Hark Smoker Temperatures

SMOKING GUIDE TEMPERATURES:

Rough guide of smoking cooking temperatures with the vents fully open:

LOW: 90°C (194°F)

Slow smoking for delicate foods: sausage, small goods, fish, vegetables, nuts etc.

Ideal for food warming.

MED: 135°C (275°F)

BEST TEMPERATURE FOR SAUSAGES:

The best temperature for sausages is (107℃ – 115℃) (225℉ – 240℉ )

Smoke cooking for US style BBQ, ribs, chicken etc. Also good for baking.

HIGH: 180°C (356°F)

Smoke roasting, roast cooking, baking and general oven cooking.

 

COOKING TEMPERATURE ZONES

Unlike an oven, it is often difficult to aim for an exact temperature when smoking outside with a

gas smoker. As such, it is more effective if we aim to achieve temperatures at a certain cooking zone

ie LOW, MEDIUM and HIGH.

LOW ZONE          105°C – 135°C.

MED ZONE          135°C – 160°C.

HIGH ZONE         160°C – 180°C.

When focusing on cooking zones, we can aim to smoke foods within a healthy range of

temperatures, rather than a set temperature that may be difficult to achieve or hold on that given

day. You will note that many of the recipes included at the end of this Cooking Guide, refer to a

Temperature Zone, rather than an exact temperature for this very reason.

PORK: Can be cooked to 63°C Medium Rare.
You MUST let the meat stand for 3 minutes prior to carving or serving, to complete the cooking process.

SMOKING TEMPERATURES FOR SAUSAGES

Safe to eat when they reach the following internal temperatures.
Bring the smoker up to a temperature of 120℃.

MEAT	TEMPERATURE
Chicken	74℃	165°F
Turkey	74℃	165°F
Beef	71℃	160°F
Pork	71℃	160°F.
Veal	71℃	160°F.

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