Time & Temperature Cooking Guide

Looking for more precise cooking temperatures and a range of times for items like grilled chicken and T-bones? Remember that your Kong will give you more of a temperature range than an exact setting, whereby other Grilla Grills offer a bit more heat precision.

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.  Plus, you will absolutely want to let your meat sit after cooking to seal in flavor and bring out the juices.


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 instant-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.

Pellet Smoker Grill Cooking: A Lot of Science Mixed With Art

How long do you cook chicken legs on a grill? At what temperature should you low-and-slow cook a large beef brisket slab? These are some of the countless questions that people new to the art of working with pellet smoker cooking and cooking times have.

The answer is that there can be a lot of variety to the time it takes to finish the perfect spatchcocked turkey or pork tenderloin. Still, as the chart below shows, the internal temperature needs to hit a certain point before you can say “Come and get it!” to your guests!

Although it might seem strange to modern cooks, when it came to cooking, humans spent most of their culinary time throughout history playing the guesswork game. Whether they were working over an open pit or making food in a wood stove oven, they had to use their best judgment when it came to doneness.

Thankfully, now we have equipment and tools to help us ensure all our meats, poultry and seafood are properly prepared. However, as pitmasters know, some of that ancient intuition can come in handy.

Over time, you will definitely get to know the way certain cuts of beef or pork look, respond, smell and feel when they are thoroughly and safely cooked. You should still use a high-quality thermometer, of course. That way, you are using both your grilling skills and trustworthy implements to whip up masterful creations.

Pick Up A Meat Probe

What Affects Cooking Time?

Have you ever noticed that two steaks that seem to be identical sometimes take different times to completely cook? Consider this to be one of those great mysteries of grilling. Of course, the term “mystery” is a bit of a misnomer. Actually, the issue is that plenty of influences can affect the cooking time of meat or poultry:

  • Weight. In general, the heavier an item is, the longer it will take to cook. The only caveat to weight is that sometimes a heavier ingredient can also take longer, as in a rack of ribs. Therefore, the heat and essence from a smoker grill might not take too long to make it to the bone.
  • Bone in or out. A bone-in piece of meat tends to take longer to cook than a boneless breast or steak. Again, though, this depends on the thickness of the item.
  • Fresh versus frozen. If you are throwing a frozen, rather than thawed, piece of meat on your Grilla grill, you can expect it will take longer than its fresh counterpart. After all, the heat and smoke has to reach to the core of the frozen meat.
  • Fat content. We love fat and hope you learn to see it as an asset in your grilling and smoking! At the same time, you want your fat to melt, rather than staying in a solid lump. If you have just enough marble in your steak or fat on your St. Louis spare ribs, you will have to cook the items for a longer time than if they had barely any fat. Believe us, though — your patience will be worth it.
  • Marinades and rubs. Sometimes, adding rubs and marinades can speed up or slow down cooking depending on whether the seasoning brings out or seals in moisture.





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.

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410