smoker ChartsDATASHEET // CT-SM-073
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Fresh Beef & Pork Meatballs (Baked, 1.5-inch / Smoked) in the smoker
Specification: 20 fresh meatballs (1.5-inch diameter, 60/40 beef and pork blend) on wire rack
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
160°F (71°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare fresh beef & pork meatballs (baked, 1.5-inch / smoked) (20 fresh meatballs (1.5-inch diameter, 60/40 beef and pork blend) on wire rack).
2
Cook
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Meatballs take on a mahogany color, firm to the touch, and register 160°F core temp Confirm internal temperature reaches 160°F (71°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Ground Meat Guidelines & Traeger Appetizer Collection
Pro Tip: Brush meatballs with warm barbecue sauce during the final 15 minutes of smoking so the glaze tacks up into a shiny, sticky candied barbecue coating.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)