Thermometer Temperature: 85°C
| Cut of Meat | Weight / Thickness | Method | Approx. Cooking Time |
|---|---|---|---|
| Chicken, Whole | 1.4 – 1.8 kgs | Indirect | 1 1/4 – 1 1/4 Hrs. |
| Chicken, Whole | 2.7 – 3.2 kgs | Indirect | 1 1/2 – 1 3/4 Hrs. |
| Halved or Quartered | 1.4 – 1.8 kgs | Indirect | 55 – 65 Min. |
| Breasts, Boneless | 100 – 150 gms | Direct or Indirect | 12 – 15 Min.(Direct) 23 – 25 Min. (Indirect) |
| Wings | 85 – 100 gms | Direct or Indirect | 25 – 30 Min. (direct) 35 – 40 Min.(Indirect) |
| Cornish Game Hens | 0.45 – 0.68 kgs | Indirect | 45 – 60 Min. |
| Turkey, Whole | 4 – 5.5 kgs | Indirect | 2 – 3 Hrs. |
| Turkey, Whole | 6 – 7.3 kgs | Indirect | 2 3/4 – 3 3/4 Hrs. |
| Turkey, Whole | 8 – 10 kgs | Indirect | 3 1/2 – 4 1/2 Hrs. |
| Breast Halves, Bone In | 1 – 1.5 kgs | Indirect | 1 – 1 1/2 Hrs. |
| Drumsticks, Thighs | 0.5 – 1 kgs | Direct, Covered | 55 – 65 Min. |
| Boneless Cubes (For Kabobs) | 2.5 cms | Direct | 12 – 15 Min. Total |
| Breast Steaks, Boneless | 1.25 cms | Direct | 3 1/2 – 4 1/2 Min./Side |
| Ground Turkey Patties | 1.8 – 2.5 cms | Direct | 5 – 7 Min./Side |
| Duck, Whole (Prick skin with fork) | 1.8 – 2.2 kgs | Indirect | 2 – 21/2 Hrs. Total |
| Cut up | 1.8 – 2.2 kgs | Indirect | Legs and Wings 40 Min. |
| Cut up | 1.8 – 2.2 kgs | Indirect | Breasts 10 Min. |
Note: Insert thermometer in thickest part of thigh, not touching bone, fat or gristle.
Note: Be sure to remove all gizzards, bird is fully thawed, rinse and pat dry.
Barbequing Tips:
- White meat cooks quicker than dark meat. May be baked and smoked. Smoking firms the flesh and develops a beautiful flavor.
- Rotisserie may be used as a party attraction (use a drip tray to prevent flare-ups), this also aids in better smoking results.
- Barbecue wings – skewer them for easy turning.
- Test chicken for doneness between thigh and carcass