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.