Temperature
Chart
Here is a chart for measuring properly cooked meat temperature: (USDA Standard)
Ground Meat & |
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|
Meat Mixtures |
|
|
Turkey, Chicken | 165° F | (74°C) |
Veal, Lamb | 160°F | (71°C) |
Beef, Pork | 160°F | (71°C) |
Fresh Beef |
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|
Medium Rare | 145°F | (63°C) |
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Fresh Lamb |
|
|
Medium Rare | 145°F | (63°C) |
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Fresh Veal |
|
|
Medium Rare | 145°F | (63°C) |
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Poultry |
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|
Chicken, whole | 180°F | (82°C) |
Turkey, whole | 180° F | (82°C) |
Breasts, roast | 170°F | (77°C) |
Thighs, wings | 180°F | (82°C) |
Duck and Goose | 180°F | (82°C) |
Fresh Pork |
|
|
Medium | 160°F | (71°C) |
Well Done | 170°F | (77°C) |
Ham |
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|
Fresh (raw) | 160°F | (71°C) |
140°F | (60°C) |
Fish
(Cook until opaque and flakes easily)
Note:
These temperatures are measured with a meat probe thermometer. The heat indicator on the door of the smoker is not an accurate meat temperature reading.
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