Smoking Meat and Poultry

United States Department of Agriculture
Food Safety and Inspection Service
Food Safety Information
Smoking Meat and Poultry

W here there’s smoke, there’s well-flavored meat and poultry. Using a smoker is one method of imparting
natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique
keeps them tender, too.
What is smoking? basting during smoking or as a sauce on the cooked

food, reserve a portion of the marinade. Don’t put raw
Smoking is slowly cooking food indirectly over a fire. meat or poultry in it. Don’t reuse the marinade from raw
This can be done by using a “smoker,” which is an meat or poultry on cooked food unless it’s boiled first to
out-door cooker especially designed for this purpose. A destroy any harmful bacteria.
covered grill can also be used for smoking food by pla-
cing a drip pan of water beneath the meat on the grill. Partial Cooking
Thaw Meat before Smoking Some people like to cook food partially in the microwave
oven or on the stove to reduce smoking time. Partially
Completely thaw meat or poultry before smoking. cook meat or poultry ahead of time only if the food
Because smoking uses low temperatures to cook food, goes immediately from the microwave or stove to the
the meat will take too long to thaw in the smoker, hot smoker. Partial cooking of food ahead of time allows
allowing it to linger in the “Danger Zone” (temperatures harmful bacteria to survive and multiply to the point
between 40 and 140 °F) where harmful bacteria can that subsequent cooking cannot destroy them. And
multiply. Defrosted meat also cooks more evenly. once food is in the smoker, cook until it reaches a safe
temperature as determined with a food thermometer.
Never thaw food at room temperature. Keeping meat
and poultry cold while it is thawing is essential to Using a Smoker
prevent the growth of harmful bacteria. The best way to
safely thaw meat and poultry is in the refrigerator. Cook Cook food in smokers made of materials approved for
or refreeze it within 1 or 2 days. contact with meat and poultry. Don’t smoke foods in
makeshift containers such as galvanized steel cans
The microwave oven can be used to thaw more rapidly. or other materials not intended for cooking. Chemical
Smoke the meat immediately because some areas of residue contamination can result.
the meat can begin to cook during the thawing process.
When using a charcoal-fired smoker, buy commercial
Food may also be thawed in cold water. Be sure that charcoal briquettes or aromatic wood chips. Set the
the sink or container that holds food is clean before smoker in a well-lit, well-ventilated area away from
submerging food. Two methods may be used when thawing: trees, shrubbery, and buildings. Only use approved fire
1. Completely submerge airtight wrapped package. starters — never gasoline or paint thinner, for example.
Change water every 30 minutes.
2. Completely submerge airtight wrapped food Follow the manufacturer’s directions for igniting charcoal
in constantly running cold water. If thawed or preheating a gas or electric outdoor cooker. Let the
completely, it must be cooked immediately. charcoal get red hot with gray ash — about 10 to 20
minutes depending upon the quantity. Pile the charcoal
Marinate in the Refrigerator around the drip pan and fill it with water to maintain a
moist environment. The drip pancatches any fat or juice
Some recipes advise marinating meat and poultry for from the meat or poultry and prevents it from flaming
several hours or days, either to tenderize or add flavor. up on the coals. Add about 15 briquettes every hour
Acid in the marinade breaks down connective tissue in and make sure the drip pan contains water. The most
meats. satisfactory smoke flavor is obtained by using hickory,
apple, or maple wood chips or flakes. Soak the chips
Always marinate food in the refrigerator, not on the in water to prevent flare-ups and add about 1/2 cup of
counter. If some of the marinade is to be used for chips to the charcoal as desired.
The Food Safety and Inspection Service (FSIS) is the public health agency USDA Meat & Poultry Hotline
in the U.S. Department of Agriculture responsible for ensuring that the na-
tion’s commercial supply of meat, poultry, and egg products is safe, whole- 1-888-MPHotline
some, and correctly labeled and packaged. (1-888-674-6854)
Smoking Meat and Poultry
Using a Covered Grill Smoke food to a safe minimum internal temperature.

• Cook all raw beef, pork, veal, and lamb steaks,
To smoke meat and poultry in a covered grill, pile about chops, and roasts to a minimum internal
50 briquettes in the center of the heat grate. When they temperature of 145 °F as measured with a
are covered with gray ash, push them into two piles. food thermometer before removing meat from
Center a pan of water between the two piles and place the heat source. For safety and quality, allow
the food on the grill over the water pan. The water meat to rest for at least three minutes before
prevents flare-ups that occur when fat and meat liquids carving or consuming. For reasons of personal
drip on coals, and steam from the water helps destroy preference, consumers may choose to cook
harmful bacteria that can cause foodborne illness. Close meat to higher temperatures.
the lid and keep the grill vents open. Add about 10 • Cook all raw ground beef, pork, lamb, and
briquettes every hour to maintain the temperature in veal to an internal temperature of 160°F as
the grill. measured with a food thermometer.
• Cook all poultry to a safe minumum internal
temperature of 165°F as measured with a food
Use Two Thermometers to Smoke Food
thermometer.
Safely
If using a sauce, apply it during the last 15 to 30 minutes
To ensure meat and poultry are smoked safely, you’ll of smoking to prevent excess browning or burning.
need two types of thermometers: one for the food and
one for the smoker. A thermometer is needed to monitor
the air temperature in the smoker or grill to be sure
Chill Promptly
the heat stays between 225 and 300 °F throughout
the cooking process. Many smokers have built-in Refrigerate meat and poultry within 2 hours of removing
thermometers. it from a smoker. Cut the meat or poultry into smaller
portions or slices, place it in shallow containers, cover,
Use a food thermometer to determine the temperature and refrigerate. Use it within 4 days or freeze for later
of the meat or poultry. Oven-safe thermometers can be use.
inserted in the meat and remain there during smoking.
Use an instant-read thermometer after the meat is Preventing Foodborne Illness
taken out of the smoker.
Follow the four steps of the “Be Food Safe” campaign
Cooking time depends on many factors: the type of to prevent foodborne illness throughout the smoking
meat, its size and shape, the distance of food from the procedure.
heat, the temperature of the coals, and the weather. It • Clean — Wash hands and surfaces often.
can take anywhere from 4 to 8 hours to smoke meat • Separate — Don’t cross-contaminate.
or poultry, so it’s imperative to use thermometers to • Cook — Cook to proper temperatures.
monitor temperatures. • Chill — Refrigerate promptly.
Food Safety Questions?
Call the USDA Meat & Poultry Hotline Ask Karen!

If you have a question Monday through Friday from 10 FSIS’ automated response
about meat, poultry, or a.m. to 4 p.m. ET (English system can provide food safety
egg products, call or Spanish). information 24/7 and a
the USDA Meat and Recorded food safety live chat
Poultry Hotline messages are avail- during
toll free at able 24 hours a day. Hotline
1-888-MPHotline Check out the hours.
(1-888-674-6854) FSIS Web site at
The hotline is open
year-round www.fsis.usda.gov. AskKaren.gov
Send E-mail questions to MPHotline.fsis@usda.gov. PregunteleaKaren.gov
FSIS encourages the reprint and distribution of this publication for food safety The USDA is an equal opportunity
purposes. However, the included image from PhotoDisc, used under license, is provider and employer.
protected by the copyright laws of the U.S., Canada, and elsewhere, and may not be Revised July 2011
saved or downloaded except for printing of this publication.

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United States Department of Agriculture

Food Safety and Inspection Service

Food Safety Information

Smoking Meat and Poultry

What is smoking? basting during smoking or as a sauce on the cooked

Using a Covered Grill Smoke food to a safe minimum internal temperature.

Food Safety Questions?

Call the USDA Meat & Poultry Hotline Ask Karen!

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