ENGLISH
25
COOK TIME GUIDELINES
The following cooking guidelines are just that “Guidelines”, and are in no way the only way to cook. For best results and to become a true “Pit
Master”, keep a record of what you cooked, at what temperature you cooked; how long you cooked for; what seasoning you used; what flavor
of pellets you used; and the results. Then adjust to your taste for the next time. Most “Pit Masters” have very thick records. Practice makes
perfect.
TIP: For best results
always allow for “Resting Time”. This allows the natural juices to migrate back into the meat fiber, giving a much juicer,
flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending on the size of the protein. Use foil wrap to form a
“tent” over the meat.
Style of Cooking
Hot Smoking
Roast
Baking
(Medium)
Grill/Bake
(Medium/High)
Sear
(High)
Range
93-135°C / 200-275°F
135-162°C / 275-325°F
162-190°C / 325-375°F
204-232°C / 400-450°F
232-260°C / 450-500°F
The style of cooking used will give you different results. Hot Smoking means longer cooking times but results in more natural wood flavor
or “Pink Ring” as it is called by “Pit Masters”. Higher cooking temperature thus shorter cooking times result in less smoke flavor. Adjust the
following Heat suggestions to fit your taste.
BEEF
Size
Heat
Approximate Cooking Time
Internal Temp. Rare - 54°C/130°F,
Medium - 60°C/140°F,
Well Done - 65°C/150°F
Steak
(New York, Porterhouse, Rib-eye,
Sirloin, T-bone, or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High
Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak
0.6 - 12.7 cm / ¼" - ½"
High
5-7 minutes
Flank Steak
0.45 - 0.86 kg / 1 - 1½ lbs., 1.9 cm / ¾"
Medium
Sear 4 minutes, grill 8-10 minutes
Kabob
2.5 - 3.8 cm / 1 - 1½" cubes
Medium
10 - 12 minutes
Tenderloin, whole
1.58 - 1.81 kg / 3½ - 4 lbs.
High/Medium
Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty
1.9cm /
¾"
High/Medium
Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast, boneless
2.26 - 2.72 kg / 5 - 6 lbs.
Medium
1½ - 2 hours
Tri-tip Roast
0.9 - 1.13 kg / 2 - 2½ lbs.
High/Medium
Sear 10 minutes, grill 20-30 minutes
Rib Roast
5.44 - 6.35 kg / 12 - 14 lbs.
Medium
2½ - 2¾ hours
Veal Loin Chop
2.5cm / 1"
10 - 12 minutes Direct/Medium
Brisket
Hot Smoke
180°F to 190°F Internal Temp.
PORK
Thickness/Weight
Precooked to
Reheat 60°C / 140°F
Medium
60°- 65°C / 140° - 150°F
Well Done
60°- 65°C / 140° - 150°F
Ham - Fully Cooked
- Boneless Portion
Smoked Picnic
Whole, bone-in
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72 kg / 4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
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Loin Roast
1.36-1.81 kg / 3 - 4 lbs.
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1 - 2 hours
2 - 3 hours
Rib Crown Roast
1.81-2.26 kg / 4 - 5 lbs.
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1½ - 2 hours
2 - 3 hours
Chop (loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 - 12 minutes
14 - 18 minutes
Tenderloin
1.9-2.5 cm / ¾" - 1"
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20 - 30 minutes
30 - 45 minutes
Loin Roast, boneless
1.36-2.26 kg / 3-5 lbs.
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1¼ - 1¾ hours
1¾ - 2½ hours
Boston Butt (Pork Shoulder)
- Fall off the bone
3.62-4.53 kg / 8-10 lbs.
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93 - 98°C /
200 - 210°F
Internal Temperature
