Temperature Chart - Vermont Castings Signature VC3624GS Assembly And Owner's Manual

Temperature Chart

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
The heat indicator on the door of the smoker is not an accurate
meat temperature
165°F / 74°C
160°F / 72°C
160°F / 72°C
145°F / 63°C
160°F / 72°C
170°F / 77°C
145°F / 63°C
160°F / 72°C
170°F / 77°C
145°F / 63°C
160°F / 72°C
170°F / 77°C
reading.
Poultry
Chicken, whole
Turkey, whole
Breasts, roast
Thighs, wings
Duck and Goose
Fresh Pork
Medium
Well Done
Ham
Fresh (raw)
Pre-Cooked
Fish
(Cook until opaque
and flakes easily)
20
180°F / 83°C
180°F / 83°C
170°F / 77°C
180°F / 83°C
180°F / 83°C
160°F / 72°C
170°F / 77°C
160°F / 72°C
140°F / 60°C
thermometer
.