Dyna-Glo DGU505BAE Manual Del Usuario página 22

SUGGESTED SMOKING AND MEAT TEMPERATURES
Please understand that these are only guidelines. All smokers are different. Take into consideration
other variables such as weather conditions, wind, ambient temperature, etc. and things can vary by
as much as an hour or more.
Learn to tell doneness visually as well as with temperature and time and you will be a much better
chef with the smoker.
For more information on food safety call:USDA Meat and Poultry Hotline at 1-888-MPHOTLINE
(888-674-6854) In Washington, DC
Or E-mail: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
Meat, Poultry, Fish
Beef, veal and lamb
(pieces and whole cuts)
Medium-rare
Medium
Well done
(ham, pork loin, ribs)
Pork (pieces and
whole cuts)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including
mechanically tenderized),
lamb and pork
Poultry (chicken & turkey)
(chicken, turkey, duck)
Pieces
Whole
Fish
Shellfish (shrimp, lobster,
crab, scallops, clams,
mussels and oysters)
Since it is difficult to use a food thermometer to check the temperature of
shellfish, discard any that do not open when cooked.
Safe Minimum Food
Suggested Smoking
Temperatures Temperatures
225°F (107.2°C) 145°F (63°C)
225°F (107.2°C) 160°F (71°C)
225°F (107.2°C) 170°F (77°C)
Pork
225 - 240°F 160°F (71°C)
(107.2 - 115.6°C)
250 - 275°F
(121 - 135°C) 160°F (71°C)
250 - 275°F 165°F (74°C)
(121 -135°C)
Poultry
250°F (121°C) 165°F (74°C)
250°F (74°C) 165°F (74°C)
Seafood
225 - 240°F 158°F (70°C)
(107.2 - 115.6°C)
225 - 240°F
(107.2 - 115.6°C) 165°F (74°C)
Chops, steaks and roasts
(deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done
Bear, bison, musk ox
walrus, etc.
Rabbit, muskrat,
beaver, etc.
Ground meat and
meat mixtures
Ground venison
and sauage
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole
Breasts and roasts
Thighs, wings
Stuffing (cooked alone
or in a bird)
22
Suggested Smoking Safe Minimum Food
Temperatures Temperatures
Game
225°F (107.2°C) 170°F (77°C)
Large Game
250 - 300°F 165°F (74°C)
(121 - 149°C)
Small game
225 - 240°F
(107.2 - 115.6°C) 165°F (74°C)
Ground Meat
250 - 300°F
(121 - 149°C) 165°F (74°C)
250 - 300°F
(121 - 149°C) 165°F (74°C)
250°F (121°C) 165°F (74°C)
250°F (121°C) 165°F (74°C)
250°F (121°C) 165°F (74°C)
250°F (121°C) 165°F (74°C)