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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.
8
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
F
C
165°
(74°
)
F
C
160°
(71°
)
F
C
160°
(71°
)
F
C
145°
(63°
)
160°
F
(71°
C
)
F
C
170°
(77°
)
F
C
145°
(63°
)
F
C
160°
(71°
)
F
C
170°
(77°
)
145°
F
(63°
C
)
F
C
160°
(71°
)
F
C
170°
(77°
)
Poultry
Chicken, whole
Turkey, whole
Breast, roast
Thighs, wings
Duck and Goose 180°
Fresh Pork
Medium
Well Done
Ham
Fresh (raw)
Pre-Cooked
Fish
(Cook until opaque and flakes easily)
F
C
180°
(82°
)
F
C
180°
(82°
)
F
C
170°
(77°
)
F
C
180°
(82°
)
F
C
(82°
)
160°
F
(71°
C
)
F
C
170°
(77°
)
F
C
160°
(71°
)
F
C
140°
(60°
)
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