| Type | Weight/Size | Method | Temperature | Duration | Rare | Medium | Well Done |
|---|---|---|---|---|---|---|---|
| CHOP | Approx. 3cm thick |
|
10 - 12 min. | 65 - 68 C | 65 - 68 C | ||
| ROAST SIRLOIN | 1.5 - 2.0 kg |
|
150 - 160°C | 1 - 1.5 hours | 60 - 65°C | 70 - 75°C | |
| SPARE RIBS | 1.5 - 1.8 kg |
|
130°C | 4 - 5 hours | |||
| PORK FILLET | 350 - 450 g |
|
25 - 35 min. | 70 - 72°C | |||
| SAUSAGES, BOILED | 100 - 120 g |
|
8 - 10 Min | ||||
| SAUSAGES, BOILED | 60 - 100 g |
|
8 - 10 Min | ||||
| SAUSAGES, RAW | 100 - 120 g |
|
180°C | 15 - 20 min. | 70 - 72°C | ||
| SAUSAGES, RAW | 60 - 100 g |
|
180°C | 10 - 20 min. | 70 - 72°C |
*This is just the estimated burn time. The exact burn time depends on many factors such as outdoor temperature and the size of the food
Direct
Indirect
Snake
50/50
