Cooking times and temps.

Unknown

Has anyone found a good source of cooking times for various main courses? While I love trying new things on my new BGE, my wife is becoming more and more frustrated when I cannot estimate cooking times for the main course.

Wise One

Cab, most of the recipes that are posted give an estimated cooking time at a particular temperature.. With a little practice, you will get familiar with how long various items take and what temperature you prefer. I try to estimate on the long side knowing that if it gets done early, I can wrap in foil and hold for a while. Have you got a list of items you're interested in? It would be interesting to see the range of temps and times that folks suggest.

Unknown

Cab, Here are my basic cooking temps and times for meals. These can be adjusted in both time and temp depending on the circumstances. These are my ballpark time and temps :[p]Pulled Pork Indirect 2 hrs pr lb at 225, usally quicker[p]Pork Spareribs Indirect 4 hrs at 225, 350 last 20 min[p]Split Chicken Direct 45 min/ 1hr at 350, 450 last 15 min[p]Chicken Wings Direct 45 min at 250, 350 last 10 min[p]Whole Roaster on Rack Indirect 2 hrs at 325, 425 last 15 min[p]Turkey Breast Indirect 3 hrs at 325, 30 min per lb, 400 last 15 min[p]Steak Direct 2 min a side flip 4 times at 750, 1 min flip X4[p]Burgers Direct 15 min a side at 350[p]Beef Ribs Indirect 4 hrs at 225, 350 last 15 min[p]Whole Salmon on Grill Pan Direct 20 Min a side at 350[p]

RhumAndJerk

Cab,
Prior to cooking with a BGE, I relied upon how long to cook something. When I got the BGE I was directed to get a Polder and then cook meat to the desired temperature. This has become a foolproof method of cooking that I use even in a regular oven. Each cut of meat has so many different characteristics that affect how long it cooks. Most recipes provide time and cooking temperature simply as guidelines. [p]Switching from cooking time to meat temperature was initially hard, but once you learn to trust it you will never go back. I have also noticed that the timing of my meal has become more consistent. If meat is cooking too fast or too slow, then I can adjust the fire accordingly to fit with the rest of the meal or late arriving guests.[p]One of the best ways to help your wife is to ask her what time you should be eating and then hit her time. After you do this a couple of times, the trust factor will kick in and your problem should be solved.[p]Hope this helps,
RhumAndJerk