Instructions / Assembly

21
SUGGESTED SMOKING AND MEAT TEMPERATURES
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
Meat, Poultry, Fish
Beef, veal and lamb
(pieces and whole cuts)
Medium-rare 225° F (107.2° C) 145° F (63° C)
Medium 225° F (107.2° C) 160° F (71° C)
Well done 225° F (107.2° C) 170° F (77° C)
Pork
(ham, pork loin, ribs)
Pork (pieces and whole
cuts)
225 - 240° F
(107.2 - 115.6° C)
160°F (71° C)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including
mechanically tenderized),
lamb and pork
250 - 275° F
(121 - 135° C)
160°F (71° C)
Poultry (chicken & turkey)
250 - 275° F
(121 -135° C)
165°F (74° C)
Poultry (chicken, turkey, duck)
Pieces 250° F (121° C) 165° F (74° C)
Whole 250° F (74° C) 165° F (74° C)
Seafood
Fish
225 - 240° F
(107.2 - 115.6° C)
158°F (70° C)
Shellsh (shrimp, lobster,
crab, scallops, clams,
mussels and oysters)
225 - 240° F
(107.2 - 115.6° C)
165°F (74° C)
Since it is dicult to use a food thermometer to check the temperature of
shellsh, discard any that do not open when cooked.
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
Game
Chops, steaks and roasts
(deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done 225° F (107.2° C) 170° F (77° C)
Large Game
Bear, bison, musk ox
walrus, etc.
250 - 300° F
(121 - 149° C)
165° F (74° C)
Small game
Rabbit, muskrat,
beaver, etc.
225 - 240° F
(107.2 - 115.6° C)
165° F (74° C)
Ground Meat
Ground meat and
meat mixtures
250 - 300° F
(121 - 149° C)
165° F (74° C)
Ground venison
and sausage
250 - 300° F
(121 - 149° C)
165° F (74° C)
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole 250° F (121° C) 165° F (74° C)
Breasts and roasts 250° F (121° C) 165° F (74° C)
Thighs, wings 250° F (121° C) 165° F (74° C)
Stung (cooked alone or
in a bird)
250° F (121° C) 165° F (74° C)