Use and Care Manual

COOKING TEMPERATURE
SMOKING
GRILLING
All cooking times are approximate.
Size Cooking Time Grill Temp. Size Cooking Time Grill Temp.
KAMADO
PROFESSIONAL
S SERIES
Patent Pending
BEEF
Roasts, Ribs 3-4 lb. (1.3-1.8 kg) 3-4 hours 225ºF / 107ºC
PORK
Loin 2-4 lb. (0.9-1.8 kg) 2-3 hours 225ºF / 107ºC
Roasts 4.5 lb. (2 kg) 1.5-2.5 hours 225ºF / 107ºC
Ribs Full Grate 3-4 hours 225ºF / 107ºC
POULTRY
Chicken 4 lb. (1.8 kg) 1-2 hours 250ºF / 121ºC
Turkey 10-15 lb. (4.5-6.8 kg) 3-4.5 hours 250ºF / 121ºC
BEEF
Steaks 1” (2.5 cm) thick 3-4 min./side 160ºF / 71ºC
Kabobs 1” (2.5 cm) cubs 4-5 min./side 145–160ºF / 63-71ºC
Hamburger Patty ½” (12 mm) thick 3-4 min./side 160ºF / 71ºC
Sirloin Tip 3.5-4 Lb. (1.5-1.8 kg) 20-25 min./lb. 145–160ºF / 63-71ºC
Ribs cut in 1-rib portions 10 min./side 160ºF / 71ºC
Tenderloin half 2-3 lb. (0.9-1.3 kg) 10-12 min./side 145ºF / 63ºC
whole, 4-6 lb. (1.8-2.7 kg) 12-15 min./side 160ºF / 71ºC
CHICKEN
Breast halves, bone-in 6-8 oz. (170-226 g) each 10-15 min./side 170ºF / 77ºC
Breast halves, boneless 4 oz. (113 g) each 6-8 min./side 170ºF / 77ºC
Legs or thighs 4-8 oz. (113-226 g) 10-15 min./side 180ºF / 82ºC
Drumsticks 4 oz. (113 g) 8-12 min./side 180ºF / 82ºC
Wings 3 oz. (85 g) 8-12 min./side 180ºF / 82ºC