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Lloyd's
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
165 °F
160 °F
160 °F
145 °F
160 °F
170 °F
145 °F
160 °F
170 °F
145 °F
160 °F
170 °F
Poultry
Chicken, whole
Turkey, whole
Breasts, roast
Thighs, wings
Duck and Goose
180 °F
180 °F
170 °F
180 °F
180 °F
Fresh Pork
Medium
Well Done
160 °F
170 °F
Ham
Fresh (raw)
Pre-Cooked
160 °F
140 °F
Fish
(Cook until opaque
and flakes easily)
Note:
These temperatures are measured with a meat probe thermometer,
The heat indicator on the door of the smoker is not an accurate
meat temperature reading,
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