Note: This post is part of the “Kamado 101 – The Definitive Guide to Amazing Barbecue” series, in which I  cover everything from the foundational aspects of Kamado cooking all the way through advanced concepts designed to transform you into a backyard barbecue pitmaster. View the entire series here.

So you’ve got the grill, you’ve found (or invented) what you are sure is going to be the best recipe you’ve ever had… now you have to actually cook it. However, unlike with something like baking a cake, grilling is both an art and a science and you have to take many factors into mind when deciding how long to cook your mouthwatering food. The last thing you want is to be serving under cooked food to friends and family, right?

There are multiple different ways that you can tell that something is done. While many people will tell you that the best method is simply to look at the  color of the meat and its juices (which can be a good way to tell if you know what to look for) a much simpler and less invasive way is to measure the internal temperature with a thermometer. There are a variety of types available, and I highly recommend you get one in order to make sure your meats are 100% safe to consume.

When you’re using a thermometer, be aware that the internal temperature of the meat will be different on the grill then when it is resting. Usually it’s around 5 degrees higher, which is totally normal. Resting periods can be anywhere from three minutes to 30, depending on how large your dish is and a variety of other factors. 

Below, you’ll find a list of the different types and cuts of meats along with the minimum temperature and the USDA recommendation:

Beef, Lamb, or Veal

Where grilling is concerned, most beef, veal, and lamb is served in the form of steaks, chops, or roasts. However, for smoking and other purposes, ground meat has also be included.

Chops, Roasts and Steaks

The USDA requires beef, lamb, and veal chops, roasts or steaks to have an internal temperature of at least 145°F after three minutes in order to be completely safe for consumption. This generally falls in the Medium Well range.

• Rare – internal temperature should be 120°F and resting temperature should be around 125°F
• Medium Rare – internal temperature should be 125°F and resting temperature should be around 130°
• Medium – internal temperature should be 130°F and resting temperature should be around 140°F
• Medium Well – internal temperature should be 145°F and resting temperature should be around 150°F
• Well – internal temperature should be 155°F and resting temperature should be around 160°F

Ground Meat

The USDA requires ground beef, lamb, and veal to have an internal temperature of at least 160°F in order to be completely safe for consumption. This falls in the Well range.

• Rare – not recommended
• Medium Rare – not recommended
• Medium – internal temperature should be 140°F and resting temperature should be around 145°F
• Medium Well – internal temperature should be 150°F and resting temperature should be around 155°F
• Well – internal temperature should be 160°F and resting temperature should be around 165°F

Pork

Pork is one of the most commonly-grilled items and there are various different cuts and types including steak, shoulder, roasts, chops, and ham. Ribs, of course, are also common, but ribs are rarely designed to be determined ‘done’ by internal temperature so to make things simpler, I’m not including them on this list.

Chops, Roasts, and Steaks

The USDA requires pork steaks, chops, or roasts to have an internal temperature of at least 145°F after three minutes in order to be completely safe for consumption. This generally falls in the Medium range.

• Rare – internal temperature should be 125°F and resting temperature should be around 130°F
• Medium Rare – internal temperature should be 130°F and resting temperature should be around 135°
• Medium – internal temperature should be 140°F and resting temperature should be around 145°F
• Medium Well – internal temperature should be 150°F and resting temperature should be around 155°F
• Well – internal temperature should be 155°F and resting temperature should be around 160°F

Shoulder

When smoking pork shoulder, the meat should reach a minimum temperature of 200°F. The smoking temperature of your Kamado should range between 225-275°F. The amount of time necessary will depend on the size of the shoulder and the desired taste.

Ham

There are some slight differences between smoking and roasting fresh and precooked ham.

• Fresh Ham – it should reach an internal temperature of 140°F and a resting temperature of 145°F. The USDA considers it safe to eat if it is at least 145°F after three minutes of rest.
• Precooked Ham – it should reach an internal temperature of 135°F and a resting temperature of 140°F. The USDA considers it safe to eat if it is at least 140°F after resting.

Ground meat

The USDA requires ground pork to have an internal temperature of at least 160°F in order to be completely safe for consumption. This falls in the Well range.

• Rare – not recommended
• Medium Rare – not recommended
• Medium – internal temperature should be 140°F and resting temperature should be around 145°F
• Medium Well – internal temperature should be 150°F and resting temperature should be around 155°F
• Well – internal temperature should be 160°F and resting temperature should be around 165°F

Poultry

Poultry, which includes chicken, duck, goose, and turkey, has to be cooked carefully to avoid any risk of illness. However, the process and temperatures are the same whether cooking whole or pieces. The meat should be white all the way through as under cooked poultry can be deadly.

• Meat is considered done when it reaches 160°F on the grill. It should be at least 165°F when resting. That is also the minimum temperature recommended by the USDA for safety. 

Seafood

There are many different kinds of seafood (and many different sizes) that can be grilled, so there isn’t a way to list out a definite temperature guide. However, there are some generic guidelines to tell if it’s done.

• Fin fish – The USDA recommends a minimum temperature of 145°F. The fish should be opaque, firm, and separate easily with a fork.
• Scallops – The flesh should be and opaque milky white and firm.
• Clams & Oysters – Cook until the shells open.
• Crab, Lobster, & Shrimp – Cook until flesh is opaque and a pearly white color.

Vegetables

We’ve talked before about grilling vegetables and, generally speaking, you can actually grill most of them without having to worry about a separate temperature simply by using foil. However, if you do want to put them directly on the grill and need help figuring out the temperature, there are some guidelines to keep in mind.

• Artichoke – 350°F – Cut in half and press to spread leaves, then brush with olive oil and salt
• Asparagus – 400-425°F – Roll in olive oil, then sprinkle salt 
• Corn – 350°F – Soak and rehusk before putting on the grill
• Eggplant – 400-425°F – cut into circles and brush with olive oil
• Leek – 350°F – cut in half lengthwise and brush with olive oil
• Mushroom – 400-425°F – grill whole then slice afterwards if desired
• Onion – 400-425°F – Cut into rings and brush with olive oil, then salt and grill
• Peppers – 400-425°F – Brush with olive oil and cook for a few minutes on each side
• Summer squash/Zucchini – 400-425°F – Slice, brush with olive oil, and sprinkle salt