ROYAL GOURMET CC2036F Manual Del Usuario página 9

INDIRECT HEAT
Food
Beef Roasts,
Beef Brisket
Lamb Roasts,
Venison
Large cuts of Game
Pork Roasts
Pork/Beef Ribs
Pork Chops
Sausage Links
Ham, Fresh
Ham, Cooked
Chicken
(Cut up or split)
Chicken (Whole)
Turkey (Unstuffed)
Fish, small whole
Fish, filets, steak
Duck
Small game birds
Main charcoal
Weight
chamber
3-4 lb. 1-1½ hours
5-7 lb. 1¾-2½ hours
7-9 lb. 2½-3½ hours
3-4 lb. 1¾-2½ hours
5-8 lb. 2½-3 hours
Full grill 1½-2 hours
Full grill ¾<-1¼ hours
Full grill 2-2¾ hours
10 lb. 3-4 hours
All sizes 1½-2 hours
1-4 fryers,
1-1¼ hours
cut-up or split
1-4 fryers 1¼-1½ hours
8-12 lb. 1¾-2½ hours
Full grill ½-¾ hour
Full grill ¼-½ hour
3-5 lb. 1-1¾ hours
Full grill ¾-1 hour
Offset smoker
4-5 hours
5-6 hours
7-10 hours
5-6 hours
7-8 hours
4-6 hours
4-6 hours
4-5 hours
7-8 hours
3-4 hours
4-5 hours
5-6 hours
7-8 hours
2-3 hours
1-3 hours
5-6 hours
4-5 hours
8
Temperature in
meat thermometer
140 °F rare
160 °F medium
170 °F well done
170 °F
170 °F
Meat pulls from bone
Meat pulls from bone
170 °F for fresh sausage
170 °F
130 °F
180 °F/leg moves easily in joint
180 °F/leg moves easily in joint
180 °F/leg moves easily in joint
Flakes with fork
Flakes with fork
180 °F/leg moves easily in joint
180 °F/leg moves easily in joint