Use and Care Manual

COOKING TIMES AND TEMPERATURES
8
DESCRIPTION SETTING
COOK
TEMP
COOK TIME FINAL TEMP
Short Ribs
Smoke
225°F
(107°C)
5 hours
190°F(88°C)
Tenderloin
3 to 4 lbs. (1.36 to 1.81 kg)
2.5 to 3 hours
130°F(54°C) for
Medium Rare
Brisket (Pulled)
8 to 12 lbs. (3.63 to 5.44 kg)
1.5 hrs per lb
(3.3 hrs per kg)
205°F(96°C)
Brisket (Thick Sliced)
8 to 12 lbs. (3.63 to 5.44 kg)
1.5 hrs per lb
(3.3 hrs per kg)
195°F(90°C)
Brisket (Thin Sliced)
8 to 12 lbs. (3.63 to 5.44 kg)
1.5 hrs per lb
(3.3 hrs per kg)
185°F(85°C)
Prime Rib Roast
Roast
350°F
(176°C)
15 min per lb
(33 min per kg)
130°F(54°C) for
Medium Rare
Sirloin Tip Roasts 8 Hours
130°F(54°C) for
Medium Rare
Steak*
Grill
600°F
(315°C)
130°F(54°C) for
Medium Rare
Hamburgers*
160°F(71°C)
Chicken (Quarters)
Roast
350°F
(176°C)
1 to 2 hours
170°F(77°C)
Chicken (Thighs) 1.5 hours 170°F(77°C)
Chicken (Whole)
2.5 to 3.5 lbs. (1.13 to 1.58 kg)
2 to 2.5 hours 170°F(77°C)
Chicken (Whole)
3.5 to 4.5 lbs. (1.59 to 2.04 kg)
2 to 3 hours 170°F(77°C)
Chicken (Wings) 1.25 hours 170°F(77°C)
Chicken Breast
5 to 8 oz. (0.14 to 0.23 kg)
1 to 2 hours 170°F(77°C)
Turkey (Legs) 2 to 3 hours 170°F(77°C)
Turkey (Whole)
10 to12 lbs. (4.54 to 5.44 kg)
2.5 to 3 hours 170°F(77°C)
Fish (Whole)
4 to 6 lbs. (1.81 to 2.72 kg)
Smoke
225°F
(107°C)
3.5 to 4 hours Until Flaky
Lobster (Steamed) 15 minutes/lb To Taste
Shrimp (Steamed)
15 minutes/lb
To Taste
Ribs (Baby Back)
1.5 to 2.5 lbs. (2.72 to 1.13 kg)
Smoke
225°F
(107°C)
5 hours 160°F(71°C)
Ribs (Spare Ribs)
2.5 to 3.5 lbs. (1.13 to 1.63 kg)
5 to 7 hours 160°F(71°C)
Pork Butt (Pulled)
6 to 8 lbs. (2.72 to 3.63 kg)
1.5 hrs per lb
(3.3 hrs per kg)
205°F(96°C)
Pork Butt (Sliced)
6 to 8 lbs. (2.72 to 3.63 kg)
1.5 hrs per lb
(3.3 hrs per kg)
170°F(77°C)
Pork Chops
1.5 hrs per lb
(3.3 hrs per kg)
160°F(71°C)
Pork Crown Roast
8 to 10 lbs. (3.63 to 4.54 kg)
1.5 hrs per lb
(3.3 hrs per kg)
155°F to 165°F
(68°C to 74°C)
Pork Loin
8 to 10 lbs. (3.63 to 4.54 kg)
4 to 6 hours 160°F(71°C)
Pork Sausage
1.5 to 2.5 inch (3.8 to 6.4 cm)
Dia.
1 to 3 hours 165°F(74°C)
Pork Shoulder (Pulled)
6 to 10 lbs. (2.72 to 4.54 kg)
8 to 12 hours 205°F(96°C)
Pork Shoulder (Sliced)
6 to 10 lbs. (2.72 to 4.54 kg)
5 to 8 hours 175°F(79°C)
Pork Tenderloin
1.5 to 2.5 lbs.(2.72 to 1.13 kg)
2.5 to 3 hours 160°F(71°C)
Ham (Bone In)
1.5 hrs per lb
(3.3 hrs per kg)
160°F(71°C)