Temperature Guide
Ignite your passion for grilling
| Smoking | Roasting/Baking | Grilling | Searing | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Temperature Ranges | 225-275°F | 275-350°F | 350-500°F | 500-750°F | ||||||||
| Rare | Medium Rare | Medium | Medium Well | Well | ||||||||
| Temperature/Cooking Guide | Remove | Rested | Remove | Rested | Remove | Rested | Remove | Rested | Remove | Rested | USDA Min. Temp. | |
| Beef, Lamb, Veal Chops, Roasts & Steaks | 120°F | 125°F | 125°F | 130°F | 135°F | 140°F | 145°F | 150°F | 155°F | 160°F | 145°F (3 min. rest) | |
| Beef, Lamb, Veal Ground Meat | 140°F | 145°F | 150°F | 155°F | 160°F | 165°F | 160°F | |||||
| Pork Chops, Roasts & Steaks | 125°F | 130°F | 130°F | 135°F | 140°F | 145°F | 150°F | 155°F | 155°F | 160°F | 145°F (3 min. rest) | |
| Pork Ground Meat | 140°F | 145°F | 150°F | 155°F | 160°F | 165°F | 160°F | |||||
| Pork Ham (Fresh) | Use smoking or roasting temperature guide. | 140°F | 145°F | 145°F (3 min. rest) | ||||||||
| Pork Ham (Precooked) | Use smoking or roasting temperature guide. | 135°F | 140°F | 140°F | ||||||||
| Pork Shoulder (Boston Butt) | Use smoking temperature guide. | 200°F | 200°F | - | ||||||||
| Poultry* Whole & Pieces | Use smoking, roasting or grilling temperature guide. | 160°F | 165°F | 165°F | ||||||||
| Seafood Fin Fish | Cook until flesh is opaque, firm and separates easily with a fork. | 145°F | ||||||||||
| Seafood Crab, Lobster & Shrimp | Cook until flesh is opaque and pearl white. | - | ||||||||||
| Seafood Clams & Oysters | Cook until shells open during cooking. | - | ||||||||||
| Seafood Scallops | Cook until flesh is milky white, opaque and firm. | - | ||||||||||
* Includes: Chicken, Duck, Goose and Turkey. Resting time allows the natural juices to migrate back into the meat fiber. Resting times can be as little as 3 minutes and up to 60 minutes depending on the size of the meat.