16
SUGGESTED SMOKING AND MEAT TEMPERATURES
Smoking Temperatures
Acurate smoking temperatures are critical for safely cooking food when meat probes are not
available. Please understand that using the factory installed temperature gauge is an acceptable
tool for smoking food; but it’s not always the ideal means of measuring the most accurate smoking
temperature because internal smoker temperatures can vary between the top and bottom cooking
grates. Also keep in mind that the probes used on most gauges are designed to measure the
temperature at the tip of the temperature probe and not the overall temperature of the smoker.
Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature
gauge, or a meat thermometer. Meat thermometers are the most effective way of determining when
the food is cooked to the minimum temperature required for safe consumption.
Please refer to the chart below for cooking temps.
SUGGESTED SMOKING TEMPERATURES
Meat, Poultry, Fish
Game
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
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
225 - 240°F
160°F (71°C)
whole cuts)
(107.2 - 115.6°C)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including
250 - 300°F
mechanically tenderized),
(121 - 149°C)
160°F (71°C)
lamb and pork
Poultry (chicken & turkey)
250 - 300°F
165°F (74°C)
Poultry
(chicken, turkey, duck)
Pieces
250°F (121°C)
165°F (74°C)
Whole
240°F (115.6°C)
185°F (85°C)
Seafood
Fish
225 - 240°F
158°F (70°C)
(107.2 - 115.6°C)
Shellfish (shrimp, lobster,
225 - 240°F
crab, scallops, clams,
(107.2 - 115.6°C)
165°F (74°C)
mussels and oysters)
Since it is difficult to use a food thermometer to check the temperature of
shellfish, discard any that do not open when cooked.
Chops, steaks and roasts
(deer, elk, moose, carribou/reindeer, antelope and pronghorn)
Well done
225°F (107.2°C)
170°F (77°C)
Large Game
Bear, bison, musk ox
250 - 300°F
165°F (74°C)
walrus, etc.
(121 - 149°C)
Small game
Rabbit, muskrat,
225 - 240°F
beaver, etc.
(107.2 - 115.6°C)
165°F (74°C)
Ground Meat
Ground meat and
250 - 300°F
meat mixtures
(121 - 149°C)
165°F (74°C)
Ground venison
250 - 300°F
and sauage
(121 - 149°C)
165°F (74°C)
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole
250°F (121°C)
180°F (82°C)
Breasts and roasts
250°F (121°C)
165°F (74°C)
Thighs, wings
250°F (121°C)
165°F (74°C)
Stuffing (cooked alone
250°F (121°C)
165°F (74°C)
or in a bird)
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
