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SMOKING TEMPERATURES

Updated: Nov 21


Smoked chicken using Novo Offset Smoker
Texas Style Smoked Chicken

Your smoking success is largely determined by monitoring and removing the

meat from the smoker once the internal meat target temperature is

reached. The variables in smoker type, design, and quality can significantly

affect the amount of time the meat is in the smoker. Novo Offset Smoker

has an inbuilt dual temperature gauge for ambient temperature. Always use the internal

meat target temperature to signal removal from the smoker, not the

estimated time. Internal meat target temperatures stated are preferred

peak temperatures. Remove meat from the smoker 3-7°f lower (more for larger

cuts) in anticipation of carryover cooking temperature rise during the rest

period.


SAFE MINIMUM INTERNAL TEMPERATURES


GROUND BEEF 160°F (71°C)

GROUND POULTRY 165°F (74°C)

BEEF 145°F (63°C) + 3 minute rest

PORK/HAM 145°F (63°C) + 3 minute rest

PORK RIBS 190°F-205°F (88-96°C)

PORK SAUSAGE 160°F (71°C)

VEAL 145°F (63°C) + 3 minute rest

LAMB 145°F (63°C) + 3 minute rest

ALL POULTRY 165°F (74°C)

FISH & SHELLFISH 145°F (63°C)

LAMB 190°F (82°C)



CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.



PREFERRED DONENESS INTERNAL TEMPERATURES


BEEF/VEAL/LAMB


RARE 120-130°F (49-54°C)

MEDIUM RARE 130-135°F (54-57°C)

MEDIUM 135-145°F (57-63°C)

MEDIUM WELL 145-155°F (63-68°C)

WELL DONE 155°F → (68°C → )


SMOKER & MEAT INTERNAL TARGET TEMPERATURES


BEEF BRISKET

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-195°F (88-91°C)


BEEF BURGER

SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)

MEAT TARGET TEMPERATURE 160-165°F (71-74°C)


BEEF RIBS (BACK)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-195°F (88-91°C)


BEEF RIBS (COUNTRY STYLE)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 180-185°F (82-85°C)


BEEF RIBS (SHORT)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-195°F (88-91°C)


BEEF ROAST (CHUCK)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-195°F (88-91°C)


BEEF ROAST (PRIME RIB)

SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)

MEAT TARGET TEMPERATURE 130-135°F (54-57°C)


BEEF ROAST (BOTTOM SIRLOIN TIP/TRI-TIP)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 130-135°F (54-57°C)


BEEF STEAK (TENDERLOIN/RIBEYE/NEW YORK)

SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)

MEAT TARGET TEMPERATURE 130-135°F (54-57°C)


PORK ROAST (BOSTON BUTT/SHOULDER)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-205°F (88-96°C)


PORK ROAST (LOIN)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 140-145°F (60-63°C)


PORK ROAST (TENDERLOIN)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 140-145°F (60-63°C)


PORK RIBS (BABY BACK)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-205°F (88-96°C)


PORK RIBS (SPARE)

SMOKER TARGET TEMPERATURE 225-250°F (107-121°C)

MEAT TARGET TEMPERATURE 190-205°F (88-96°C)


POULTRY (CHICKEN-WHOLE)

SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)

MEAT TARGET TEMPERATURE 165-170°F (74-77°C)


POULTRY (CHICKEN-LEGS/QUARTERS)

SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)

MEAT TARGET TEMPERATURE 165-170°F (74-77°C)


POULTRY (CHICKEN THIGHS/WINGS)

SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)

MEAT TARGET TEMPERATURE 165-170°F (74-77°C)


POULTRY (TURKEY-WHOLE)

SMOKER TARGET TEMPERATURE 240-250°F (116-121°C)

MEAT TARGET TEMPERATURE 165-170°F (74-77°C)

POULTRY (TURKEY-LEGS)

SMOKER TARGET TEMPERATURE 250-280°F (121-138°C)

MEAT TARGET TEMPERATURE 180-185°F (82-85°C)


FISH (SALMON)

SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)

MEAT TARGET TEMPERATURE 145-150°F (63-66°C)


FISH (SHELLFISH)

SMOKER TARGET TEMPERATURE 225-230°F (107-110°C)

MEAT TARGET TEMPERATURE 145-150°F (63-66°C)



ALWAYS USE CAUTION AND EXTREMELY HIGH HEAT-RESISTANT GLOVES WHEN SMOKING MEATS, ESPECIALLY DURING CONTACT WITH ANY HOT SMOKER PARTS OR TEMPERATURE PROBES. IT IS RECOMMENDED THAT A HIGH QUALITY TWO CHANNEL TEMPERATURE ALARM AND PROBES BE USED TO MONITOR BOTH THE INTERNAL SMOKER AND MEAT TEMPERATURES THROUGHOUT THE SMOKING PROCESS. BE AWARE THAT YOUR SPECIFIC SMOKER MAY HEAT UNEVENLY CAUSING “HOT” ZONES, USUALLY CLOSEST TO THE HEAT SOURCE. THE INTERNAL MEAT TEMPERATURE IS MEASURED AND MONITORED BY INSERTING THE TEMPERATURE PROBE TIP INTO THE CENTER OF THE THICKEST PART OF THE MEAT AVOIDING CONTACT WITH ANY BONE OR GRISTLE.










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