GAME TEMPERATURE AND COOKING GUIDE
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you to always use your best judgement. Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
| Type | Thickness or Weight | Approximate Cooking Time |
|---|---|---|
| Lamb, Shank | 1.81-2.26 kg | 3 hours indirect low heat (120°C -140°C) |
| Lamb, Rack | 0.45 kg | 18-25 min indirect medium heat (177°C), turning once |
| Lamb, Chops | 2 cm thick | 4-6 min indirect medium heat (176°C-232°C), turning once |
| Buffalo, Strip Steak | 2.54 cm thick | 6 – 7 minutes direct high heat (232°C – 288°C), turning once |
| Duck Breast, Boneless, Skinless | 142–170 g | grill 8 –10 min direct medium-low heat (about 177°C), turning once |
| Duck, Whole | 2.5–2.7 kg | 40 min indirect high heat (232°C – 288°C) |
| Goose, Whole | 4.5-5.4 kg | 3 hours indirect medium heat (176°C – 232°C) |
| Ground Buffalo Patties | 1.91 cm thick | 7 – 9 min direct medium heat (176°C – 232°C), turning once |
| Quail, Whole | 142 g | 15 – 20 minutes indirect medium heat (176°C – 232°C) |
| Rack of Venison | 1.13–1.36 kg | 45 minutes indirect medium heat (176°C – 232°C) |
| Squab, Whole or Butterflied | 0.45 kg | 35 – 45 minutes indirect medium heat (176°C – 232°C) |