27
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
indicator 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
