Beef · smoking times
How long to smoke Smoked burgers
At 250°F, plan on 45 to 60 min in total, whatever the weight. Pull it at 160 to 165°F.
Ground beef needs to reach 160°F all the way through, so burgers are cooked by thermometer, not by how they look.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 1 to 1.5 hours |
| 250°F | 45 to 60 min |
| 275°F | 35 to 45 min |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 160 to 165°F |
| USDA safe minimum | 160°F |
| Suggested rest | 5 min |
Plan your start time
Tips for burgers
- USDA says all ground beef, pork, lamb and veal must reach 160°F; ground poultry needs 165°F. Color is not a reliable indicator.
- Smoke the patties, then finish them for a minute or two on a hot grill or griddle for a crust.
- Press a shallow dimple in each patty so it does not puff up.
Best wood
Hickory, Oak, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.