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15
Here is a chart for measuring properly cooked meat
temperature: (USDA Standard)
Ground Meat & Meat Mixtures
Turkey, Chicken 165°
F
(74°
C
)
Veal, Lamb 160°
F
(71°
C
)
Beef, Pork 160°
F
(71°
C
)
Fresh Beef
Medium Rare 145°
F
(63°
C
)
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Fresh Lamb
Medium Rare 145°
F
(63°
C
)
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Fresh Veal
Medium Rare 145°
F
(63°
C
)
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Poultry
Chicken, whole 180°
F
(82°
C
)
Turkey, whole 180°
F
(82°
C
)
Breast, roast 170°
F
(77°
C
)
Thighs, wings 180°
F
(82°
C
)
Duck and Goose 180°
F
(82°
C
)
Fresh Pork
Medium 160°
F
(71°
C
)
Well Done 170°
F
(77°
C
)
Ham
Fresh (raw) 160°
F
(71°
C
)
Pre-Cooked 140°
F
(60°
C
)
Fish
(Cook until opaque and flakes easily)
TEMPERATURE CHART
PROBLEM
Electric
element
will not
heat up
Smoker is
not getting
hot enough
CAUSE CORRECTION
1. Check that the
3-wire plug is fully
seated into a
3-wire grounded
GFCI outlet wired
for 120 volts and
protected at 15 or
20 amps.
2. Check the break-
ers or fuses for the
outlet being used
are not open or
shorted.
3. Check that the
GFCI outlet has
not been tripped.
4. Electric element
may be damage
and needs
replacing.
1. Adjust temperature
control on electric
element.
2. Avoid the tempta-
tion to check food
too often.
3. Extension cord is
wrong type.
4. Electric element
may be damaged
and needs
replacing.
1. Adjust temperature
control on electric
element.
2. Electric element
may be damaged
and needs
replacing.
1. Reseat plug in a
3-wire grounded
GFCI outlet wired for
120 volts and pro-
tected at 15 or 20
amps.
2. Reset breakers or
replace fuse.
3. Reset GFCI outlet.
4. Replace element.
1. Turnup heat on
control dial.
2. Opening the door
allows heat to
escape and slows
the cooking process;
open door only when
necessary.
3. Do not use an exten-
sion cord unless ab-
solutely necessary.
Use the shortest
length possible. Use
a 12/3 or 14/3
grounded-type ex-
tension cord with a
rating of at least 15
amps.
4. Replace element.
1. Turn down heat on
control dial.
2. Replace element.
Smoker is
getting
too hot
TROUBLESHOOTING
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.