Cooking Guide - Kamado Joe

Smoking

Roasting/Baking

Grilling

Searing

Temperature Ranges

107-135°C

135-177°C

177-260°C

260-399°C

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

49°C

52°C

52°C

54°C

57°C

60°C

63°C

66°C

68°C

71°C

63°C (3 min. rest)

Beef, Lamb, Veal Ground Meat

60°C

63°C

66°C

68°C

71°C

74°C

71°C

Pork Chops, Roasts & Steaks

52°C

54°C

54°C

57°C

60°C

63°C

66°C

68°C

68°C

71°C

63°C (3 min. rest)

Pork Ground Meat

60°C

63°C

66°C

68°C

71°C

74°C

71°C

Pork Ham (Fresh)

Use smoking or roasting temperature guide.

60°C

63°C

63°C (3 min. rest)

Pork Ham (Precooked)

Use smoking or roasting temperature guide.

57°C

60°C

60°C

Pork Shoulder (Boston Butt)

Use smoking temperature guide.

93°C

93°C

–

Poultry* Whole & Pieces

Use smoking, roasting or grilling temperature guide.

71°C

74°C

74°C

Seafood Fin Fish

Cook until flesh is opaque, firm and separates easily with a fork.

63°C

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.