Ground Meat & Meat Mixtures
Turkey, Chicken
165°
F
(74°
C
)
Veal, Lamb
160°
F
(71°
C
)
Beef, Pork
160°
F
(71°
C
)
Fresh Beef
Medium Rare
145°
F
(63°
C
)
Medium
160°
F
(71°
C
)
Well Done
170°
F
(77°
C
)
Fresh Lamb
Medium Rare
145°
F
(63°
C
)
Medium
160°
F
(71°
C
)
Well Done
170°
F
(77°
C
)
Fresh Veal
Medium Rare
145°
F
(63°
C
)
Medium
160°
F
(71°
C
)
Well Done
170°
F
(77°
C
)
Poultry
Chicken, whole
180°
F
(82°
C
)
Turkey, whole
180°
F
(82°
C
)
Breast, roast
170°
F
(77°
C
)
Thighs, wings
180°
F
(82°
C
)
Duck and Goose 180°
F
(82°
C
)
Fresh Pork
Medium
160°
F
(71°
C
)
Well Done
170°
F
(77°
C
)
Ham
Fresh (raw)
160°
F
(71°
C
)
Pre-Cooked
140°
F
(60°
C
)
Fish
(Cook until opaque and flakes easily)
T
TE
EM
MP
PE
ER
RA
AT
TU
UR
RE
E C
CH
HA
AR
RT
T
Here is a chart for measuring properly cooked meat temperature: (USDA Standard)
Note:
These temperatures are measured with a meat probe thermometer. The heat
indicator on the door of the smoker is not an accurate meat temperature
reading.
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