POULTRY SMOKING REFERENCE
Ground poultry or poultry sausage smoking time and temperature
Ground poultry or poultry sausage smoking time: 1½–3 hr at 225–275°F. See the safe minimum, texture target, thermometer check, and rest guidance.
QUICK REFERENCE
How long should ground poultry or poultry sausage smoke?
Plan on 1½–3 hr with the smoker around 225–275°F.
Planning note: Diameter and casing change the pace
Safe minimum and texture checkpoint
The USDA safe minimum shown for this food is 165°F (Ground poultry). The common texture checkpoint is 165°F minimum. Safety and texture are separate checks.
When to start checking
Check the center of the thickest portion.
Why cook time can change
Starting temperature, thickness, airflow, weather, lid openings, wrapping, and smoker recovery can change the pace. Use the time as a planning range rather than a deadline.
Rest or hold
Rest briefly before serving.
Keep the actual cook
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