Is there a rule of thumb as to the general cooking times "per kilo" for the different types of roasts?
 I have read and been advised to use the senses ie: look, listen and smell, but if using beads, and info off the heat chart, would'nt it near enough be the same everytime for the same size roast with the same amount of heat?
 So far, I have only roasted pork of different sizes, and somehow jagged it everytime. (although the crackle could have been better)
I used the above, look, listen, smell method and went easy on the coals so it did'nt burn. I have not used heat beads yet, but would think that they are more consistent than coals.
Per kilo, which roast will take the longest to cook, pork,lamb,beef or chook?
I know it's probably a good idea to keep an eye on the roast, but that can take a big chunk out of my fishing time, and it would be good to know how long i can leave it without burning it.

Cheers Jez

Yep ok, find out for yourself, ask someone that knows, ask your missus to get her Donna Hay books out, Where the hell is Jack Absolom?
Wow, glad I got that monkey off my back. I get the message. :-/

Jez, others might have a better of an idea but I work on around  50 minutes to an hour per kg, all depend how many beers I have helps. :)

jclures wrote on Jun 14^th, 2011 at 8:11pm:

Jez, others might have a better of an idea but I work on around  50 minutes to an hour per kg, all depend how many beers I have helps. :)

yeah about the same here

I'm the same, about an hour per kilo and check with a skewer, if the moisture is clear not pink it's very close to carving time.

The bloody cheats pump so much water into chooks and roasts nowadays if you pull it out of the freezer it'll take two days to thaw out, if it's not  completely thawed it won't cook right through and it'll be well cooked on the outside and barely cooked inside.

pd

Must say I haven't used the mins/kilo method.
Just keeping an eye on the roast and using a skewer to test for the colour of the juices at about the time it smells right.

Heatbeads are a great way of getting an veen temp for the duration.

For the first time in nearly 3 years I spent a weekend away without the heatbeads when I went to Somerset Dam.
Must say i enjoyed using coals from the fire for 4 nights..
Back to the old craft

Aart

Thanks guys.


The bloody cheats pump so much water into chooks and roasts nowadays if you pull it out of the freezer it'll take two days to thaw out, if it's not  completely thawed it won't cook right through and it'll be well cooked on the outside and barely cooked inside.

pd [/quote]

Yep, heard about that. Now just have too remember to thaw properly.

Cheers Jez

I find that it's a good "rule of thumb" with lamb on the bone is that when the meat starts to pull away from the bone then it's good.  That means if the joint is looking like when it came out of the packaging then give it longer.

My 2c worth....

With a bit of practice you should be able to get your roasting times pretty well organized with heat beads. As for the pork crackle I dont worry to much about it until the end ....then pile a heap of heat on.....but keep an eye on it at this stage because you can end up with things a bit crisper than you would like ;D.  
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