Full Product Manual

COOKING TEMPERATURE
KAMADO CADET
SMOKING
GRILLING (350 - 450°F)
Approximate
Cooking Time Smoker Temp (°F) Meat Temp. (°F)
BEEF
Brisket (8 - 12 lbs) 1.5 hours/lb 225 - 250 185 - 205
Short Ribs 5 hours 225 - 250 Pulls back from bones
Tenderloin (3 - 4 lbs) 1-4 hours 225 - 250 120 - 160
PORK
Baby Back Ribs (1.5 - 2.5 lbs) 5 hours 225 - 250 Pulls back from bones
Butt (6 - 8 lbs) 1.5 hours/lb 225 - 250 170 - 205
Ham (Bone In) 1.5 hours/lb 225 - 250 160
Shoulder (6 - 10 lbs) 5 - 12 hours 225 - 250 170 - 205
Spare Ribs (2.5 - 3 lbs) 5 - 7 hours 225 - 250 Pulls back from bones
Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours 225 - 250 160
POULTRY
Turkey (Whole: 10 - 12 lbs) 5 - 6.5 hours 240 - 275 170
Chicken (Whole: 2.5 - 4.5 lbs) 2. 5 - 4 hours 250 - 275 170
Beef Temp (°F) Pork Temp (°F)
Rare 125 + 3 min. Rest ---------
Medium-Rare 130 - 135 145 + 3 min. Rest
Medium 135 - 140 150
Medium-Well 140 - 150 155
Well-Done 155+ 160+
Ground 160
Poultry Temp (°F)
Dark Meat 165 - 175
White Meat 165
Ground 170 - 175
All cooking times and temperatures are approximate.
Visit foodsafety.gov for additional information on safe
minimum cooking temperatures.
PATENT PENDING