| Meat | Quantity | Charcoal (amount) |
Hot Water (Quarts) |
Wood Sticks (Qty.) |
Cooking Time (Hrs.) |
Meat Thermometer, Internal Thermometer, or Test for Doneness |
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| Rump Roast | 4-5 lbs. | 7-8 lbs. | 3-4 | 2-3 | 3-4 | 140°F Rare 160°F Medium 170°F Well Well done may require longer cooking times |
| Pot Roast (arm, chuck, blade, top & bottom round) |
3-4 lbs. | 5-7 lbs. | 3 | 2 | 2 1/2 - 3 1/2 | |
| Short Ribs | 3-4 lbs. 4-6 lbs. |
5-7 lbs. 7-8 lbs. |
3 4 |
2 3 |
1 1/2 - 2 1/2 3-4 |
|
| Brisket | 3-4 lbs. 5-7 lbs. |
7-8 lbs, 8-10 lbs. |
4 5-6 |
2 3 |
3-4 1/2 hrs. 4-6 1/2 hrs. |
170° F Well Done |
| Pork | ||||||
| Loin Roast, bone - in |
3-4 lbs. 5-7 lbs. |
8 lbs. 15 lbs. |
4 6 |
2 3 |
3 1/2 - 4 1/2 5-7 |
170° F Well Done |
| Loin Roast, boneless | 3-5 lbs. | 10 lbs. | 4-5 | 3 | 3 1/2 - 5 1/2 | |
| Spareribs | 4-6 lbs. 7-10 lbs. |
8-10 lbs. 10 lbs. |
4 5-6 |
3 3 |
2 1/2-3 1/2 3 1/2-5 |
Well Done Meat pulls away from the bone |
| Country Style back ribs | 4-6 lbs. | 7-10 lbs. | 5 | 3 | 4-5 | |
| Pork chops 1-inch thick | 6-10 chops | 5-7 lbs. | 3-4 | 3 | 2-3 | |
| Hams | ||||||
| Fully cooked | 5-7 lbs. | 7-8 lbs. | 4 | 3-4 | 2 1/2-3 1/2 | 140° F Well Done |
| Pre-cooked | 8-10 lbs. | 10 lbs. | 5 | 3 | 4-6 | 160 - 170° F Well Done |
| Fresh | 16-18 lbs. | 15 lbs. | 6-7 | 5 | 6-8 | 185° F Well Done |
| Poultry | ||||||
| Chickens (2 whole) (4 whole) |
2-3 lbs. ea. 2-3 lbs. ea. |
5-7 lbs. 8-10 lbs. |
3-4 4 |
2 3 |
2 1/2-3 1/2 3-4 |
180° F - Leg moves easily in joint |
| Hen | 5 lbs. | 7 lbs. | 3 | 2 | 3-3 1/2 | |
| Turkey | 8-10 lbs. 11-13 lbs. 14-16 lbs. |
10 lbs. 12 lbs. 15 lbs. |
5 6 8 |
3 3 4 |
4-6 6-7 1/2 6-8 |
185° F Leg moves easily in joint |
| Lamb/Veal | ||||||
| Leg of Lamb | 5-7 lbs. | 8 lbs. | 4-5 | 3 | 3 1/2-5 | 140° F Rare 160° F Medium 170° F Well done |
| Veal Rump Roast | 3-5 lbs. | 5-7 lbs. | 4 | 2 | 1 1/2-3 1/2 | |
| Fish & Seafood | ||||||
| Whole fish | 4-6 lbs. | 7 lbs. | 4 | 2-3 | 2-3 | Flesh white, flakes when forked |
| Fillets | Full grid | 5 lbs. | 3 | 1-2 | 1 1/2-2 1/2 | |
| Whole Salmon | 6-7 lbs. | 10 lbs. | 5-6 | 3 | 4-6 1/2 | |
| Shrimp, crab legs, lobster, clams | Full Grid | 5 lbs. | 3 | 1-2 | 1-2 | Shrimp pink shells open |
| Wild Game | ||||||
| Cornish hens | 4 hens | 5-7 lbs. | 3 | 2 | 2-3 | Leg moves easily in joint |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 7-10 lbs. | 4 | 2-3 | 2-4 | |
| Large game birds (pheasant, duck, goose, etc.) | 5-7 lbs. | 8-10 lbs. | 4-5 | 2-3 | 4-5 | 180° - 185° F Well Done |
Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80° F. Allow cooking time for altitudes above 3500 feet.
