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Temperature Guide

Note: When cooking a variety of different meats, insert the meat with the longest cook time first.

Download Temperature Guide PDF

  Cook Time Range Meat Internal Temperature
Pork Ribs 3-4 hours (2-5 racks)
4-5 hours (6-8 racks)
Bones slightly stick out
Whole Chicken 2-3 hours (2)
3-4 hours (4)
165-175 (breast)
Chicken (Pieces) 30-90 min (depending on thickness) 165 (boneless breasts)
175 (thighs/legs/wings)
Turkey 20 min per lb 165-175 (breast)
Tri-Tip 45-60 min (1)
2 hours (4)
125 Rare
130-135 Medium rare
140 Medium
140-150 Medium well
155 Well done
Ribeye Steak (Hung) 20-30 min 140 Medium
Brisket (14 lbs) 5-7 hours (+ resting time) 200
Ham 2-3 hours (depending on size) 140
Pork Tenderloin (1-6) 45-60 min 135 Medium rare
140-145 Medium
150 Medium well
155+ Well done
Lamb (Leg, Boneless) 2-2.5 hours 140 Medium
Fish (cook on middle level) 30-45 min 130-145 (flaky, tender, slightly translucent)
Prime Rib 2.5-3 hours 120 Rare
130 Medium
140 Well done
Pork Shoulder 5-6 hours 195-200
Pizza 30-45 min Prop lid last 20 minutes
Corn-on-the-Cob 30-45 min  
Potatoes/Vegetables (cook potatoes on middle level) 60 min (vegetables)
90-120 min (whole potatoes)
 
Kabobs 30-60 min Varies based on meat type