ENGLISH
19
COOKING STYLE
HOT SMOKING
ROAST
BAKING
(Medium)
GRILL
(Medium/High)
Temperature Range
93-135°C / 200-275°F
135-162°C / 275-325°F
162-190°C / 325-375°F
204-215°C / 400-420°F
APPROXIMATE COOKING TIME
BEEF
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 65°C / 150°F
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs.
1½ - 2 hours
Rib Roast
5.44 - 6.35 kg / 12 - 14 lbs.
2½ - 2¾ hours
Sausage
(fresh)
All sizes
4 - 5 hours
Roast
(bone-in)
All sizes
4- 5 Hours
Ribs
All sizes
Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket
7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
PORK
Size
Reheat - 60°C / 140°F
Medium - 66°C / 150°F
Well Done - 71°C / 160°F
Ham
(cooked)
All sizes
2 - 2¾ hours
Ham
(fresh)
4.53-5.44 kg / 10-12 lbs.
7 - 8 hours
Sausage
(fresh)
All sizes
4 - 5 hours
Loin Roast
1.36-1.81 kg / 3 - 4 lbs.
1 - 2 hours
2 - 3 hours
Rib Crown Roast
1.81-2.26 kg / 4 - 5 lbs.
1½ - 2 hours
2 - 3 hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs.
93 - 98°C / 200 - 210°F
Internal Temperature
Ribs
All sizes
Cook until meat pulls from the bone (approx 4 - 6 hours)
Chop
(loin, rib)
All sizes
Cook until meat pulls from the bone (approx 4 - 6 hours)
LAMB
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 71°C / 160°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs.
5 -6 Hours
POULTRY
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 82°C / 180°F
Turkey
(whole)
4.53-5.44 kg / 10-12 lbs.
7 - 8 Hours
Chicken
(whole)
All sizes
5 -6 Hours
Drumsticks, Breasts
All sizes
4 -5 Hours
Small Game Birds
All sizes
4 -5 Hours
Duck
1.36-2.26 kg / 3-5 lbs.
5 -6 Hours
CHICKEN
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 82°C / 180°F
Whole
All sizes
5 -6 Hours
Drumsticks, Breasts
All sizes
4 -5 Hours
FISH
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 82°C / 180°F
Whole
All sizes
2 -3 Hours, until flaky
Filets
All sizes
1 -2 Hours, until flaky
WILD GAME
Size
Rare - 60°C / 140°F
Medium - 71°C / 160°F
Well Done - 77°C / 170°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs.
5 -6 Hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs.
7 - 8 Hours
