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C
OOKING
Meat
Size
Pot Roast (Arm, Top,
4-5 lbs
Chuck, or Blade)
Brisket
3-4 lbs
Beef Jerky
¼ thick
Loin Roast, Bone In
3 – 4 lbs
5 – 7 lbs
Loin Roast, Boneless
3 – 5 lbs
Spare Ribs
4 – 6 lbs
7 – 10 lbs
Ham (Pre-Cooked)
Any
Boston Butt
Any
Bacon
4 – 5 lbs
(5 lbs pork belly)
Sausage
3 – 4 lbs
2 – 3 lbs ea.
Chicken – 2 Whole
Turkey
8 – 10 lbs
11 – 13 lbs
Turkey Breast
2 – 3 lbs
Chicken Breast
Any
Salmon
3 – 4 Fillets
Fish Fillets
Full Grate
Shrimp, Clams, and
Full Grate
Crab Legs
Quail, Dove, ect.
12 – 16 birds
Pheasant, Duck, ect.
5 – 7 lbs
C
HART
Temp
Water
Cooking Time
Beef
225 ̊ F (93 ̊ C )
1 cup
3 – 4 hrs
225 ̊ F (93 ̊ C )
1 cup
3 – 4.5 hrs
200 – 220 ̊ F
½ cup
2 – 4 hrs
Pork
225 ̊ F (93 ̊ C )
1 Cup
3.5 – 4.5 hrs
5 – 7 hrs
225 ̊ F (93 ̊ C )
1 Cup
3.5 – 5.5 hrs
225 ̊ F (93 ̊ C )
1 Cup
2.5 – 3.5 hrs
3.5 – 5 hrs
225 ̊ F (93 ̊ C )
1 Cup
7 mins per lb
225 ̊ F (93 ̊ C )
1 Cup
1 hr per lb
220 ̊ F
None
2 – 3 hrs
225 ̊ F (93 ̊ C )
None
Approx 2 hrs
Poultry
225 ̊ F (93 ̊ C )
1 Cup
2.5 – 3.5 hrs
225 ̊ F (93 ̊ C )
1 Cup
4 – 6 hrs
6 – 7 lbs
225 ̊ F (93 ̊ C )
1 Cup
40 – 45 mins
225 ̊ F (93 ̊ C )
1 Cup
30 – 45 mins
per lb
Seafood
160 ̊ F
½ Cup
Approx 30mins
140 ̊ F
½ Cup
1.5 – 2.5 hrs
140 ̊ F
½ Cup
1 – 2 hrs
Wild Game
225 ̊ F (93 ̊ C )
1 Cup
2 – 4 hrs
225 ̊ F (93 ̊ C )
1 Cup
4 – 5 hrs
Internal Temp
170 ̊ F (77 ̊ C ) Well Done
170 ̊ F (77 ̊ C ) Well Done
should be a dark color
inside and out
170 ̊ F ( 77 ̊ C ) Well Done
170 ̊ F ( 77 ̊ C ) Well Done
Well done when meat
pulls away from bone
160 ̊ F
170 ̊ F ( 77 ̊ C ) Well Done
150 ̊ F
155 ̊ F (68 ̊ C)
180 ̊ F (82 ̊ C ) Leg moves
easily in joint
165 ̊ F , Leg moves easily in
joint
165 ̊ F
165 ̊ F
Flesh is white, and flakes
when forked
Shrimp Pink / Shells
opened
165 ̊ F Well Done
165 ̊ F Well Done
When outside temperature is
cooler than 50°F and/or altitude
is above 3,500 feet (1067m),
additional cooking time may be
required.
To insure that meat is
completely cooked use a meat
thermometer to test internal
temperature.
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