Game Temperature and Cooking Guide
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you have to always use your best judgement. Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
Type | Thickness or Weight | Approximate Cooking Time |
---|---|---|
Buffalo, Strip Steak | 1 | 6 – 7 minutes direct high heat (450°F – 550°F), turning once |
Duck Breast, Boneless, Skinless | 5–6 oz | grill 8 – 10 min direct medium-low heat (about 350°F), turning once |
Duck, Whole | 5½–6lb | 40 min indirect high heat (450°F – 550°F) |
Goose, Whole | 10-12lbs | 3 hours indirect medium heat (350°F – 450°F) |
Ground Buffalo Patties | ¾" thick | 7 – 9 min direct medium heat (350°F – 450°F), turning once |
Quail, Whole | 5 oz | 15 – 20 minutes indirect medium heat (350°F – 450°F) |
Rack of Venison | 2½–3lb | 45 minutes indirect medium heat (350°F – 450°F) |
Squab, Whole or Butterflied | 1lb | 35 – 45 minutes indirect medium heat (350°F – 450°F) |