USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

Smoking Meat and Poultry

Where 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.

Smoking is slowly cooking food indirectly over a fire. 

This can be done by using a “smoker,” which is an 

outdoor cooker especially designed for this purpose. A 

covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill. 

Thaw Meat Before Smoking

Completely thaw meat or poultry before smoking. 

Because smoking uses low temperatures to cook food, 

the meat will take too long to thaw in the smoker, 

allowing it to linger in the “Danger Zone” (temperatures 

between 40 and 140 °F) where harmful bacteria can 

multiply. Defrosted meat also cooks more evenly. 

Never thaw food at room temperature. Keeping meat 

and poultry cold while it is thawing is essential to 

prevent the growth of harmful bacteria. The best way to 

safely thaw meat and poultry is in the refrigerator. Cook 

or refreeze it within 1 or 2 days. 

The microwave oven can be used to thaw more rapidly. 

Smoke the meat immediately because some areas of 

the meat can begin to cook during the thawing process. 

Food may also be thawed in cold water. Be sure that 

the sink or container that holds food is clean before 

submerging food. Two methods may be used when 

thawing: 

1. Completely submerge airtight wrapped package. 

Change water every 30 minutes. 

2. Completely submerge airtight wrapped food 

in constantly running cold water. If thawed 

completely, it must be cooked immediately. 

Marinate in the Refrigerator

Some recipes advise marinating meat and poultry for 

several hours or days, either to tenderize or add flavor. 

Acid in the marinade breaks down connective tissue in 

meats. 

Always marinate food in the refrigerator, not on the 

counter. If some of the marinade is to be used for 

basting during smoking or as a sauce on the cooked 

food, reserve a portion of the marinade. Don’t put raw 

meat or poultry in it. Don’t reuse the marinade from raw 

meat or poultry on cooked food unless it’s boiled first to 

destroy any harmful bacteria. 

Partial Cooking

Some people like to cook food partially in the microwave 

oven or on the stove to reduce smoking time. Partially 

cook meat or poultry ahead of time only if the food 

goes immediately from the microwave or stove to the 

hot smoker. Partial cooking of food ahead of time allows 

harmful bacteria to survive and multiply to the point 

that subsequent cooking cannot destroy them. And 

once food is in the smoker, cook until it reaches a safe 

temperature as determined with a food thermometer. 

Using a Smoker

Cook food in smokers made of materials approved for 

contact with meat and poultry. Don’t smoke foods in 

makeshift containers such as galvanized steel cans 

or other materials not intended for cooking. Chemical 

residue contamination can result. 

When using a charcoal-fired smoker, buy commercial 

charcoal briquettes or aromatic wood chips. Set the 

smoker in a well-lit, well-ventilated area away from 

trees, shrubbery, and buildings. Only use approved fire 

starters — never gasoline or paint thinner, for example. 

Follow the manufacturer’s directions for igniting charcoal 

or preheating a gas or electric outdoor cooker. Let the 

charcoal get red hot with gray ash — about 10 to 20 

minutes depending upon the quantity. Pile the charcoal 

around the drip pan and fill it with water to maintain a 

moist environment. The drip pancatches any fat or juice 

from the meat or poultry and prevents it from flaming 

up on the coals. Add about 15 briquettes every hour 
Food Safety Questions?

The USDA is an equal opportunity

 provider and employer.

Revised February 2011

Smoking Meat and Poultry

FSIS encourages the reprint and distribution of this publication for food safety 

purposes. However, the included image from PhotoDisc, used under license, is 

protected by the copyright laws of the U.S., Canada, and elsewhere, and may not be 

saved or downloaded except for printing of this publication.

Call the USDA Meat & Poultry Hotline

and make sure the drip pan contains water. The most 

satisfactory smoke flavor is obtained by using hickory, 

apple, or maple wood chips or flakes. Soak the chips 

in water to prevent flare-ups and add about 1/2 cup of 

chips to the charcoal as desired. 

Using a Covered Grill

To smoke meat and poultry in a covered grill, pile about 

50 briquettes in the center of the heat grate. When they 

are covered with gray ash, push them into two piles. 

Center a pan of water between the two piles and place 

the food on the grill over the water pan. The water 

prevents flare-ups that occur when fat and meat liquids 

drip on coals, and steam from the water helps destroy 

harmful bacteria that can cause foodborne illness. Close 

the lid and keep the grill vents open. Add about 10 

briquettes every hour to maintain the temperature in 

the grill. 

Use Two Thermometers to Smoke Food 

Safely

To ensure meat and poultry are smoked safely, you’ll 

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 

the heat stays between 225 and 300 °F throughout 

the cooking process. Many smokers have built-in 

thermometers. 

Use a food thermometer to determine the tempera-ture 

of the meat or poultry. Oven-safe thermometers can be 

inserted in the meat and remain there during smoking. 

Use an instant-read thermometer after the meat is 

taken out of the smoker. 

Cooking time depends on many factors: the type of 

meat, its size and shape, the distance of food from the 

heat, the temperature of the coals, and the weather. It 

can take anywhere from 4 to 8 hours to smoke meat 

or poultry, so it’s imperative to use thermometers to 

monitor temperatures. 

Smoke food to a safe minimum internal temperature. 

•	 Beef, veal, and lamb steaks, roasts, and chops 

may be cooked to 145 °F. 

•	 All cuts of pork to 160 °F. 

•	 Ground beef, veal and lamb to 160 °F. 

•	 All poultry should reach a safe minimum 

internal temperature of 165 °F. 

If using a sauce, apply it during the last 15 to 30 

minutes of smoking to prevent excess browning or 

burning. 

Chill Promptly

Refrigerate meat and poultry within 2 hours of 

removing it from a smoker. Cut the meat or poultry 

into smaller portions or slices, place it in shallow 

containers, cover, and refrigerate. Use it within 4 days 

or freeze for later use. 

Preventing Foodborne Illness

Follow the four steps of the “Be Food Safe” campaign 

to prevent foodborne illness throughout the smoking 

procedure. 

•	 Clean — Wash hands and surfaces often. 

•	 Separate — Don’t cross-contaminate. 

•	 Cook — Cook to proper temperatures. 

•	 Chill — Refrigerate promptly. 

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 

24/7 and a

live chat 

during 

Hotline 

hours.

AskKaren.gov

If you have a question 

about meat, poultry, or 

egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open 

year-round

 Monday through Friday from 

10 a.m. to 4 p.m. ET 

(English or Spanish).

Recorded food safety 

messages are available 24 hours a day. 

Check out the 

FSIS Web site at

 www.fsis.usda.gov. 

Send E-mail questions to MPHotline.fsis@usda.gov.