Pellet Grill Cooking Temperatures

Here are some recommended temperatures for the Green Mountain Pellet Grills.

Item Cook Temp Cook Time Final Temperature
Beef Finger Fibs 225° F to 250° F 4 to 6 hours 185° – 200°
Beef Short Ribs 225° F to 250° F 5 hours Pulls back from bones
Beef Tenderloin 3 to 4 lbs. Medium 225° F to 250° F 3 to 3.5 hours 150° F
Beef Tenderloin 3 to 4 lbs. Medium Rare 225° F to 250° F 2.5 to 3 hours 130° F to 140° F
Beef Tenderloin 3 to 4 lbs. Rare 225° F to 250° F 1 to 2 hours 120° – 125°
Beef Tenderloin 3 to 4 lbs. Well Done 225° F to 250° F 3.5 to 4 hours 160° F
Beef Tri-Tip, Medium 225° F to 250° F 3 to 3.5 hours 150° F
Beef Tri-Tip, Well Done 225° F to 250° F 3.5 to 4 hours 160° F
Beef Tri-Tip, Medium Rare 225° F to 250° F 2 to 3 hours 130° F to 140° F
Beef Tri-Tip, Rare 225° F to 250° F 1 to 2 hours 120° – 125°
Belly Bacon less than 100° F 6 hours 140° F
Boneless Prime Rib 225° F to 250° F 12 Minutes/lb Until Done
Brisket (Pulled) 8 to 12 lbs. 225° F to 250° F 1.5 hours per pound 205°F
Brisket (Thick Sliced) 8 to 12 lbs. 225° F to 250° F 1.5 hours per pound 195° F
Brisket (Thin Sliced) 8 to 12 lbs. 225° F to 250° F 1.5 hours per pound 185° F
Buckboard Bacon 200° F 4 to 6 hours 140° F
Butt Bacon less than 100° F 6 hours 140° F
Chicken (Quarters) 275° F to 350° F 1 to 2 hours 170° F
Chicken (Thighs) 275° F to 350° F 1.5 hours 170° F
Chicken (Whole ) 2.5 to 3 lbs. 275° F to 350° F 2 to 2.5 hours 170° F
Chicken (Whole ) 3.5 to 4.5 lbs. 275° F to 350° F 2 to 3 hours 170° F
Chicken (Wings) 275° F to 350° F 1.25 hours 170° F
Chicken Breast 5 to 8 oz. 275° F to 350° F 1 to 2 hours 170° F
Chuck Roast (Pulled) 225° F to 250° F 1.5 hours per pound 195° F
Chuck Roast (Sliced Medium) 225° F to 250° F 1.25 hours per pound 155° F
Chuck Roast (Sliced Rare) 225° F to 250° F 1 hour per pound 125° F
Chuck Roast (Sliced Well Done) 225° F to 250° F 1.5 hours per pound 185° F
Filet Mignon Cold Smoke then 350° F Until Done Until Done
Fish (Cold Smoking) 80-90°F for 1-5 days for 1-5 days Until Done
Fish (Fillets) 4 to 6 oz. 225°-240° F 1.5 to 2 hours Until Flaky
Fish (Hot Smoking) 90°F for 2 hrs. then 150°F 2 to 3 hours Until Flaky
Fish (Whole) 4 to 6 lbs. 225°-240° F 3.5 to 4 hours Until Flaky
Ham (Bone In) 225° F to 250° F 1.5 hours per pound 160° F
Hot Dogs (Homemade) 165° F 3.5 to 4 hours 150° F to 155° F
Jerky 140° F 3 to 4 hours Until Done
Lobster (Steamed) 200° – 225° F 15 minutes/lb To Taste
Meat Loaf 250° -300° F 3 hours 160° F
Pheasant 200° F 2.5 to 3 Hours 170° F
Pork Butt (Pulled) 6 to 8 lbs. 225° F to 250° F 1.5 hours per pound 205° F
Pork Butt (Sliced) 6 to 8 lbs. 225° F to 250° F 1.5 hours per pound 170° F
Pork Chops 225° F to 250° F 1.5 hours per pound 160° F
Pork Crown Roast 8 to 10 lbs. 225° F to 250° F 1.5 hours per pound 155° F to 165° F
Pork Loin 8 to 10 lbs. 225° F to 250° F 4 to 6 hours 160° F
Pork Sausage 1.5 to 2.5 inch 225° F to 250° F 1 to 3 hours 165° F
Pork Shoulder (Pulled) 6 to 10 lbs. 225° F to 250° F 8 to 12 hours 205° F
Pork Shoulder (Sliced) 6 to 10 lbs. 225° F to 250° F 5 to 8 hours 175° F
Pork Tenderloin 1.5 to 2 lbs. 225° F to 250° F 2.5 to 3 hours 160° F
Prime Rib Medium 225° F to 250° F 15 minutes/lb 135° F for Medium
Prime Rib Rare 225° F to 250° F 10 minutes/lb 125° F for Rare
Prime Rib Well Done 225° F to 250° F 20 minutes/lb 145° F for Well
Ribs (Baby Back ) 1.5 to 2.5 lbs. 225° F to 250° F 5 hours Pulls back from bones
Ribs (Spare Ribs) 2.5 – 3 lbs. 225° F to 250° F 5 to 7 hours Pulls back from bones
Rump Roast 225° F to 250° F 30 minutes/lb 145° F for Well
Scallops 190° F 1 to 1.5 hours/lbs To Taste
Shrimp (Steamed) 200° – 225° F 15 minutes/lb To Taste
Sirloin Tip Roasts 225° F to 250° F 8 Hours Until Done
Smoked Hamburgers 225° F to 250° F 30 to 40 Minutes Until Done
Smoked Potatoes 225° F 2 – 2.5 Hours Done
Steamship Round (40 Lbs.) 190ºF 12 to 14 Hours Medium to Rare
Turkey (Legs) 275° F to 350° F 2 to 3 hours 170° F
Turkey (Whole ) 10-12 lbs. 275° F to 350° F 2.5 to 3 hours 170° F
Whole Hog to 85 lbs. 225° F to 250° F 16 to 18 hours 205° F
Whole Ribeye Loin Medium 225° F to 250° F 25 minutes/lb 135° F for Medium
Whole Ribeye Loin Rare 225° F to 250° F 20 minutes/lb 125° F for Rare
Whole Ribeye Loin Well Done 225° F to 250° F 30 minutes/lb 145° F for Well