Operation: Cooking
Temperature Chart
Refer to this USDA Standard chart for properly cooked meat temperature.
IMPORTANT: Measure the meat temperature using a meat probe thermometer. The heat indica-
tor on the smoker gives the heat temperature inside the smoker cabinet, but is not an accurate
measurement of the meat temperature.
Temperature on Meat Thermometer
Beef Roasts, Beef Brisket
3-4 lbs.
4-5 hours
140° rare
Lamb Roasts, Venison
5-7 lbs.
5-6 hours
160°medium
Large cuts of Game
7-9 lbs.
7-10 hours
170°well done
Pork Roasts
3-4 lbs.
5-8 lbs.
5-6 hours
7-8 hours
170°
170°
Pork/Beef Ribs
Full grill
4-6 hours
Meat pulls from bone
Pork Chops
Full grill
4-6 hours
Meat pulls from bone
Sausage Links
Full grill
4-5 hours
170°for fresh sausage
Ham, Fresh
10 lbs.
7-8 hours
170°
Ham, Cooked
All sizes
3-4 hours
130°
Chicken (Cut up or split)
1-4 fryers,
cut up or split
4-5 hours
180°/leg moves easily in joint
Chicken (Whole)
1-4 fryers
5-6 hours
180°/leg moves easily in joint
Turkey (Unstuffed)
8-12 lbs.
7-8 hours
180°/leg moves easily in joint
Fish, small whole
Full grill
2-3 hours
Flakes with fork
Fish, filets, steak
Full grill
1-3 hours
Flakes with fork
Duck
3-5 lbs.
5-6 hours
180°/leg moves easily in joint
Small game birds
Full grill
4-5 hours
180°/leg moves easily in joint
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