Smoker Fuel Estimator

Cook hours × your cooker → how much fuel the cook will likely burn, and how much to actually have on hand so the fire never decides your dinner time.

Your cooker & cook

Burn rates by cooker

CookerFuelBurn rate
Pellet grill pellets 1–2 lb/hr
Kamado (ceramic) lump charcoal 0.5–1 lb/hr
Kettle (charcoal snake) briquettes 1–1.5 lb/hr
Drum / bullet smoker briquettes 1–1.5 lb/hr
Offset stick burner wood splits 1–1.5 splits/hr

Rates are honest ranges, not lab numbers: pit temperature, ambient cold, wind, and how often the lid opens all move the needle. Cold or windy days run the high end; a mild day at 225°F runs the low end.

Don’t forget the cook’s hours

Fuel math needs cook hours, and cook hours come from the cut — a wings session is 2 hours, a packer brisket can be 20. Get your number from the cook time planner (use the long end of the range), then add fuel for the settle-in before the meat goes on.

Frequently asked questions

How many pounds of pellets does a smoker burn per hour?

One to two pounds per hour is the honest range: the low end at 225°F on a mild day, the high end at 275°F, in wind, or in the cold. A 12-hour brisket can plausibly eat a whole 20-lb bag — which is why the tool tells you to have a second one on the shelf.

How much charcoal for a long kettle cook?

A charcoal snake burns roughly 1–1.5 lb of briquettes per hour: a two-row snake of 60–80 briquettes runs 6–8 hours. For a 12-hour cook, plan a full 16-lb bag with a spare on hand — you’ll add to the snake’s tail as it burns.

Why carry 50% more fuel than the estimate?

Because the estimate assumes average weather and a cooperative cook, and neither is guaranteed. Wind and cold raise burn rates, stalls stretch cook hours, and unburned fuel keeps for the next cook — running out at 2 a.m. does not. Spare fuel is the cheapest insurance in barbecue.

Lump charcoal or briquettes?

Briquettes for long, steady cooks — uniform size means predictable burn, which is what a snake or a basket needs. Lump burns hotter and cleaner but less evenly, which suits kamados (whose thick walls even it out) and hot grilling.