| Meat | Quantity | Hot Water (Quarts) |
Wood Sticks (Qty) |
Cooking Time (Hrs.) |
Meat Thermometer, Internal Temperature or Test for Doneness |
|
|---|---|---|---|---|---|---|
| Beef (also venison) | ||||||
| Rump Roast | 4-5 lbs. | 4 | 2 - 3 | 3 1/2 - 5 | 140° F Rare 160° F Medium 170° F Well Done Well Done may require longer cooking times |
|
| Pot Roast (arm, chuck, blade, top & bottom round) |
3-4lbs. | 3 | 2 | 2-3 | ||
| Short Ribs | 3-4 lbs. 4-6 lbs. |
3 4 |
2 3 |
1 1/2 - 2 1/2 2 1/2-3 1/2 |
||
| Brisket | 3-4 lbs. 5-7 lbs. |
4 4* |
2 3 |
3-4 4 1/2-61\2 |
170° F Well Done | |
| Pork | ||||||
| Loin Roast, bone - in |
3-4 lbs. 5-7 lbs. |
4 4* |
2 3 |
3-4 4-6 |
170° F Well Done | |
| Loin Roast, boneless | 3-5 lbs. | 4* | 3 | 3-5 | ||
| Spareribs | 4-6 lbs. 7-10 lbs. |
4 4* |
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. | 4 | 3 | 3-4 | ||
| Pork chops 1-inch thick | 6-10 chops | 3 | 2-3 | 2-3 | ||
| Hams | ||||||
| Fully cooked | 5-7 lbs. | 4 | 3-4 | 2-3 | 140° F Well Done | |
| Pre-cooked | 8-10 lbs. | 4* | 3-4 | 4-6 | 160° F-170° F Well Done |
|
| Fresh | 16-18 lbs. | 4* | 5 | 5 1/2 - 7 1/2 | 185° F Well Done | |
| Poultry | ||||||
| Chickens (2 whole) (4 whole) |
2-3 lbs. ea. 2-3 lbs. ea. |
3-4 4 |
2 3 |
2-3 2 1/2-3 1/2 |
180 ° F Leg Move easily in joint |
|
| Hen | 5 lbs. | 3 | 2 | 2 1/2-3 | ||
| Turkey | 8-10 lbs. 11-13 lbs. 14-16 lbs. |
4* 4* 4* |
3 3 4 |
4-6 5-7 6-8 |
185° F Leg moves easily in joint |
|
| Lamb/Veal | ||||||
| Leg of Lamb | 5-7 lbs. | 4* | 3 | 3-5 | 140° F Rare, 160° F Medium 170° F Well Done |
|
| Veal Rump Roast | 3-5 lbs. | 4 | 2 | 1 1/2-3 1/2 | ||
| Fish & Seafood | ||||||
| Whole fish |
4-6 lbs. | 4 | 2-3 | 2-3 | Flesh White, flakes with fork | |
| Fillets | Full Grid | 3 | 1-2 | 1 1/2-2 1/2 | ||
| Whole Salmon | 6-7 lbs. | 4* | 3 | 4-6 1/2 | ||
| Shrimp, crab legs, lobster, clams | Full Grid | 3 | 1-2 | 1-2 | Shrimp pink shell open | |
| Wild Game | ||||||
| Cornish hens | 4 hens | 3 | 2 | 2-3 | Leg moves easily in joint | |
| Small game birds (quail, dove, squab, etc.) | 12-16 birds | 4 | 2-3 | 2-4 | ||
| Large game birds (pheasant, duck, goose, etc.) | 5-7 | 4* | 2-3 | 3 1/2-5 | 180° F-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 additional cooking time for altitudes above 3500 feet.
*Add hot tap water after about 4 hours or when needed.