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Time & Temperature Cooking Guide

Please note all times and temps are very general recommendations.  This chart cannot take into account environmental variables, the size/weight/shape of the specific piece of meat you are cooking.  Please refer to this article on Amazingribs.com for the science of what influences cooking time.  No chart of times/temps will ever replace the use of an innstant-read thermometer to verify temps.
Also, note that a cooking temp of 250 degrees was chosen for most items in this list.  This was done to provide a medium baseline temp to work from.  If you prefer to cook at 225 your cook will obviously take a little longer and just as if you prefer to cook at 275 or more your cook will take less time.

Temperature

Time

Meat
Temperature

Our
Notes & Recipes

Bacon 250° F 45-60 min N/A Time is more dictated by how you like your bacon, whether chewy or crispy.
Beef Jerky 180°- 200° F 1 - 2 hours N/A Time is dictated by thickness of cut and the texture you prefer.
Beef Prime Rib 250° F Roughly 15 mins per pound 135° Recommend finishing with higher heat to sear the outside for a nice crust.
Beef Short Ribs 250° F 4 - 6 hours 198° - 205° Recommend wrapping the ribs at some point to braise for tenderness.
Breakfast Sausage 250° F 2 hours 165° F Would go great with our Breakfast Frittata Recipe!
Brisket (Sliced) 250° F 1.5 hours per pound 203° F You can do brisket much faster by smoking at 235 for 4 hours, wrapping for 2-3 hours until internal temp goal is met.
Chicken - Leg Quarters 250° F 2.5 hours 165° F Depending on thickness of skin you may want to cook at a higher temp for better skin texture.
Chicken - Leg Quarters 250° F 2.5 hours 165° F Depending on thickness of skin you may want to cook at a higher temp for better skin texture.
Chicken - Thighs 250° F 1.5 hours 165° F ORANGE CHICKEN
Chicken - Whole 250° F 4 hours 165° F SPATCHCOCK CHICKEN
Chicken - Wings 275° F 2 hours 185° F Finish with high heat for better skin.
Ham 225°- 250° F 1.5 hours per pound 170° F PINEAPPLE BOURBON GLAZED HAM
Hamburgers 225°- 250° F 30 - 40 minutes Until Done NO FLIP BURGERS
Lobster 275° F 5-10 minutes To Taste LOBSTER TAILS & HERB BUTTER
Meat Loaf 250° F 3-4 hours 150° F- 160° F BBQ MEATLOAF
Meatballs (2 inch) 250° F 1 hour 160° F MOINK BALLS
Pork Butt (Pulled) 250° F 1.5 hours per pound 200° F You can do butts much faster smoking at 235 for 4-5 hours, wrapping for 2-3 hours until internal temp goal is met.
Pork Butt (Sliced) 250° F 1.5 hours per pound 185° F PORK BUTT THROWDOWN
Pork Loin 250° F 2.5 hours 145° F PORK LOIN ROULADE
Pork Shoulder 250° F 1.5 hours per pound 198°-203° F PORK SHOULDER
Potatoes 250° F 2 hours approx Until Done Smoked Mini Potatoes,South of the Boarder Sweet Potato Salad
Ribs - Babyback 250° F 5 hours Tender BABYBACK THROWDOWN
Ribs - Spare 225° - 250° F 5 hours Tender How to Trim Spare Ribs
Salmon 225°F 1 hour 145°F SUGAR CURED SALMON
Shrimp 200° - 225° F 15 minutes per pound To Taste Lemon Ginger Grilled Shrimp,Shrimp Bruschetta
Smoked Corn 250° F 1.5 hours N/A CHEESY CORN O'SHANE
Turkey Breast - Bone In 250° F 4 - 5 hours 165° F JALAPENO INJECTION TURKEY
Turkey-Legs 250° F 3 - 4 hours 165° F GRILLED TURKEY
Turkey-Whole (15 lb) 250° - 350° F 3.5 hours 165° F 225-250 for the first half hour, then 325+ until it reaches target temp throughout all parts of the turkey.
MORE RECIPES
Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
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