26
thick
PORK, Fresh
Chops, bone-in or boneless
3/4" thick
1 1/2" thick
450°- 650°
3 to 4 min./side
7 to 8 min./side
Medium 160
Tenderloin
1/2 to 1 1/2
lbs.
450°- 650°
15 to 25 min.
total
Medium 160
Ribs (indirect heat)
2 to 4 lbs.
375°
1 1/2 to 2 hrs.
160
Patties, ground
1/2" thick
450°- 650°
4 to 5 min./side
Medium 160
VEAL
Chops, steaks
1" thick
450°- 650°
5 to 7 min./side
145 to 160
Roast, boneless (indirect heat)
2 to 3 lbs.
350°- 375°
18 to 20 min./lb.
145 to 160
VENISON
Roast, saddle, or leg
6 to 7 lbs.
350°- 375°
25 to 30 min./lb.
145 to 160
Steaks
3/4" thick
450°- 650°
4 to 5 min./side
6 to 7 min./side
Medium rare 145
Medium 160
CHICKEN
Whole (indirect heat), not stuffed
broiler fryer
roasting hen
Capon
Cornish hens
3 to 4 lbs.
5 to 7 lbs.
4 to 8 lbs.
18 to 24 oz.
325°F,160°c
60 to 75 min.
18 to 25 min./lb.
15 to 20 min./lb.
45 to 55 min.
180 as measured in
the thigh
Breast halves, bone-in
boneless
6 to 8 oz. each
4 oz. each
325°F,160°c 10 to 15
min./side
6 to 8 min./side
170
Other parts: Legs or thighs
Drumsticks
Wings, wingettes
4 to 8 oz.
4 oz.
2 to 3 oz.
325°F,160°c
c
10 to 15
min./side
8 to 12 min./side
8 to 12 min./side
180
DUCK or GOOSE
Duckling, whole (indirect heat)
Quartered (indirect heat)
4 1/2 lbs. (not
stuffed)
325°F,160°c 2 1/2 hrs.
1 hr., 25 min.
180 to 185
Goose, whole (indirect heat)
8 to 12 lbs.
325°F,160°c 18 to 20 min./lb.
180 to 185
TURKEY
Whole turkey (indirect heat)
8 to 12 lbs.
12 to 16 lbs.
16 to 24 lbs.
325°F,160°c 2 to 3 hrs.
3 to 4 hrs.
Not
recommended
180 as measured in
the thigh
Breast, bone-in
boneless
4 to 7 lbs.
2 3/4 to 3 1/2
lbs.
325°F,160°c 1 to 1 3/4 hrs.
Not
recommended
170
