Internal Meat Temperature Guide

Pitmaster's Control Board for the Fridge: The meat smoke guide has suggestions for pork butts and shoulders, tenderloins, ribs, beef brisket, chicken, turkey, and fish

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Know the Right Temperature and the Right Taste: Magnet Sheet contains a grid displaying temperatures for your meat thermometer and identifies flavor profiles by the wood used

• Additional Information
• Frequently Asked Questions

• The Perfect Meat Smoking Gift Ideas

  FINALLY, SOMETHING THEY WILL USE...AND LOVE

  The perfect gift for the die-hard meat smoker in the family. These are the advanced meat smoking tools they need to smoke delicious meals.

  Comes with a free downloadable copy of The Grill Master's Essential Barbecue Recipe Book. Now you will never run out of delicious recipes to cook at your tailgate. You can also access our famous Grilling Recipe Exchange And Meat Smoking Journal cell phone app for iOS and Android.

• What’s the difference between the Internal Meat Temperature Guide and the Meat Smoking Guide?

  The Meat Smoking Guide provides USDA Minimum Temperatures, cooking temperatures, and target internal temperatures. It also describes the different types of wood that you can use while smoking meat. This Internal Meat Temperature Guide provides a more detailed description of meat temperatures. It breaks down the rare, medium rare, medium, medium well, and well-done temperatures. It includes temperatures for beef, lamb, venison, pork, and veal steaks, chops, and roasts. Since some items don't have a range of acceptable temperatures (like fish, chicken, and turkey, ground meats, pre-cooked hot dogs and sausages, pork ribs and shoulders, beef brisket, and leftovers), the guide only includes one temperature for these items.

  Can you put the magnet on the hot side of a grill?

  Hot temperatures will cause the magnetic back to melt. We recommend placing the magnet on the body of the grill, the side tables, or on the door to prevent damaging the product.

  How do you know when to take your meat off the grill?

  The best way to know when your meat is finished cooking is to use an instant-read meat thermometer. On the magnet, each meat has its own target cooking temperature. The Internal Meat Temperature Guide also describes something called carryover cooking. This is an extra rise in temperature that happens after you remove the meat from the grill. We recommend setting your target temperature about 5 degrees lower than the temperatures on the guide to account for this rise.

  Does the magnet take up too much space?

  There are two different sizes of the Internal Meat Temperature Guide magnet. If you want a smaller font, the small magnet (6 x 7 inches) is sized to fit alongside the burner knobs of your grill. The larger magnet (10.3 x 12 inches) has large, easy-to-read fonts. It would fit better on the door of the cabinet underneath the grill.

  Can you cook meat without a thermometer?

  Absolutely! If you feel comfortable cooking meat without a thermometer, you can use the color, texture, and moisture description for each meat to know when your food is ready. We have included these descriptions on the magnet. In our experience, though, it's best to use a thermometer when cooking meat. That ensures you will cook your meat to the perfect temperature without over- or under-cooking it.