Food & cooking · BBQ
Smoker fuel usage calculator.
Pounds of pellets or charcoal for the cook, with a reserve so you do not run out at hour ten.
Inputs
Fuel needed
Enter the cook time.
How much fuel does a smoker use per hour?
Use is highest at high grill temperatures and in cold or windy weather. As a common rule of thumb this tool assumes pellets burn at about 1 lb per hour at 225 F rising to about 2.5 lb per hour at 450 F, and charcoal at about 0.8 lb per hour at 225 F rising to about 3 lb per hour at 450 F. These are not published standards and vary with the grill, the weather and how often you open the lid, so enter your own measured rate if you have one. Hold the smoker between 225 and 300 F for smoking, per USDA FSIS.
Worked example. A 10 hour cook at 225 F with pellets at 1 lb per hour needs 10 lb. With a 20% reserve that is 12 lb, which is 1 bag of 20 lb.
Frequently asked questions
How many pellets does a smoker use per hour?
As a common rule of thumb, about 1 lb per hour at 225 F and up to about 2.5 lb per hour at 450 F. Your grill will differ, so measure and enter your own rate.
How much charcoal do I need for a 10 hour smoke?
At a rule-of-thumb 1 lb per hour at 250 F, about 10 lb, or 12 lb with a 20% reserve. Charcoal use depends heavily on the smoker and the weather.
Why add a reserve?
Wind, cold weather and extra time for the stall all increase use. A 20% reserve is a rule of thumb.
What temperature should I smoke at?
USDA FSIS says to keep the smoker air between 225 and 300 F.
Sources
Checked
Only the 225 to 300 F smoking range is from a published source (USDA FSIS). The burn rates are rules of thumb, not published standards. Runs entirely in your browser. Nothing you type is sent or stored.
Scope
Never burn charcoal or run a smoker or grill indoors, in a garage or in any enclosed space (carbon monoxide); keep it away from structures. Times and temperatures are estimates; use a probe thermometer and cook to the safe internal temperature. Food safety guidance, not professional advice. If you are pregnant, immunocompromised, elderly or cooking for young children, follow the stricter advice of your health professional.