Fleischtemperaturen beim Räuchern, Grillen und Smoken – Grillblog – der Blog zum Grillen

Eine sehr schöne Aufstellung, die Fleischtemperaturen beim Räuchern, Grillen und
Smoken auflistet.

Type of Cooking	Degrees		Comments
*Approximate Internal Meat Temperatures*

Cold Smoking	fahrenheit	85 to 120	Used exclusively for preservation. We do not recommend for the backyard barbecuer!
Cold Smoking	centigrade	30 to 49

Very Rare	fahrenheit	130	Red Cool Center. Beef primarily.
Very Rare	centigrade	54	Red Cool Center. Beef primarily.

Fish Done	fahrenheit	130 – 135	Fish will begin to flake and turn opaque. Best determined by testing fish for flaking.
Fish Done	centigrade	54 – 57

Rare	fahrenheit	140	Red Center. This is your basic rare cut of meat suitable to steaks and lamb. Pork should not be cooked rare.
Rare	centigrade	60

Medium Rare	fahrenheit	145 – 150	Red Center. Medium rare is good for all beef.
Medium Rare	centigrade	63 – 66	Red Center. Medium rare is good for all beef.

Medium Done	fahrenheit	155 – 160	Pink Center. Medium done temperature is good for pork, beef and lamb. Hamburgers should be cooked to 160 degrees.
Medium Done	centigrade	68 – 71

Medium Well Done	fahrenheit	165	Light Gray Warm Center. Pork will be all white center.
Medium Well Done	centigrade	74	Light Gray Warm Center. Pork will be all white center.

Poultry Done	fahrenheit	165 – 170	Turkey, chicken, etc done. Check near the thigh and breast bone to verify temperature.
Poultry Done	centigrade	74

Well Done	fahrenheit	170 – 180	With beef and lamb it’s done! (and dead!) Pork is just done. Hot gray center. No pink.
Well Done	centigrade	77 – 82

*Approximate Grill and Smoker Temperatures*
Type of Cooking	Degrees		Comments
Barbecuing	fahrenheit	225	Extended cooking over many hours time. Often confused with the term smoking which occurs at much lower temperatures.
Barbecuing	centigrade	102

Low Grilling	fahrenheit	300	Great for fish and vegetables or other delicate foods.
Low Grilling	centigrade	150	Great for fish and vegetables or other delicate foods.

Roasting	fahrenheit	325	Not intended for cooking to acquire a smoke flavoring. The meat will be done before significant smoke flavor is acquired. 1 to 3 hours usually.
Roasting	centigrade	163

Medium Hot Grilling	fahrenheit	450 – 500	Most common grilling temperature.
Medium Hot Grilling	centigrade	232 – 260	Most common grilling temperature.

Hot Grilling	fahrenheit	550 +	Great for mesquite cooking where wood is strongly flavored. Steaks should be cooked at around 700 degrees (385 degrees C.)
Hot Grilling	centigrade	288 +

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