Dyna-Glo SIGNATURE Serie Mode D'emploi page 22

SUGGESTED SMOKING AND MEAT TEMPERATURES
Smoking Temperatures
Accurate smoking temperatures are critical for safely cooking food when meat probes are not
available. Please understand that using the factory installed temperature gauge is an acceptable
tool for smoking food; but it's not always the ideal means of measuring the most accurate smoking
temperature because internal smoker temperatures can vary between the top and bottom cooking
grates. Also keep in mind that the probes used on most gauges are designed to measure the
temperature at the tip of the temperature probe and not the overall temperature of the smoker.
Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature
gauge, or a meat thermometer. Meat thermometers are the most effective way of determining when
the food is cooked to the minimum temperature required for safe consumption.
Please refer to the chart below for cooking temps.
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)
(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 TEMPERATURES
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 - 300°F
(121 - 149°C) 160°F (71°C)
250 - 300°F 165°F (74°C)
Poultry
250°F (121°C) 165°F (74°C)
240°F (115.6°C) 185°F (85°C)
Seafood
225 - 240°F 158°F (70°C)
(107.2 - 115.6°C)
225 - 240°F
(107.2 - 115.6°C) 165°F (74°C)
Chops, steaks and roasts
(deer, elk, moose, carribou/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)
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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
(107.2 - 115.6°C) 165°F (74°C)
Ground Meat
250 - 300°F
(121 - 149°C) 165°F (74°C)
250 - 300°F
(121 - 149°C) 165°F (74°C)
250°F (121°C) 180°F (82°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)