Cooking Chart For Roasting/Smoking; Outdoor Roasting - Rival K.C. Smoker Owner's Manual And Cookbook

COOKING CHART
(for ROASTING/SMOKING)
MEAT RARE
BEEF 140 ºF
PORK *
LAMB 140 ºF
SMOKED HAM
Cook before
*
eating Fully
cooked
POULTRY
*
Roasting
Chicken Turkey

OUTDOOR ROASTING

Introduction to Outdoor Roasting
Roasting foods give them a crisp and crunchy outside layer, while
keeping the inside moist. Start with a higher temperature to crisp and
brown the exterior and then lower the temperature to finish cooking.
Generally, tender cuts of meat or poultry are best for roasting.
To add flavor and keep foods moist, add water, broth, or wine to the
drip Drip Tray/Water Pan. Baste every half hour to keep foods from
drying out.
OUTDOOR ROASTING is continued on next page.
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ROS180 ES.indd Sec1:17-Sec1:18 ROS180 ES.indd Sec1:17-Sec1:18
MEDIUM WELL DONE
160 ºF 170 ºF
160 ºF 170 ºF
160 ºF 170 ºF
160 ºF
140 ºF
180 ºF
180 ºF
MEAT WEIGHT (LBS.)
BEEF ROASTS
Standing Rib 4 - 6
Sirloin Tip 3 - 5
Pot Roast 4 - 6
1
Corned Beef 3 / - 4
2
LAMB
Leg 5 - 8
Shoulder,
3 - 4
boneless
PORK
Loin Roast 3 - 5
Rolled Shoulder 4 - 6
Chops 4 - 5
Country-Style
8 - 10
Ribs
SMOKED HAM
Bone-in, shank 10 - 15
Boneless 8 - 12
Fully cooked 5 - 10
VEAL
Loin 4 - 6
Shoulder 3 - 5
POULTRY
Chicken, whole 3 1 / - 5
2
Chicken, whole 6 - 8
Chicken, pieces 6 - 8
Turkey, fresh 10 - 22
TEMP. MIN./LB
325 ºF 17 to 21
350 ºF 17 to 21
300 ºF 26 to 34
300 ºF 15 to 17
350 ºF 20 to 22
350 ºF 20 to 22
350 ºF 21 to 26
350 ºF 30 to 34
325 ºF 15 to 17
Sear on stovetop on
medium heat to brown 15 to 17
then roast at 250°F
325 ºF 17 to 21
325 ºF 15 to 17
325 ºF 13 to 24
325 ºF 26 to 30
325 ºF 26 to 30
350 ºF 13 to 15
350 ºF 15 to 17
350 ºF 7 to 9
350 ºF 12 to 15
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