Instructions / Assembly

Here is a chart for measuring properly cooked meat temperature:

(USDA Standard)

The below temperatures are measured with a meat probe thermometer. The heat

indicator on the door of the smoker SHOULD NOT be used as an accurate meat

temperature reading.

CAUTON

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 Beef:

Medium Rare 145°F

(63°C)

Medium

160°F (71°C)

Well Done 170°F

(77°C)

Fresh Pork:

Medium

160°F (71°C)

Well Done 170°F

(77°C)

Ham:

TEMPERATURE CHART