assembly instructions

COOKING TEMPERATURE GUIDE
Grill Temperature Ranges
Internal Temperatures for Food
* Includes: chicken, duck, goose, turkey and all other foul.
To download (°F) and (°C) PDF versions of this guide:
www.kamadojoe.com/download_info.html
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Meat Type Rare
Medium
Rare
Medium
Medium
Well
Well
Beef, Lamb, Veal
Chops, Roasts & Steaks
120°F 125°F 135°F 145°F 155°F
Beef, Lamb, Veal
Ground Meat
– – 140°F 150°F 160°F
Pork
Chops, Roasts & Steaks
125°F 130°F 140°F 150°F 155°F
Pork Ground Meat – – 140°F 150°F 160°F
Pork Ham (Fresh) Use smoking or roasting temperatures. 140°F
Pork Ham (Precooked) Use smoking or roasting temperatures. 135°F
Pork Shoulder
(Boston Butt)
Use smoking temperatures. 200°F
Poultry* Whole & Pieces
Use smoking, roasting or grilling
temperatures.
160°F
Seafood Fin Fish
Cook until flesh is opaque, firm and separates
easily with a fork.
Seafood
Crab, Lobster & Shrimp
Cook until flesh is opaque and pearl white.
Seafood
Clams & Oysters
Cook until shells open during cooking.
Seafood Scallops Cook until flesh is milky white, opaque and firm.
Smoking Baking/Roasting Grilling Searing
225-275°F 275-350°F 350-500°F 500-750°F