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Temperature
Chart
Here is a chart for measuring properly cooked meat
temperature: (USDA Standard)
Ground Meat &
Meat Mixtures
Turkey, Chicken 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
)
Pre-Cooked 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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