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Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of
time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is properly
cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at least 1/2 inch deep.
Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of food you're cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition.
Category
Food
Beef, Pork, Veal, Lamb
Ground Meat &
Meat Mixtures
Turkey, Chicken
Fresh Beef,
Steaks, roasts, chops
Veal, Lamb
Chicken & Turkey, whole
Poultry breasts, roasts
Poultry thighs, legs, wings
Poultry
Duck & Goose
Stuffing (cooked alone or
in bird)
Fresh pork
Pork and Ham
Fresh ham (raw)
Precooked ham (to reheat)
Fin Fish
Shrimp, lobster, and crabs
Seafood
Clams, oysters, and mus-
sels
Scallops
TEMP. RANGE
The above vent adjustments are a guide. The temperatures may vary due to wind, outside ambient temperatures and amount of
charcoal used. You may have to set and adjust to suit your conditions.
*Low temperatures are best achieved by using the divider accessory DPA304 and controlling the air on one side.
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COOKING TIPS
COOK TO INTERNAL TEMPERATURE
145 or cook until flesh is opaque and separates easily with a fork.
Cook until flesh is pearly and opaque.
Cook until shells open during cooking.
Cook until flesh is milky white or opaque and firm.
QUICK TEMPERATURE REFERENCE
COOKING TYPE
SLOW COOKING /
220°-275°
SMOKING *
BAKING /
300°-375°
ROASTING
BAKING /
400°-475°
ROASTING
GRILLING /
500°-600°
SEARING
Temperature (°F)
160
165
145
165
165
165
165
165
145
145
140
TOP SMOKE
VENT
OPEN AREA IS SHADED
LOWER AIR VENTS
Rest Time
None
None
3 minutes
None
None
None
None
None
3 minutes
3 minutes
None
None
None
None
None
B102097-3-0119
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