{
  "slug": "grill-smoke-time",
  "title": "Smoking & BBQ Time Calculator",
  "heading": "BBQ Smoke Time Calculator",
  "category": "other",
  "url": "https://www.revenuelab.fyi/toolbox/grill-smoke-time",
  "summary": "Low-and-slow cook time, stall allowance, and start time.",
  "description": "Estimate a smoke session from weight, cut, and smoker temperature — including the stall window that ruins schedules and the rest period before slicing.",
  "formula": "Base ≈ 1.5 h/lb at 225°F, scaled inversely with temperature; brisket and pork shoulder add a stall allowance.",
  "dateModified": "2026-09-30",
  "run_url": "https://www.revenuelab.fyi/api/public/calc?tool=grill-smoke-time",
  "inputs": [
    {
      "id": "lbs",
      "label": "Meat weight",
      "kind": "number",
      "hint": null,
      "default": 10,
      "unit": "lb",
      "min": 1,
      "max": null
    },
    {
      "id": "temp",
      "label": "Smoker temperature",
      "kind": "number",
      "hint": null,
      "default": 225,
      "unit": "°F",
      "min": 180,
      "max": 325
    },
    {
      "id": "cut",
      "label": "Cut",
      "kind": "select",
      "hint": null,
      "default": "brisket",
      "options": [
        {
          "value": "brisket",
          "label": "Brisket"
        },
        {
          "value": "pork",
          "label": "Pork shoulder"
        },
        {
          "value": "ribs",
          "label": "Ribs"
        },
        {
          "value": "poultry",
          "label": "Poultry"
        }
      ]
    }
  ],
  "outputs": [
    {
      "id": "total",
      "label": "Estimated cook time (hours)",
      "format": "decimal",
      "hint": null,
      "primary": true
    },
    {
      "id": "base",
      "label": "Base smoke time (hours)",
      "format": "decimal",
      "hint": null,
      "primary": false
    },
    {
      "id": "stall",
      "label": "Stall allowance (hours)",
      "format": "decimal",
      "hint": null,
      "primary": false
    },
    {
      "id": "rest",
      "label": "Rest before slicing (hours)",
      "format": "decimal",
      "hint": null,
      "primary": false
    },
    {
      "id": "minutes",
      "label": "Total minutes",
      "format": "number",
      "hint": null,
      "primary": false
    }
  ],
  "worked_example": {
    "inputs": [
      "Meat weight: 10 lb",
      "Smoker temperature: 225 °F",
      "Cut: Brisket"
    ],
    "outputs": [
      "Estimated cook time (hours): 17",
      "Base smoke time (hours): 15",
      "Stall allowance (hours): 2",
      "Rest before slicing (hours): 1",
      "Total minutes: 1,020"
    ]
  },
  "how_to": {
    "title": "How to use this",
    "steps": [
      "Enter meat weight (lb).",
      "Enter smoker temperature (°F).",
      "Enter cut.",
      "Read your estimated cook time (hours) on the right — it updates as you type.",
      "Hit Share to keep the scenario or send it to someone."
    ]
  },
  "scenarios": [
    {
      "name": "Conservative",
      "description": "Lower-end numbers — what if things land soft?",
      "values": {
        "lbs": 6,
        "temp": 180,
        "cut": "brisket"
      }
    },
    {
      "name": "Typical",
      "description": "Defaults — the most common real-world setup.",
      "values": {
        "lbs": 10,
        "temp": 225,
        "cut": "brisket"
      }
    },
    {
      "name": "Ambitious",
      "description": "Higher-end numbers — what if things really pop?",
      "values": {
        "lbs": 16,
        "temp": 325,
        "cut": "brisket"
      }
    }
  ],
  "limitations": [
    "Estimates assume standard, average conditions — local rules, pricing, and materials vary.",
    "Results are rounded for readability; add a buffer before ordering, booking, or committing.",
    "Double-check anything with a real cost attached against a local quote."
  ],
  "faq": [
    {
      "q": "What's the stall?",
      "a": "Evaporative cooling parks the internal temperature around 150–165°F for an hour or more. Wrapping in foil or butcher paper pushes through it faster."
    },
    {
      "q": "Cook to time or temperature?",
      "a": "Temperature and feel. Brisket is done when a probe slides in like room-temperature butter, usually 200–205°F."
    }
  ],
  "related": [],
  "license": "CC-BY-4.0",
  "citation": "RevenueLab — Smoking & BBQ Time Calculator (https://www.revenuelab.fyi/toolbox/grill-smoke-time)"
}