Temperature Chart
Here is a chart for measuring properly cooked meat temperature:
(USDA Standard)
Ground Meats & Meat Mixtures
Turkey | 165° F (74° C) |
Veal, Lamb | 160° F (71° C) |
Beef, Pork | 160° F (71° C) |
Fresh Beef |
|
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 |
|
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 |
|
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.
23
