DCS Owner's Guide - Manual (Page 32)

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BEEF:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Brisket 4-6 lb Indirect Low Heat 6-8 hours
LAMB:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Leg of Lamb Roast 3-7 lb Direct/Indirect Low Heat 2-3 hours
PORK:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Ribs: Baby Back 3-5 lb Indirect Low Heat 4-5 hours
Spare Ribs 3-5 lb Indirect Low Heat 5-6 hours
Boston Butt/Shoulder 3-7 lb Indirect Low Heat 6-8 hours
POULTRY:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Chicken Whole 3-5 lb Indirect Low Heat 2-4 hours
Duck Whole 3-5 lb Indirect Low Heat 2-4 hours
Turkey Whole 10-12 lb Indirect Low Heat 8-10 hours
SEAFOOD:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Fish Fillet/Steak:
Salmon ½ -1" Thick Indirect Low Heat 1 hour
Swordfish ½ -1" Thick Indirect Low Heat 1 hour
Tuna ½ -1" Thick Indirect Low Heat 1 hour
Trout ½ -1" Thick Indirect Low Heat 1 hour
Mackerel ½ -1" Thick Indirect Low Heat 1 hour
Shrimp 2-4 oz Indirect Low Heat 1 hour
Fish Whole 3-5 lb Indirect Low Heat 3-4 hours
VEGETABLES:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL APPROX TIME
(HRS/MINS)
Aubergine 1" Thick Slices Indirect Low Heat 1 hour
Corn on the Cob Whole Indirect Low Heat 1 ½ hours
Mushroom - Portobello Whole Indirect Low Heat 1 ½ hours
Onion Whole/halved Indirect Low Heat 2 hours
Peppers Whole/halved Indirect Low Heat 1 ½ hours
Potato Whole/halved Indirect Low Heat 2 hours
Tomato Whole/halved Indirect Low Heat 45 minutes
Zucchini Halved
lengthwise Indirect Low Heat 1 hour
Sweet Potato Whole/halved Indirect Low Heat 2 hours
USING THE GRILL
Grilling
Cooking Chart - Smoking