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14
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
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
Meat, Poultry, Fish
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 whole
cuts)
225 - 240° F
(107.2 - 115.6° C)
145° F (63° C)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including
mechanically tenderized),
lamb and pork
250 - 275° F
(121 - 135° C)
160°F (71° C)
Poultry (chicken & turkey)
250 - 275° F
(121 -135° C)
165°F (74° C)
Poultry (chicken, turkey, duck)
Pieces 250° F (121° C) 165° F (74° C)
Whole
250° F (121° C) 165° F (74° C)
Seafood
Fish
225 - 240° F
(107.2 - 115.6° C)
145° F (63° C)
Shellsh (shrimp, lobster,
crab, scallops, clams,
mussels and oysters)
225 - 240° F
(107.2 - 115.6° C)
145° F (63° C)
Since it is dicult to use a food thermometer to check the temperature of
shellsh, discard any that do not open when cooked.
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
Game
Chops, steaks and roasts
(deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Large Game
Bear, bison, musk ox
walrus, etc.
250 - 300° F
(121 - 149° C)
145° F (63° C)
Small game
Rabbit, muskrat,
beaver, etc.
225 - 240° F
(107.2 - 115.6° C)
160°F (71° C)
Ground Meat
Ground meat and
meat mixtures
250 - 300° F
(121 - 149° C)
165° F (74° C)
Ground venison
and sausage
250 - 300° F
(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)
Stung (cooked alone or
in a bird)
250° F (121° C) 165° F (74° C)
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)
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