|Whole Chicken (about 3 1/2 lbs)
|About 1 hr over indirect heat.
||Juices run clear when skin between thigh and body is pierced. Consider rotisserie for this. Use meat thermometer in thickest part of thigh until 170 F before removal from heat.
|Boneless Chicken Breast Halves
||About 10-18 min.
||No pink remains when you cut into breast.*
|Chicken Leg/Thigh Combinations
||About 45 min
||Juices run clear and meat looks brown (except right next to bone, where it may be a little pink.)*
||About 25-35 min.
||Meat is white; juices run clear.*
|Whole Turkey Breast (boneless)
||About 25-30 min.
||Meat is white and no trace of pink remains.*
|Sliced Turkey Breast (1/2" thick)
||About 5 min.
||Meat is white and no pink remains.*
|Boneless Pork Chops (1/4"-1/2" thick)
||No trace of pink remains.*
|Pork Loin Chops (1/2" thick)
||Tender and no longer pink.*
|Pork Spare Ribs
(3 lbs, separated into ribs) Boil briefly (10 min.) to remove fat, or partially precook in the microwave for 5 min on high, then 30 min on medium.
|About 25-30 min.
||Meat is fork-tender.
|Pork Loin Roast 3#
Pork Tenderloin (3/4 lb)
About 20-25 min.
|Meat reaches 170F before removal from source. Consider rotisserie for this.
Meat reaches 155-160F. on meat thermometer.
|Ham Steaks (1/2" thick)
||About 5-7 min per side.
||Meat is heated through.
|Leg of Lamb (6 lbs.)
||Meat thermometer reads:
130-140F for rare
145F for medium
160F for well-done.
|Lamb Chops (1/2" thick)
||Meat loses shiny red center and is cooked to desired shade of pink or brown.
|Fish Steaks or Fillets
||3-8 min per side, depending on thickness, or about 10 min per inch thick
||Flesh just flakes easily with fork and is opaque instead of translucent.