smoker ChartsDATASHEET // CT-SM-106
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Jumbo Shrimp Skewers (16/20 Count, Peeled / Smoked) in the smoker
Specification: 1.5 lb raw peeled jumbo shrimp (16/20 count) on wooden skewers soaked in water
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
30–40 mins
Total Cook Window
Flip Mark
15m
Turnover Point
Internal Safe Temp
140°F (60°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 jumbo shrimp skewers (16/20 count, peeled / smoked) (1.5 lb raw peeled jumbo shrimp (16/20 count) on wooden skewers soaked in water).
2
Cook & Flip
Cook for 30–40 mins. Flip at the 15-minute mark for even browning.
3
Check & Rest
Shrimp curl into C-shape, turn opaque pinkish-white, and feel firm to the touch Confirm internal temperature reaches 140°F (60°C). Rest for 0 minutes before serving.
Verification Basis & Testing Rig
NOAA Fisheries & Traeger Seafood Timetables
Pro Tip: Thread shrimp on double skewers; using two parallel skewers prevents the shrimp from spinning when flipping on the smoker grates. Below the USDA 145°F seafood recommendation; 140°F is the standard culinary target for shrimp.
Related smoker Cook Times
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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)