Food Type Smoking Temp. Internal Temp. USDA Min.
Pork Butt (Shoulder) 225-275°F (107-135°C) 195-205°F (90-96°C) 145°F (63°C)
Fresh Pork Ham 225-275°F (107-135°C) 155-175°F (68-80°C) 145°F (63°C)
Pork Belly 225-250°F (107-121°C) 155-175°F (68-80°C) 145°F (63°C)
Pork Ribs 225-275°F (107-135°C) 175-195°F (80-90°C) 145°F (63°C)
Pork Tenderloin 225-300°F (107-149°C) 145-150°F (63-66°C) 145°F (63°C)
Beef Brisket 225-275°F (107-135°C) 195-210°F (90-99°C) 145°F (63°C)
Beef Ribs 225-275°F (107-135°C) 180-190°F (82-88°C) 145°F (63°C)
Beef Roast (rare) 225-275°F (107-135°C) 120-130°F (49-54°C) 145°F (63°C)
Beef Roast (Med/rare) 225-275°F (107-135°C) 130-135°F (54-57°C) 145°F (63°C)
Beef Roast (med) 225-275°F (107-135°C) 135-145°F (57-63°C) 145°F (63°C)
Fish 180-250°F (82-121°C) 145°F (63°C) 145°F (63°C)
Chicken 250-300°F (121-149°C) 165°F (74°C) 165°F (74°C)
Turkey 250-300°F (121-149°C) 165°F (74°C) 165°F (74°C)