Meat Temps –
Matt’s Smoking Bible
IT= Internal Temp
Pork (besides pork shoulder) 145 IT (no more than 150 or gets dry)
If doing a “stuffed) loin, tenderloin or chops take it 160 IT (probe in the stuffing portion) Pork Shoulder/Butt- 203-205 IT. Ribs- Baby Backs- approx 5 hrs on High Smoke, Spare Ribs approx 6 hrs on High Smoke. You are not looking for an IT on Ribs. You want to look for “pull back” of meat from the bone. This is caused by the meat cooking and losing its moisture overtime. See picture-
Wings, Breasts- 165 IT (USDA
Thighs- 170 IT
Whole Chicken/Turkey-Spatchcock method (Google/ YouTube the method)(probe in thickest part of Breasts) to 165 IT
When smoking poultry if you cook on High Smoke the entire cook your skin will be very “leathery”. To fix this I personally use a smoke tube (picture)
Can be purchased at many retailers for under $15. Light smoke tube and let it burn until the pellets smolder. Cook poultry at 350 WITH smoke tube and you will have perfect poultry and still get a smoke profile.
Med Rare- 135 IT
Medium- 145 IT
Med Well- 155 IT
Brisket- Flat- no more than 195 IT
Point- 203-205 IT
If planning on a reverse sear for ALL meat cook to 10 degrees shy of your desired IT then reverse sear for 30 seconds each side x 2 and you will be right where you desire after (this includes carryover cooking (meat retains heat and continues to slightly cook)
Fish/Seafood- 145 IT.
Low smoke is perfect for fish/ seafood
Low Smoke should never be used for large cuts of meat (butts/briskets/chuck roast etc) because it averages a temp of 190 and will not get big cuts of meat out of the 40-140 degree IT range in under 4 hrs (bacteria will still form and you donʼt want food poisoning)
SNSR Error code- caused by very cold temps OR the sensor (internal temp probe) being bad or dirty. Get in the habit of wiping it down with vinegar on a paper towel before every cook. If you get this error when starting the grill up hold your fingers on the top of the internal temp probe for approx 30 seconds then start grill. DO NOT use a lighter to warm the sensor as it will fry the element and you will need a new probe.
FLAME- means the grill has “gone out”. Usually due to empty hopper, wet pellets or lack of airflow on Smokers with a chimney. Dump fire pot, ensure you have DRY pellets in the hopper and restart. If problems persist call or email Camp Chef- they are closed on Fridays.
PRERR- Probe error- this happens when you have hit your probe button on the controller and you have no probe plugged in. Simply hit the probe button. IF you get this error and you do have a probe plugged in this is an indication that the probe is bad. The one Quality issue with Camp Chef has always been their supplied probes.
Drip Tray- do not let meat overhang your drip tray as it will allow grease to get in the belly of the smoker and this is how fires occur. Always take the extra time after assembly or after cleaning and make sure you have the drip tray installed properly.