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Rotisserie Approximate Cooking Time Chart

Rib roast on charcoal rotisserie

All rotisserie cooking requires Medium-Hot indirect heat, and a drip pan. A large enough pan will provide the indirect heat for you. Fill pan ½ way with whatever you are going to baste the meat with and be sure that the liquid never runs dry through the cooking process. A dry drip pan that fills with grease will quickly turn into a 3-alarm fire ruining a good meal.

Remember if unsure always use a meat thermometer and follow the USDA temperature guidelines.

Beef Roast Bone In

Rare: 14 minutes per pound

Medium 16 minutes per pound

Well: 18 minutes per pound

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Beef Roast Rolled

Rare: 16 minutes per pound

Medium 18 minutes per pound

Well: 20 minutes per pound

Chicken 3 to 4 pounds

1.5 hours baste occasionally

Cornish Game Hens 1 Pound

1 hour baste occasionally

Turkey 9 Pounds

3.5 hours baste occasionally

Pork Roast Bone In

22 minutes per pound baste frequently

Pork Roast Rolled

26 minutes per pound baste frequently

Pork Spare Ribs

1 hour baste frequently

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