Smoked chicken internal temperature: meat vs smoker

What to do

1. Position an oven-safe probe in thick meat according to its manufacturer, away from bone.
2. Use a separate smoker or chamber reading to observe the equipment, not to infer the meat center.
3. Spot-check other thick pieces or the required whole-bird locations before serving.

Conditions and limits

• A smoke ring and bark color do not establish doneness.
• This guide does not provide a lower-temperature hold-time schedule.

Source and scope

Primary reference: USDA FSIS Chicken from Farm to Table. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.