18
Cooking temperature guide
Important
Do not adjust top or bottom vent with bare hands while the ceramic charcoal barbecue is in use. This could result
in serious injury. It is recommended to always use heat-resistant gloves when working with hot appliances.
SLOW COOKING / SMOKING
(83 °C - 108 °C / 180 °F - 225 °F)
Beef brisket: 4.5 hours per kg
Pulled pork: 4.5 hours per kg
Whole chicken: 3-4 hours
Ribs: 3-5 hours
Roasts: 9+ hours
GRILL / ROAST / BAKE
(163 °C - 191 °C / 325 °F - 375 °F)
Seafood (crab, lobster, shrimp): until opaque & firm
Seafood (clams, oysters): until shells open
Fish: 15-20 minutes
Pork tenderloin: 15-30 minutes
Chicken pieces: 30-45 minutes
Whole chicken: 1-1.5 hours
Leg of lamb: 3-4 hours
Turkey: 2-4 hours
Ham: 2-5 hours
SEAR
(260 °C - 330 °C / 500 °F - 625 °F)
Scallops: until opaque & firm
Steak: 5-8 minutes
Pork chops: 6-10 minutes
Burgers: 6-10 minutes
Sausages: 6-10 minutes
TOP VENT BOTTOM VENT OPEN CLOSED
TOP VENT BOTTOM VENT OPEN CLOSED
TOP VENT BOTTOM VENT OPEN CLOSED
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