Has anyone compiled a "dummies" list?

greenhead

I am looking for a reference card...specific to the egg...with three columns, such as:
Type of meat, temp (or temp range), time per pound

For example:
Meat Temp Time
Prime Rib 250-300 25-30min per pound
Whole Chicken 300 90 minutes (for ~3.5 lb bird)

I have something like this out of one of my chef textbooks, but, am looking for something more specific to the egg.

DynaGreaseball

I think there's several of those dummies lists floating around with MY name on them. LOL

citychicken

the best thing to do is to get yourself a good meat thermometer for ultimate test of doneness. however to answer your question you might want to follow this link:

http://www.askthemeatman.com/steaks_med_rare_updated_9300.htm

look closely about 1/4 of page down

Fidel

I think there are so many different ways to cook on the egg that this would be difficult to compile and be fairly inclusive.

For example, you can cook chicken indirect at 250, direct at 325, direct raised at 400 or 500, and get great results - though dramatically different.

Internal temps are really all that matter for your finished product, and those are pretty easy.

[ol]Poultry - 160 white meat, 170+ dark meat
Lean Pork - 140-145
Sliced Pork - 170
Pulled Pork 195+
Fish 130-135
Beef Rare 125
Beef Medium 135
Beef Leather > 135[/ol]

These are just guidelines I use in my head. They are not from any FDA or food safety publication. I do not rep or warrant that you will enjoy food cooked to these temps or that food cooked to these temps is necessarily safe for consumption.

SmokinGuitarPlayer-disabled

We have an elaborate one for Pork on our website, "Recipes and Cooking" section

fishlessman

as long as your measuring temps at the grill level the chart in your chef book will be close enough. if your cooking indirect and by dome temp it will take longer as it is cooler down near the indirect setup. dome temps are a guide, but really any time you change your setup your changing whats going on, most use good thermometers with the egg and watch internal meat temps closely