Traeger Pellet Grill Cooking Times & Temperature Chart (°F & °C) + Wood Pairing Guide
Printable US Traeger pellet grill cooking times and temperature chart (°F & °C), USDA-safe internal pull targets, Super Smoke tips, and hardwood pellet pairings for brisket, ribs, pulled pork, turkey, chicken wings, salmon, and steak.
Traeger Master Temperature & Cooking Times Chart (°F & °C)
Every Traeger wood pellet grill relies on convection airflow and clean-burning hardwood pellets to cook low-and-slow. While per-pound time estimates help you schedule backyard cookouts, calibrated internal temperature probes are the gold standard for tender brisket, fall-off-the-bone ribs, and juicy poultry.
For maximum hardwood smoke infusion, keep your Traeger between 165°F and 225°F with Super Smoke activated during the initial 60 to 90 minutes. High-heat poultry roasting and steak searing benefit from cranking the controller to 375°F–500°F.
| Cut / Food Item | Cooking Temp (°F / °C) | Target Internal Temp | Estimated Time | Pitmaster & Clinical Pro Tip |
|---|---|---|---|---|
| Whole Packer Beef Brisket (12–14 lbs) | 225°F (107°C) | 203°F (95°C) Probe-Tender | 12–15 hrs | Wrap tightly in pink butcher paper at 165°F (74°C) to push through the stall while preserving bark. |
| Pork Butt / Boston Butt (8–9 lbs) | 225°F (107°C) then 250°F (121°C) | 203°F (95°C) Shred-Ready | 9–11 hrs | Spritz hourly with apple cider vinegar after hour 3; rest in an insulated cooler for 60 minutes. |
| Pork Baby Back Ribs (1 Slab) | 225°F (107°C) | 198°F–202°F (92°C–94°C) | 4.5–5 hrs | Use the 2-2-1 method (2 hrs smoke, 2 hrs wrapped with butter/broth, 45 mins glazed unwrapped). |
| Beef Ribeye Steak (1.5-inch thick) | 225°F (107°C) Smoke + 500°F (260°C) Sear | 130°F (54°C) Medium-Rare | 45–55 mins | Pull from 225°F smoke at 115°F (46°C), crank grill to 500°F (260°C), and sear 2 mins per side. |
| Whole Spatchcock Chicken (4–5 lbs) | 375°F (190°C) | 165°F (74°C) Breast / 175°F (79°C) Thigh | 65–75 mins | Dry-brine uncovered in the fridge for 12 hours with kosher salt and baking powder for glass-crisp skin. |
| Chicken Wings (Whole or Party Wings) | 225°F (107°C) then 425°F (218°C) | 175°F–185°F (79°C–85°C) | 65–75 mins | Collagen in wings melts above 175°F (79°C), resulting in crispier skin and fall-off-the-bone meat. |
| Wild King Salmon Fillet (Skin-On) | 225°F (107°C) Super Smoke | 135°F–140°F (57°C–60°C) | 35–45 mins | Brine or cure briefly to prevent white albumin protein from weeping out during smoking. |
| Pork Tenderloin (1.25 lbs) | 250°F (121°C) | 145°F (63°C) + 3-Min Rest | 45–60 mins | Lean pork dries out above 150°F (66°C); pull at 142°F (61°C) and let carryover cooking hit 145°F (63°C). |
Beating the 160°F Brisket Stall & Optimizing Super Smoke
The BBQ stall occurs between 150°F and 170°F (66°C–77°C) when evaporative surface cooling balances heat absorption. Tight wrapping in porous pink butcher paper holds radiant heat while venting excess steam to keep the crust crunchy.
Traeger hardwood pellets burn cleanest and deliver authentic thin blue smoke at 165°F–225°F. Enabling Super Smoke mode cycles the induction fan to maintain a low-temperature smolder that maximizes wood ring formation.
- •Pink Kraft Butcher Paper: Traps braising juices without turning bark soggy like foil can.
- •Super Smoke Mode: Run between 165°F and 225°F during the first 2 hours when cold meat absorbs maximum smoke compounds.
- •Pellet Hopper Maintenance: Vacuum out sawdust every 2 to 3 cooks to prevent auger friction and temperature fluctuations.
- •Insulated Cooler Rest: Wrap finished briskets and pork butts in towels inside an empty cooler for 1 to 2 hours before carving.
Tested gear to achieve the exact temperatures, tender doneness, and results in this guide:
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Frequently Asked Questions
Why does my brisket stall at 160°F on a Traeger pellet grill?
The BBQ stall occurs between 150°F and 170°F (66°C–77°C) when evaporative cooling from surface moisture matches the heat input of your 225°F (107°C) smoker. Wrapping the meat tightly in unwaxed pink butcher paper at 165°F (74°C) traps radiant heat and powers through the stall to 203°F (95°C) without steaming away your crust.
How do you get more smoke flavor on a pellet grill?
Wood pellets produce the highest volume of clean blue smoke between 165°F and 225°F (74°C–107°C). Always start cold proteins at 180°F–225°F (82°C–107°C) with Super Smoke enabled for the first 60 to 90 minutes before increasing the temperature to finish roasting or searing.
Is it safe to pull pork tenderloin at 145°F instead of 160°F?
Yes, USDA food safety guidelines confirm that whole-muscle pork cuts are completely pasteurized and safe at an internal temperature of 145°F (63°C) when followed by a mandatory 3-minute rest. This preserves nearly 30% more intracellular moisture compared to cooking to 160°F (71°C).
How many pounds of wood pellets does a Traeger burn per hour?
On a standard 70°F (21°C) day, a Traeger burns approximately 1 lb (450 g) of hardwood pellets per hour on low smoke settings (180°F–225°F / 82°C–107°C) and up to 3 lbs (1.36 kg) per hour on high sear settings (450°F–500°F / 232°C–260°C). Always start overnight cooks with a full 20 lb (9 kg) hopper.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
