Operation: Cooking
22
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.
Fahrenheit (ºF)
Celsius (ºC)
Beef
Rare
120ºF - 125ºF
45ºC - 50ºC
55ºC - 60ºC
60ºC - 65ºC
65ºC - 70ºC
70ºC - Higher
60ºC
60ºC - 65ºC
70ºC
75ºC - HIgher
75ºC - 80ºC
75ºC - 80ºC
65ºC - 70ºC
60ºC
70ºC
130ºF - 135ºF
140ºF - 145ºF
150ºF - 155ºF
160ºF - Higher
135ºF
140ºF - 150ºF
160ºF
165ºF - Higher
165ºF - 175ºF
165ºF - 175ºF
160ºF - 170ºF
140ºF
160ºF
Medium-Rare
Medium
Medium-Well
Well Done
Lamb
Rare
Medium-Rare
Medium
Well Done
Poultry
Chicken
Turkey
Pork
Fish
Fresh Pork (Raw)
(Cook until opaque and flaky)
Ham (Pre-Cooked)
Ham (Un-Cooked)