suggested foods
65ºC
4 hours
thin smoked sausages
70ºC
4 hours
sausages and thin strips of meat, fish and poultry
75ºC
6 hours
sausages and medium strips of meat, fish and poultry
80ºC
5 hours
sausages and medium strips of meat, fish and poultry
85ºC
4 hours
sausages and medium strips of meat, fish and poultry
85ºC
6 hours
thighs, drumsticks and thicker meats
90ºC
3 hours
sausages and thin strips of meat, fish and poultry
90ºC
9 hours
ham, whole chicken, mortadella and ham
In hot smoking, the food is completely cooked during the smoking process and, at the end, it is ready for consumption.
Hot and long smoking
Time
Suggested foods
100ºC
12 hours
thin/medium beef rib
120ºC
4 hours
picanha, half chicken and drumsticks
120ºC
5 hours
pork rib
120ºC
6 hours
beef brisket tip (brisket)
120ºC
12 hours
beef parts half the time in aluminum
120ºC
12 hours
thick rib
In hot and long smoking, the aim is to smoke strongly and soften the meat well.
Dehydrate in the smoker
Time
Suggested foods
65ºC
12 hours
vegetables and fruits
70ºC
12 hours
vegetables
75ºC
12 hours
thicker vegetables
During dehydration, food loses a lot of water, decreases in size and is preserved for a long time.
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