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C C O O O O K K I I N N G G I I N N S S T T R R U U C C T T I I O O N N S S C C O O N N T T I I N N U U E E D D
• Check water level periodically and add water if low. For best results and to retain heat,
avoid opening the door of the smoker while in use. When the door must be opened, only
open them briefly. The smoker will quickly resume cooking temperature after the door is
closed.
• Always use a meat probe thermometer to ensure food is fully cooked before removing it
from the smoker.
• After each use, and after the smoker is cooled, carefully remove the grease pan from
the bottom of the smoker, empty the grease, and clean the grease pan.
T T E E M M P P E E R R A A T T U U R R E E C C H H A A R R T T
Here is a chart for measuring properly cooked meat temperature: (USDA Standard)
Ground Meat & Meat Mixtures
Turkey, Chicken
Veal, Lamb
Beef, Pork
Fresh Beef
Medium Rare
Medium
Well Done
Fresh Lamb
Medium Rare
Medium
Well Done
Fresh Veal
Medium Rare
Medium
Well Done
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.
165° F (74° C )
160° F (71° C )
160° F (71° C )
145° F (63° C )
160° F (71° C )
170° F (77° C )
145° F (63° C )
160° F (71° C )
170° F (77° C )
145° F (63° C )
160° F (71° C )
170° F (77° C )
Poultry
Chicken, whole
Turkey, whole
Breast, roast
Thighs, wings
Duck and Goose 180° F (82° C )
Fresh Pork
Medium
Well Done
Ham
Fresh (raw)
Pre-Cooked
Fish
(Cook until opaque and flakes easily)
180° F (82° C )
180° F (82° C )
170° F (77° C )
180° F (82° C )
160° F (71° C )
170° F (77° C )
160° F (71° C )
140° F (60° C )
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