Cooking Times And Temperatures - Broil King Smoke 496051 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)
COOK
SETTING COOK TIME
TEMP
5 hours
2.5 to 3 hours
1.5 hrs per lb
225°F
(3.3 hrs per kg)
(107°C)
1.5 hrs per lb
(3.3 hrs per kg)
1.5 hrs per lb
(3.3 hrs per kg)
15 min per lb
350°F (33 min per kg)
(176°C)
8 Hours
600°F
(315°C)
1 to 2 hours
1.5 hours
2 to 2.5 hours
2 to 3 hours
350°F
(176°C) 1.25 hours
1 to 2 hours
2 to 3 hours
2.5 to 3 hours
3.5 to 4 hours
225°F
15 minutes/lb
(107°C)
15 minutes/lb
5 hours
5 to 7 hours
1.5 hrs per lb
(3.3 hrs per kg)
1.5 hrs per lb
(3.3 hrs per kg)
1.5 hrs per lb
(3.3 hrs per kg)
1.5 hrs per lb
(3.3 hrs per kg)
225°F
(107°C) 4 to 6 hours
1 to 3 hours
8 to 12 hours
5 to 8 hours
2.5 to 3 hours
1.5 hrs per lb
(3.3 hrs per kg)
8
FINAL TEMP
190°F(88°C)
130°F(54°C) for
Medium Rare
205°F(96°C)
195°F(90°C)
185°F(85°C)
130°F(54°C) for
Medium Rare
130°F(54°C) for
Medium Rare
130°F(54°C) for
Medium Rare
160°F(71°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
170°F(77°C)
Until Flaky
To Taste
To Taste
160°F(71°C)
160°F(71°C)
205°F(96°C)
170°F(77°C)
160°F(71°C)
155°F to 165°F
(68°C to 74°C)
160°F(71°C)
165°F(74°C)
205°F(96°C)
175°F(79°C)
160°F(71°C)
160°F(71°C)