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What is the smoke setting on country smokers?

The smoke setting on country smokers refers to the temperature setting used to produce smoke when cooking foods like brisket, pork shoulders, and ribs. Most country smokers have multiple temperature settings that allow the pitmaster to control the amount of smoke produced during the smoking process.

What are the different smoke settings?

There are typically 3 main smoke settings on most country smokers:

  • Low Smoke – 225°F to 250°F
  • Medium Smoke – 250°F to 275°F
  • High Smoke – 275°F to 300°F

The lower the temperature, the more smoke that is produced as the wood smolders and combusts slower. At higher temperatures, the wood burns faster and produces less smoke.

Low Smoke Setting

The low smoke setting, usually around 225-250°F, is used most often when smoking tougher cuts of meat like brisket, pork shoulder, and beef ribs that need to cook low and slow. Cooking at a lower temperature:

  • Produces the most smoke flavor.
  • Allows collagen in the meat to break down over several hours.
  • Keeps the meat moist and tender.

The tradeoff is it requires significantly more time, often 10-16 hours for a full packer brisket or pork butt.

Medium Smoke Setting

The medium smoke setting around 250-275°F generates a moderate amount of smoke while still cooking low and slow. It can be used for larger cuts of meat that don’t require quite as much time like beef short ribs and meatier pork ribs such as St. Louis style. Cooking at the medium setting reduces cook times slightly from the lowest setting but still keeps the meat tender.

High Smoke Setting

The high smoke setting, usually 275-300°F, produces less smoke but allows food to cook faster. It’s commonly used for foods that cook quicker like chicken, sausages, pork chops, and vegetables. The higher heat helps render fat and crisp up the exterior while not overcooking the interior of thinner cuts of meat.

Smoke Settings for Different Smoking Woods

The amount of smoke produced can also vary depending on the type of wood used. Here are smoke settings for common smoking woods:

Wood Low Smoke Medium Smoke High Smoke
Hickory 225°F 250°F 275°F
Apple 225°F 250°F 275°F
Mesquite 225°F 250°F 275°F
Pecan 225°F 250°F 275°F
Alder 225°F 250°F 275°F
Oak 225°F 250°F 275°F

Woods like hickory, mesquite, and oak produce heavier smoke flavor, so lower smoke settings are recommended. Fruity woods like apple, cherry, pecan, and alder are milder, so can be used at higher temperatures if a lighter smoke flavor is desired.

Tips for Using the Smoke Settings

Here are some tips on utilizing the different smoke settings effectively when using a country smoker:

  • Use low smoke for large, tough cuts like brisket, pork shoulder, beef ribs that need 10+ hours.
  • Use medium smoke for shorter cooks like St. Louis ribs and boneless pork chops.
  • Use high smoke for quick cooking foods like chicken, sausages, fish.
  • Start at the low setting and increase to higher settings later to speed up cooking once smoke flavor has penetrated.
  • Add a water pan or spritz meats to help keep moist if cooking at higher temperatures.
  • Use an instant read thermometer to monitor internal meat temperatures.
  • Adjust air vents to control air flow and temperature as needed.
  • Try different wood types to find your favorite smoke flavor.
  • Combine woods like hickory and pecan or apple and cherry for more complex flavors.

How to Know When You’ve Achieved Good Smoke

It can be difficult for beginners to identify when their smoker is producing good smoke versus bad smoke. Here are some signs you’ve hit the sweet spot:

  • Thin, bluish smoke – This is ideal, referred to as TBS (thin blue smoke).
  • Wood is combusting steadily but slowly.
  • Smoke has a pleasant smell.
  • Meat takes on a nice smoke ring (pink ring around the edge).
  • Smoke flavor taste mild to medium intensity.

Signs you may be getting too much smoke or poor quality smoke:

  • Thick white/gray smoke billowing out.
  • Smoke has strong, bitter, acrid smell.
  • Wood smoldering and producing creosote.
  • Meat tastes overly smoky or tastes like an ashtray.

The ideal thin blue smoke can be hard to achieve consistently, but you can minimize thick white smoke by:

  • Ensuring venting is adjusted properly.
  • Keeping temperatures in the optimal smoke range.
  • Using only high-quality, well-seasoned smoking wood.
  • Starting with a clean firebox devoid of ash buildup.


Mastering the various smoke settings is key to producing delicious smoked meat using a country smoker. Lower temperatures in the 225-250°F range produce the most smoke but require longer cook times. As you go above 250°F, you’ll get less smoke but can cook foods faster. Ideal smoke production means seeing thin blue smoke rather than thick white smoke billowing out. It takes trial and error experience to learn how to balance temperature, ventilation, wood selection, and quantity to get the perfect amount of TBS during your smoking sessions. But the time invested in learning your smoker’s quirks will pay off in fantastic smoked meat.