Pg. 14
COOKING GUIDE
Cook Times
(approximate, cook to preference)
Meat Internal Temp.
(Degrees Fahrenheit)
Brisket (14 lbs)
5-7 hours (+resting time)
200
Chicken (Pieces)
30-90 min (depending on
thickness)
165 (boneless breasts)
175 (thighs/legs)
Corn-on-the-Cob
30-45 min
Fish (cook on
middle level)
30-45 min
130-145 (flaky, tender,
slightly translucent)
Ham
2-3 hours (depending on size) 140
Kabobs
30-60 min
Lamb (Leg, Boneless) 2-2.5 hours
140 Medium
Pizza
30-45 min
Pork Ribs
3-4 hours (2-5 racks)
4-5 hours (6-8 racks)
Bones Slightly Stick Out
Pork Shoulder
5-6 hours
195-200
Pork Tenderloin
45-60 min
140-145 Medium
Potatoes/Vegetables 90-120 min (whole potatoes)
60 min (vegetables)
Prime Rib
2.5-3 hours
130 Medium
Rib Eye Steak (Hung) 20-30 min
140 Medium
Tri-Tip
45-60 min (1), 2 hours (4)
140 Medium
Turkey
15 min/lbs
165-175 (breast)
Whole Chicken
2-3 hours (2), 3-4 hours (4)
165-175 (breast)
Cook to suggested time, check meat temperature, and then cook to preference.
For recipes and cooking instructions, visit barrelhousecooker.com/recipes.
For recipes and cooking instructions, visit barrelhousecooker.com/recipes.
