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7
Meat Thermometer Internal Temperatures
Food Rare Medium Well Done
Beef 140°F 160°F 180°F
Poultry Not Rec. 170°F 180°F
Lamb 140°F 160°F 180°F
Pork Not Rec. 160°F 175°F
Fish Not Rec. Not Rec. when soft & flaky
Lighting the Side Burners (If applicable):
First remove the burner cover or any cooking utensil from the burner
grate.
CAUTION: The side burner cover may be hot if the cooker is in
operation. Push and turn the control knob until the High position aligns
with the indicator line on the control panel. Immediately press the
electronic ignition button corresponding to the burners being lit until
the burner is lit or until 4 seconds pass. If the burner does not light after
several attempts, wait 5 minutes to allow any accumulated gas to
dissipate. If the burner will not light after several attempts, then the
burner can be match lit by holding a lit match next to the burner ports.
6
Temperature Top Bottom
Damper Damper
150° Smoking jerky/fish
300° Chicken pieces, grilling
hamburger and ribs
325° Poultry, turkey breast
350° Roasting beef, pork
and lamb
450° Searing steaks
or higher
Approximate Damper Adjustments
Suggested Cooking Times at 325° - 350°F*
Chicken (whole) . . . . . . . . . . . . . . . . . . . . . . . . .60-80 min.
Chicken (pieces) . . . . . . . . . . . . . . . . . . . . . . . . .30-45 min.
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 5 hrs.
Turkey (whole stuffed, 18 lbs.) . . . . . . . . . . . . . .3-4 hrs.
Turkey (whole unstuffed, 12 lbs.) . . . . . . . . . . . .2-3 hrs.
Turkey Breast (8 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . .3-4 hrs.
Beef Roast (8-15 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Boston Butt (Bone-In, 8 lbs.) . . . . . . . . . . . . . . .3-4 hrs.
*NOTE: The above information is given only as a guide. For more
accurate cooking times, use a meat thermometer.
Amount closed
Amount opened
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