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Safe internal temperatures for smoking on a pellet grill
Updated
The grill temperature is not the food temperature. Check the thickest part of the meat with a food thermometer and cook to the USDA safe minimum below. USDA says to measure before you take the food off the heat.
USDA safe minimum internal temperatures
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F, then rest at least 3 minutes |
| Ground meats | 160°F |
| All poultry: whole birds, breasts, legs, thighs, wings, ground poultry, giblets and stuffing | 165°F |
| Fresh or smoked ham, uncooked | 145°F, then rest at least 3 minutes |
| Fully cooked ham, to reheat | 140°F if packaged in a USDA-inspected plant, otherwise 165°F |
| Fish and shellfish | 145°F |
| Eggs | 160°F |
| Leftovers and casseroles | 165°F |
USDA notes you may cook food hotter for personal preference. That is why a smoked brisket or pork butt is usually taken well past 145°F. The extra heat is for tenderness. The safety line is still the number above.
USDA's smoking tips that matter on a pellet grill
- Keep the smoker air between 225 and 300°F the whole cook. USDA recommends two thermometers, one for the smoker and one for the food. Your grill's display is the first. The meat probe or an instant-read thermometer is the second.
- Thaw meat completely first. Smoking is low heat, so frozen meat thaws too slowly and spends too long in the Danger Zone, 40 to 140°F. Thaw in the refrigerator.
- Expect 4 to 8 hours for many smoked meats, per USDA, and longer for a big brisket. Plan your pellets for it. See hours per hopper fill.
- Chill within 2 hours. Cut leftovers into smaller portions in shallow containers and refrigerate within 2 hours of taking them off the smoker.
Probes on the picks
- Traeger Pro 22: 2 wired meat probes included, per the listing.
- Z Grills 7002C: 2 meat probes included.
- Pit Boss 700FB2: 2 probe ports and 1 probe included.
- Traeger Woodridge: wired probe included, and it works with a wireless probe.
A built-in probe is handy for watching the cook. Before you serve, check a second spot with an instant-read thermometer, above all on poultry.
If the fire goes out
Running out of pellets mid-cook can drop the grill into the Danger Zone. Traeger's advice is to take the food off and keep it warm while the grill cools, then check the firepot before restarting. Keep an eye on the meat temperature the whole time.
Check your own grill and food with the what fits calculator, or see all six picks on the best pellet grills page.
Before you light it
- Outdoors only. NFPA says to place the grill well away from the home and deck railings, and out from under eaves and overhanging branches.
- Kid-free zone. Keep children and pets at least 3 feet from the grill.
- Stay with it. NFPA says never leave a grill unattended while it is in use. An app is not a substitute for being nearby.
- Clean out grease. Remove grease and fat buildup from the grates and the trays below.
- Use a food thermometer. Cook to USDA safe minimum internal temperatures. See the temperature page.