The USDA publishes a handy list on its website of safe internal temperatures for cooked meat. Download a copy and keep it in your apron pocket, ready to brandish in the eye line of anyone who’s hanging around in your spotlight, pestering you for the next burger. Food poisoning is no laughing matter, and the chances are that a perfunctory glance through the smoke and jab with a finger won’t give you the information you need about whether that pork shoulder is cooked through. Send guests home with a smile on their face, rather than organizing a group trip to ER, by checking each chop and cut with a digital quick-read thermometer.
Img Source: WiredBarbeque