Pellet Grill Cooking Temperatures

Here are some recommended temperatures for the Green Mountain Pellet Grills. Disagree or think we’re missing something? Contact Us!

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