Barbecue King CLASSIC 800 Instructions Manual - Cooking Times
Cooking Times
These tables give an approximate guide to cooking times for both direct and indirect cooking. Exact times will vary
depending on the size and shape of your food, its initial temperature, and how well you like your food cooked.
Beef
Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well = 77ºC
Cut of Meat
Weight or
Thickness
Barbequeing
Method
Approx. Cooking Time
Roasts
2 kg
Indirect
50 min per kg (rare)
Steaks (T-bone, New York,
Porterhouse, Round, Sirloin)
2.5 cm
Direct
5-6 min per side (rare)
Rump Steak
3.5 cm
Direct
5-7 min per side (med rare)
Minute Steaks
0.5 cm
Direct
1.5-2 min per side (rare)
Ground Beef Patties
2.5 cm
Direct
4-5 min per side (rare)
5-6 min per side (med. rare)
6-7 min per side (well done)
Poultry
Cut of Meat
Weight or
Thickness
Barbequeing
Method
Approx. Cooking Time
Chicken (whole)
2 kg
Indirect
1.25 hours
Chicken (halved or quartered)
2 kg total
Indirect
55-65 min
Chicken (breasts, boneless)
150 g ea
Direct or Indirect
12-15 min (direct)
23-25 min (indirect)
Wings
120 g ea
Direct or Indirect
23-30 min (direct)
35-40 min (indirect)
Cut Up Legs and Wings
2 kg
Direct or Indirect
10 min (direct)
40 min (indirect)
Boneless Cubes (For Kebabs)
2.5 cm
Direct
12-15 min total
Turkey (Whole)
4.5 kg
Indirect
2-3 hours
Seafood
Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets should not be
thawed before barbequeing. Cooking times will be approximately double that of fresh fish.
Cut of Meat
Weight or
Thickness
Barbequeing
Method
Approx. Cooking Time
Whole Fish (with or without head
and tail)
2 kg
Indirect
30-35 min total
Steaks & Fillets
2 cm
Direct
3-4 min per side
Prawns
medium sized
Direct
1.5-2 min per side
Lobster Tails
300 g
Direct
9-13 min
13