Dyna-Glo DGU951SSE Owner's Manual page 20

SUGGESTED SMOKING AND MEAT TEMPERATURES
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)
Poultry (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.
Suggested Smoking Safe Minimum Food
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
160°F (71° C)
(121 - 135° C)
250 - 275° F
165°F (74° C)
(121 -135° C)
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
165°F (74° C)
(107.2 - 115.6° 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 sausage
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole
Breasts and roasts
Thighs, wings
Stuffing (cooked alone or in
a bird)
20
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
165° F (74° C)
(107.2 - 115.6° C)
Ground Meat
250 - 300° F
165° F (74° C)
(121 - 149° C)
250 - 300° F
165° F (74° C)
(121 - 149° 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)