Weber GENESIS - Temperature and Barbecuing Charts

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Temperature guide
The following chart gives a guide to how well done your meat will be, based on the internal temperature
of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone.
Keep in mind the internal temperature will continue to rise 3-6°C while it’s resting.
INTERNAL MEAT TEMPERATURE GUIDE
Red meat
Rare 49°C
Medium rare 54°C
Medium 60°C
Medium well 66°C
Well done 68°C
Low and slow (sliced) 88-91°C
Low and slow (pulled) 93-95°C
Pork
Medium 63°C
Medium well 68°C
Low and slow (sliced) 88-91°C
Low and slow (pulled) 93-95°C
Ham, raw
71°C
Ham, fully cooked (to reheat)
60°C
Poultry
Well done 74°C
Minced meat / Sausage
Well done 68°C
Fish
Medium 57°C
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