Temperature Chart - Smoke hollow SH7000 Assembly & Operation Manual

Operation: Cooking

Temperature Chart

Refer to this USDA Standard chart for properly cooked meat temperature.
IMPORTANT: Measure the meat temperature using a meat probe thermometer. The heat indica-
tor on the smoker gives the heat temperature inside the smoker cabinet, but is not an accurate
measurement of the meat temperature.
Temperature on Meat Thermometer
Beef Roasts, Beef Brisket
Lamb Roasts, Venison
Large cuts of Game
Pork Roasts
Pork/Beef Ribs
Pork Chops
Sausage Links
Ham, Fresh
Ham, Cooked
Chicken (Cut up or split)
Chicken (Whole)
Turkey (Unstuffed)
Fish, small whole
Fish, filets, steak
Duck
Small game birds
3-4 lbs. 4-5 hours
5-7 lbs. 5-6 hours
7-9 lbs. 7-10 hours
3-4 lbs. 5-6 hours
5-8 lbs. 7-8 hours
Full grill 4-6 hours
Full grill 4-6 hours
Full grill 4-5 hours
10 lbs. 7-8 hours
All sizes 3-4 hours
1-4 fryers, 4-5 hours
cut up or split
1-4 fryers 5-6 hours
8-12 lbs. 7-8 hours
Full grill 2-3 hours
Full grill 1-3 hours
3-5 lbs. 5-6 hours
Full grill 4-5 hours
27
140° rare
160° medium
170° well done
170°
170°
Meat pulls from bone
Meat pulls from bone
170° for fresh sausage
170°
130°
180° /leg moves easily in joint
180° /leg moves easily in joint
180° /leg moves easily in joint
Flakes with fork
Flakes with fork
180° /leg moves easily in joint
180° /leg moves easily in joint