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Meat Cooking Guide & Recipes

Poultry

Poultry

Chicken Whole/Halves +

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Chicken Whole/Halves

Directions

  • Cook Time: About 2 Hours
  • Meat Internal Temp: 165-175°F Breast
  • Up to 2 Whole Chickens (halved)
  1. Prepare the chicken for cooking. It is recommended to halve the chicken for easier cooking.
  2. Generously coat chicken with a poultry seasoning of your choosing.
  3. Hook the chicken through the thickest part of the breast, about 2-3" from the end with the wings pointing down and leg dangling at the bottom. Make sure the hook is all the way through and the hook is pointing up.
  4. After lighting the Barrel House Cooker according to the instructions, hang the chicken on the H-Frame, leaving some space between each half. Close the lid.
  5. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  6. Let the chicken cook for approximately 2 hours or until the breast meat internal temperature has reached 165°.
  7. Remove the chicken from the Barrel House Cooker and unhook the chicken.
  8. You're now ready to enjoy juicy, flavorful chicken!

Tip: For a more textured and crispy skin, move the lid off-center to allow a bit more exhaust to escape during the last 15-20 minutes of a cook.

Chicken Breasts +

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Chicken Breasts

Directions

  • Cook Time: About 30-90 Min
  • Meat Internal Temp: 165°F
  1. Prepare the chicken for cooking and put on a generous coating of a poultry seasoning of your choice.
  2. Simply lay a chicken breast on a grate, or hook it through the thickest part of the breast.
  3. After lighting the Barrel House Cooker according to the instructions, hang the chicken on the H-Frame, leaving some space between each breast or setting the grate on the top level of the cooker. Close the lid.
  4. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  5. Let the chicken cook for approximately 30-90 minutes (depending on thickness) or until the breast meat internal temperature has reached 165°.
  6. Remove the chicken breasts from the Barrel House Cooker.
  7. You're now ready to enjoy juicy, flavorful chicken!

Chicken Thighs/Legs/Wings +

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Drumsticks

Directions

  • Cook Time: About 90 Min
  • Meat Internal Temp: 165-175°F
  1. Prepare the chicken for cooking and put on a generous coating of a poultry seasoning of your choice.
  2. Either set the chicken on a grate or use the optional Drumstick Rack to hang legs and wings.
  3. After lighting the Barrel House Cooker according to the instructions, use the open frame with either a grate or the optional Drumstick Rack. Close the lid.
  4. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  5. Let the chicken cook for approximately 90 minutes or until the meat internal temperature has reached at least 175°. Cook longer for better dark meat.
  6. Remove the chicken from the Barrel House Cooker.
  7. You're now ready to enjoy juicy, flavorful chicken!

Turkey with EZ-Load System +

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Turkey with EZ-Load System

Directions

  • Cook Time: 20 Min Per Lb
  • Meat Internal Temp: 170-175°F
  • Up to 20 lb Turkey
  1. Prepare the turkey for cooking with the seasoning of your choice.
  2. Insert the EZ-Load Hanger through the neck of the turkey so that the hook is between the wings.
  3. Hold an EZ-Load Cross Bar on the other end of the turkey under the base of the drums and screw the hanger into the cross bar.
    DEPENDING ON THE SIZE OF THE TURKEY: Set the cross bar high enough on the hanger so that the hook sticks out about 1 inch above the turkey.
    CROSSBAR PLACEMENT FOR TURKEY: 12-20 lbs place bar on second to bottom threads.
  4. Light the Barrel House Cooker according to instructions.
  5. Turkeys drip a lot of water during the cooking process, so before hanging the turkey, we strongly suggest placing a disposable pan (about 6"x8" and 1" deep) on the lowest level of the cooker. Use something small enough to catch some of the drippings while allowing some onto the coals to create the smoky vapor that adds flavor and moisture to the turkey.
  6. Hang the system on the EZ-Load Top Bar and carry it to the cooker. Place the whole system down on the top level of the cooker.
  7. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 220-260°F.
  8. The size of the turkey will determine how long it cooks for. Use an instant read thermometer, such as the Javelin, to check the internal temperature. The thickest part of the breast should be between 170-175.
  9. When the cook is done, lift the entire system out of the cooker by the top bar and place the turkey onto a large pan or cookie sheet.
  10. Unscrew the hanger from the cross bar to remove the EZ-Load components.

SAFETY NOTE: It is very important that while the drip pan is at the bottom of the cooker, the cooker is placed away from and out from under any structures and off of any combustible materials. Also, please make sure that the cooker remains stationary and that people keep a safe distance from the cooker. If the drip pan were to get knocked over during the cooking process, it would likely start a fire. When finished cooking, very carefully separate the base from the barrel and set the barrel aside to let the drippings cool before disposing.

Turkey with H-Frame +

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Turkey with H-Frame

Directions

  • Cook Time: 20 Min Per Lb
  • Meat Internal Temp: 170-175°F
  • Up to 20 lb Turkey
  1. Prepare the turkey for cooking with the seasoning of your choice.
  2. Insert two hooks, one under each breastbone so that the legs are pointing down. Make sure the hooks are all the way through and pointing up.
  3. Light the Barrel House Cooker according to the instructions.
  4. Turkeys drip a lot of water during the cooking process, so before hanging the turkey, we strongly suggest placing a disposable pan (about 6"x8" and 1" deep) on the lowest level of the cooker. Use something small enough to catch some of the drippings while allowing some onto the coals to create the smoky vapor that adds flavor and moisture to the turkey.
  5. Hang the hooked turkey on the H-Frame and then place the turkey and frame together on the top level of the cooker. Close the lid.
  6. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 220-260°F.
  7. The size of the turkey will determine how long it cooks for. Use an instant read thermometer, such as the Javelin, to check the internal temperature. The thickest part of the breast should be between 165-175.
  8. Lift the H-Frame with the turkey on it out of the cooker and into a large pan or cookie sheet.
  9. Remove the hooks, and you're ready to enjoy juicy, flavorful turkey!

SAFETY NOTE: It is very important that while the drip pan is at the bottom of the cooker, the cooker is placed away from and out from under any structures and off of any combustible materials. Also, please make sure that the cooker remains stationary and that people keep a safe distance from the cooker. If the drip pan were to get knocked over during the cooking process, it would likely start a fire. When finished cooking, very carefully separate the base from the barrel and set the barrel aside to let the drippings cool before disposing.


Pork

Pork

Pork Shoulder +

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Pork Shoulder

Directions

  • Cook Time: 5-6 Hours (depending on size)
  • Meat Internal Temp: 195-200°F
  • Up to 7 lb Pork Shoulder
  1. Set pork on large cookie sheet and prepare for cooking.
  2. Apply a generous coating of a pork seasoning of your choice.
  3. After lighting the Barrel House Cooker according to the instructions, set the pork shoulder on two grill grates on the middle level of the cooker. Close the lid.
  4. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  5. Let the pork cook for approximately 3 hours before removing from the cooker to a sheet pan using silicone gloves. The internal temp of the meat should be about 170°.
  6. Using a couple layers of heavy duty foil, wrap the roast with the fat side up. Before sealing the foil, pour a bottle of beer or liquid of choice over the pork. Make sure it is wrapped as securely as possible.
  7. Place the pork back in the cooker to cook for approximately 3 more hours until the internal temperature is 195°.
  8. Remove pork after the appropriate time, and let rest for at least 20 minutes before shredding. The meat should easily fall apart when done.
  9. Shred or pull the pork, removing any bones and fat as you come across it.
  10. Sauce it up if desired and serve.

Pork Ribs +

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Pork Ribs

Directions

  • Cook Time: About 3-4 Hours
  • Meat Internal Temp: Tugs Apart
  • Up to 4 Racks of Ribs
  1. Place the ribs on a large cookie sheet and leave the membrane on.
  2. Generously apply a pork seasoning of your choice.
  3. Insert hook 3-4 bones down from the top of the thicker end. Make sure the hook is all the way through and the point is facing up.
  4. After lighting the Barrel House Cooker according to the instructions, hang the ribs on the H-Frame, making sure to leave some space between each rack of ribs. Close the lid.
  5. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  6. Let the ribs cook for approximately 3 hours before removing from the Barrel House Cooker. Ribs should be close to done, bone separating when pulled.
  7. Sauce the ribs using your favorite BBQ sauce.
  8. Return the ribs to the Barrel House Cooker to continue cooking for another 30-45 minutes.
  9. Remove the ribs when done.
  10. Cut the ribs up and serve!

Pork Tenderloin +

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Pork Tenderloin

Directions

  • Cook Time: 45-60 Min
  • Meat Internal Temp: 135-155 °F *
  • Up to 6 Pork Loins
  1. Prepare the tenderloin for cooking and set on large cutting board.
  2. Generously apply a pork seasoning of your choice.
  3. Insert hook several inches below the thickest end of the tenderloin.
  4. After lighting the Barrel House Cooker according to the instructions, hang the tenderloin on the H-Frame, making sure to leave some space between each one. Close the lid.
  5. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  6. Let cook undisturbed for approximately 45 minutes.
  7. Check the internal temperature of the tenderloin. Desired range is between 135-155° (rare to well done).
  8. Remove the tenderloins from the Barrel House Cooker, cover and let rest for about 15 minutes.
  9. Remove the hooks, slice and you're ready to eat!

Ham +

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Ham

Directions

  • Cook Time: About 2.5 Hours
  • Meat Internal Temp: 140 °F *
  1. Season the ham with seasoning made for pork or a glaze (we recommend a pineapple-honey based glaze). You could even do both if you'd like—you really can't go wrong.
  2. After lighting the Barrel House Cooker according to the instructions, place two Half Grill Grates on the Open or H-Frame on the middle bead of the cooker. Close the lid.
  3. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  4. Place the ham on the grates and let it cook for about 2 hours (let it cook longer depending on the size).
  5. Check the internal temp. It should be about 140°.
  6. Remove the ham from the cooker, and prepare it for serving.
  7. You're now ready to enjoy delicious ham!

Beef

Beef

Tri-Tip +

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Tri-Tip

Directions

  • Cook Time: About 45-60 Min
  • Meat Internal Temp: 125-155 °F *
  • Up to 4 Tri-Tips
  1. Prepare the tri-tip for cooking and let rest until room temperature.
  2. Generously apply a beef seasoning of your choice.
  3. Insert a hook about 2-3 inches down from the widest end of each tri-tip. Make sure the hook is all the way through and facing up.
  4. After lighting the Barrel House Cooker according to the instructions, hang the tri-tip in the cooker on the H-Frame, making sure to leave some space between each one. Close the lid.
  5. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  6. Let cook undisturbed for approximately 45 minutes.
  7. Check the internal temperature of the tri-tip. Desired range is between 125-155° depending on preferred result (rare, medium, well done, etc.).
  8. Remove the tri-tip from the Barrel House Cooker and remove the hooks.
  9. Serve immediately.

Tip: During start up, let the coals ash over (tri-tip cooks very well in hotter temperatures) before inserting the meat and closing the lid.

Brisket +

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Brisket

Directions

  • Cook Time: About 4-6 hours or more (+ resting time)
  • Meat Internal Temp: ~200 °F *
  • Up to a Full Packer
  1. Prepare the brisket for cooking. Trim off 90% of the fat leaving a thin layer on the brisket to keep in moisture during the cook.
  2. Generously apply a beef seasoning of your choice.
  3. Hook into the thicker portion of the brisket. Consider using additional hooks to secure the meat better.
  4. Light the Barrel House Cooker according to the instructions.
  5. Before hanging the brisket, we strongly suggest placing a disposable bread loaf pan (about 8" long, 4" deep) on the two half grill grates on the bottom level of the cooker to catch the grease that comes off the brisket. This is important for two reasons: first, brisket cooks for much longer than most red meat and renders a lot of fat during the extended cook time. Without a grease pan, the end result can have an undesirable, heavy grease smoke taste. Second, a lot of grease over an extended period of time can diminish the coal burn time.
  6. Hang the hooked brisket on the H-Frame and place on the top level of the cooker.
  7. Let cook undisturbed until brisket reaches an internal temperature of about 200° Fahrenheit.
  8. Remove the brisket and place on two large sheets of aluminum foil. Remove hooks.
  9. Shape the foil around the brisket and pour ¼ to ½ cup wrapping juice (ie beer, water, broth etc.) around the edges. Wrap the foil all the way around the brisket to seal the juices.
  10. Wrap entirely with a towel and place into an empty cooler for one to three hours.

SAFETY NOTE: It is very important that while the grease pan is at the bottom of the cooker, the cooker is placed away from and out from under any structures and off of any combustible materials. Also, please make sure that the cooker remains stationary and that people keep a safe distance from the cooker. If the grease pan were to get knocked over during the cooking process, it would likely start a grease fire. When finished cooking, very carefully separate the base from the barrel and set the barrel aside to let the grease cool before disposing.

Rib Eye +

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Directions

  • Cook Time: About 10-15 Min
  • Meat Internal Temp: 125-155 °F *
  • Up to 6 Rib Eyes
  1. Apply a beef seasoning of your choice and let rest until room temperature.
  2. After lighting the Barrel House Cooker according to the instructions, place the rib eye on a grill grate in the Barrel House Cooker on either the H-Frame or Open Frame on the middle level, making sure to leave some space between each one. Close the lid.
  3. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  4. Let cook undisturbed for approximately 10-15 minutes.
  5. Check the internal temperature of the rib eye. Desired range is between 125-155° depending on desired doneness (rare, medium, well done, etc.).
  6. Remove the rib eye from the Barrel House Cooker.
  7. Let rest for about 5 minutes before eating.

Tip: During start up, let the coals ash over before inserting the meat and do not close the lid during the cook. Placing the rib eye on the middle level of the cooker will also produce optimal results.

Another tip is to use the bottom part of the barrel as a hibachi to grill the steak. To create the hibachi grill, use the open frame and two half grates. The feet of the open frame securely sit down into the top of the base. Fill the deep side of the coal basket no more than 1/4 full.

Prime Rib +

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Prime Rib

Directions

  • Cook Time: About 2.5-3 Hours
  • Meat Internal Temp: 120-140 °F *
  • Up to 7 lb Prime Rib
  1. Prepare the prime rib for cooking and let rest until room temperature.
  2. Mix one cup olive oil, minced garlic (6-7 cloves) and 1/4 black pepper into a paste.
  3. Rub the paste on all sides of the prime rib.
  4. After lighting the Barrel House Cooker according to the instructions, set prime rib on two grill grates on the middle level of the cooker. Close the lid.
  5. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  6. Let cook for about 2-2.5 hours before checking the internal temperature. The temperature should range between 120-140° depending on desired doneness.
  7. Remove the prime rib from the Barrel House Cooker using pit gloves.
  8. Let rest for about 30 minutes before slicing.
  9. Pair with horseradish sauce and you're ready to eat!

Seafood

Seafood

Fish +

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Directions

  • Cook Time: 30-45 Min
  • Meat Internal Temp: 130-145 °F *
  1. If using the Cedar Plank, soak the plank in clean water for about an hour before cooking.
  2. Use a light coat of olive oil and then season the fish with your favorite seasoning or even just a little salt and pepper.
  3. After lighting the Barrel House Cooker according to the instructions, place one-two Half Grill Grates (depending on how much fish you're cooking) on the Open or H-Frame on the middle bead of the cooker. You can also use the Stainless Steel Slotted Grate instead of a Half Grill Grate. Close the lid.
  4. Cooking Temperature: When properly started, the temperature inside the barrel will be 275-315°F; however, the gauge will typically read between 200-250°F. The lid thermometer does not accurately reflect the temperature where the food is cooking because it is affected by the exhaust.
  5. If using the cedar plank, place the fish on the cedar plank and then place it on top of the Half Grill Grate or the H-Frame directly. If you're not using the cedar plank, place the fish directly on the grill grate.
  6. Let it cook 30-45 minutes before checking the internal temp. It should be 130-145°.
  7. Remove the fish from the cooker when done, and prepare it for serving.
  8. You're now ready to enjoy perfectly cooked fish!

*The internal temperature of the meat will vary depending on how you want your meat cooked. For details on the finished internal temperatures, please see the Meat Temperature Guide.