Cooking Times And Temperatures - Broil King Smoke Guide De L'utilisateur

COOKING TIMES AND TEMPERATURES

DESCRIPTION
Short Ribs
Tenderloin
3 to 4 lbs. (1.36 to 1.81 kg)
Brisket (Pulled)
8 to 12 lbs. (3.63 to 5.44 kg)
Brisket (Thick Sliced)
8 to 12 lbs. (3.63 to 5.44 kg)
Brisket (Thin Sliced)
8 to 12 lbs. (3.63 to 5.44 kg)
Prime Rib Roast
Sirloin Tip Roasts
Steak*
Hamburgers*
Chicken (Quarters)
Chicken (Thighs)
Chicken (Whole)
2.5 to 3.5 lbs. (1.13 to 1.58 kg)
Chicken (Whole)
3.5 to 4.5 lbs. (1.59 to 2.04 kg)
Chicken (Wings)
Chicken Breast
5 to 8 oz. (0.14 to 0.23 kg)
Turkey (Legs)
Turkey (Whole)
10 to12 lbs. (4.54 to 5.44 kg)
Fish (Whole)
4 to 6 lbs. (1.81 to 2.72 kg)
Lobster (Steamed)
Shrimp (Steamed)
Ribs (Baby Back)
1.5 to 2.5 lbs. (2.72 to 1.13 kg)
Ribs (Spare Ribs)
2.5 to 3.5 lbs. (1.13 to 1.63 kg)
Pork Butt (Pulled)
6 to 8 lbs. (2.72 to 3.63 kg)
Pork Butt (Sliced)
6 to 8 lbs. (2.72 to 3.63 kg)
Pork Chops
Pork Crown Roast
8 to 10 lbs. (3.63 to 4.54 kg)
Pork Loin
8 to 10 lbs. (3.63 to 4.54 kg)
Pork Sausage
1.5 to 2.5 inch (3.8 to 6.4 cm) Dia.
Pork Shoulder (Pulled)
6 to 10 lbs. (2.72 to 4.54 kg)
Pork Shoulder (Sliced)
6 to 10 lbs. (2.72 to 4.54 kg)
Pork Tenderloin
1.5 to 2.5 lbs.(2.72 to 1.13 kg)
Ham (Bone In)
SETTING COOK TEMP
225°F(107°C)
350°F(176°C)
600°F(315°C)
350°F(176°C)
225°F(107°C)
225°F(107°C)
9
COOK TIME FINAL TEMP
5 hours 130°F(54°C)
130°F(54°C) for
2.5 to 3 hours
Medium Rare
1.5 hrs per lb
205°F(96°C)
(3.3 hrs per kg)
1.5 hrs per lb
195°F(90°C)
(3.3 hrs per kg)
1.5 hrs per lb
185°F(85°C)
(3.3 hrs per kg)
15 min per lb 130°F(54°C) for
(33 min per kg) Medium Rare
130°F(54°C) for
8 Hours
Medium Rare
130°F(54°C) for
Medium Rare
160°F(71°C)
1 to 2 hours 170°F(77°C)
1.5 hours 170°F(77°C)
2 to 2.5 hours 170°F(77°C)
2 to 3 hours 170°F(77°C)
1.25 hours 170°F(77°C)
1 to 2 hours 170°F(77°C)
2 to 3 hours 170°F(77°C)
2.5 to 3 hours 170°F(77°C)
3.5 to 4 hours Until Flaky
15 minutes/lb To Taste
15 minutes/lb To Taste
5 hours 160°F(71°C)
5 to 7 hours 160°F(71°C)
1.5 hrs per lb
205°F(96°C)
(3.3 hrs per kg)
1.5 hrs per lb
170°F(77°C)
(3.3 hrs per kg)
1.5 hrs per lb
160°F(71°C)
(3.3 hrs per kg)
1.5 hrs per lb 155°F to 165°F
(3.3 hrs per kg) (68°C to 74°C)
4 to 6 hours 160°F(71°C)
1 to 3 hours 165°F(74°C)
8 to 12 hours 205°F(96°C)
5 to 8 hours 175°F(79°C)
2.5 to 3 hours 160°F(71°C)
1.5 hrs per lb
160°F(71°C)
(3.3 hrs per kg)