BBQ Food Safety & Internal Temperatures
USDA minimum internal temperatures, safe smoking temperatures, thermometers, holding and leftovers.
Good barbecue begins with a thermometer, not a timer. A smoker can cook slowly and safely, but a grill or smoker dial does not tell you the temperature at the center of the food.
USDA minimum temperatures
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb, veal steaks, chops and roasts | 145°F (63°C), then at least 3 minutes rest |
| Ground beef, pork, lamb and veal | 160°F (71°C) |
| All poultry, including ground poultry, wings and thighs | 165°F (74°C) |
| Fish and shellfish | 145°F (63°C) |
| Leftovers | 165°F (74°C) |
Smoking temperature and thawing
USDA advises checking the smoker's chamber temperature and keeping it between 225 and 300°F for smoking meat and poultry. Fully thaw frozen meat in the refrigerator or another safe approved method before smoking. Do not thaw it slowly on the counter.
Measure where it matters
Use a food thermometer in the thickest edible portion, avoiding bone, gristle and excess fat. On whole poultry, check the innermost thigh and wing and the thickest part of the breast. For thin burgers, insert the probe from the side so the sensing region reaches the center.
Safe preparation and storage
- Wash hands and utensils; use separate plates for raw and ready-to-eat food.
- Keep perishables refrigerated until you are ready to use them.
- Serve hot food hot and cold food cold, using appropriate holding equipment.
- Refrigerate leftovers within two hours; within one hour when ambient temperatures are above 90°F.
- Use charcoal and combustion appliances outdoors only, never in a garage or enclosed room.
Primary sources: USDA Safe Minimum Internal Temperature Chart and USDA Smoking Meat and Poultry.