Food Safety Information

Smoking Meat and Poultry

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

United States Department of Agriculture

Food Safety and Inspection Service

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.

What is smoking?

Smoking is slowly cooking food indirectly over a fire. 

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

out-door 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 

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. 

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.
Smoking Meat and Poultry

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 temperature 

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. 

Food Safety Questions?

Smoke food to a safe minimum internal temperature. 

•	 Cook all raw beef, pork, veal, and lamb steaks, 

chops, and roasts to a minimum internal 

temperature of 145 °F as measured with a 

food thermometer before removing meat from 

the heat source. For safety and quality, allow 

meat to rest for at least three minutes before 

carving or consuming. For reasons of personal 

preference, consumers may choose to cook 

meat to higher temperatures.

•	 Cook all raw ground beef, pork, lamb, and 

veal to an internal temperature of 160°F as 

measured with a food thermometer.

•	 Cook all poultry to a safe minumum internal 

temperature of 165°F as measured with a food 

thermometer. 

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. 

Call the USDA Meat & Poultry Hotline

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.

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat 

during 

Hotline 

hours.

AskKaren.gov

PregunteleaKaren.gov

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.

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 provider and employer.

Revised July 2011