Instructions / Assembly

20
SUGGESTED SMOKING AND MEAT TEMPERATURES
Meat, Poultry, Fish
Game
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
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 225 - 240° F 160°F (71° C)
whole cuts) (107.2 - 115.6° C)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including 250 - 275° F
mechanically tenderized), (121 - 135° C) 160°F (71° C)
lamb and pork
Poultry (chicken & turkey) 250 - 275° F 165°F (74° C)
(121 -135° C)
Poultry
(chicken, turkey, duck)
Pieces 250° F (121° C) 165° F (74° C)
Whole 250° F (74° C) 165° F (74° C)
Seafood
Fish 225 - 240° F 158°F (70° C)
(107.2 - 115.6° C)
Shellsh (shrimp, lobster, 225 - 240° F
crab, scallops, clams, (107.2 - 115.6° C) 165°F (74° C)
mussels and oysters)
Since it is dicult to use a food thermometer to check the temperature of
shellsh, discard any that do not open when cooked.
Chops, steaks and roasts
(deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done 225° F (107.2° C) 170° F (77° C)
Large Game
Bear, bison, musk ox 250 - 300° F 165° F (74° C)
walrus, etc. (121 - 149° C)
Small game
Rabbit, muskrat, 225 - 240° F
beaver, etc. (107.2 - 115.6° C) 165° F (74° C)
Ground Meat
Ground meat and 250 - 300° F
meat mixtures (121 - 149° C) 165° F (74° C)
Ground venison 250 - 300° F
and sauage (121 - 149° C) 165° F (74° C)
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole 250° F (121° C) 165° F (74° C)
Breasts and roasts 250° F (121° C) 165° F (74° C)
Thighs, wings 250° F (121° C) 165° F (74° C)
 Stung(cookedalone 250°F(121° C) 165° F (74° C)
or in a bird)
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures