That's where a meat temperature chart can help. Read on to find our test kitchen's chart, which you can turn to any time you need to know the correct internal temperature for the meat you are cooking.

Grilling a steak to the perfect medium-rare. Roasting a whole chicken without drying it out. Smoking a brisket low and slow ...

“It’s now possible to read the internal temperature of the food I’m cooking ... though you can recalibrate it yourself if needed. You’ll also get a meat temperature chart and instructions in the box.

But plenty of people believe waiting to 165 degrees guarantees dry meat, especially if the temperature continues to rise after the meat is taken out of the oven, also known as carry-over cooking.

Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital.

Safe internal cooking temperatures vary depending on the type of meat but are commonly around 145°F (65°C) for whole meats and 160–165°F (70–75°C) for ground meats.

This chart, from My Best Smoker, covers the cook times and cooking temperatures of 17 of the most mouth-watering meats. You can learn to smoke brisket, salmon, chicken, turkey, ribs, and even hot ...

Temperature guide: Use a food thermometer to cook to these internal temperatures: Beef, lamb, pork, veal: 145 degrees Farenheit Fish and shellfish: 145 degrees F ...

A meat thermometer is the most accurate way to measure whether a steak is done. The target temperature can range from 125 to 155 degrees Fahrenheit, depending on your desired doneness.