The cooking times and temperatures outlined in this chart are guidelines only and may vary based on cooking conditions and the actual barbecue.
Low = 300ºF
Medium = 450ºF
High = 650ºF
FOOD | SETTING | COOKING TIME |
BEEF | ||
Hamburger 3/4" thick | Medium | Medium: 8 to 10 minutes Well Done: 10 to 15 minutes |
Frozen Patties | Low to Medium | Medium: 12 to 14 minutes |
Steak 1" Thick | Medium | Rare: 3 to 6 minutes Medium: 6 to 9 minutes Well Done: 9 to 12 minutes |
Roast | Low | Rare: 12 to 15 minutes/lb Medium: 15 to 20 minutes/lb Well Done: 20 to 25 minutes/lb |
PORK | ||
Chops 1/2" | Medium | Medium: 8 to 10 minutes Well Done: 15 to 20 minutes |
Ribs (3-4 lb) | Low to Medium (indirect) | 45 to 90 minutes |
Roast (3-5 lb) | Low to Medium | Well Done: 18 to 23 minutes/lb |
LAMB | ||
Chops 1/2" | Medium | 6 to 12 minutes |
POULTRY | ||
Chicken (2 1/2 - 3 1/2 lb) | Low (with rotisserie burner) | 75 to 90 minutes |
Turkey/Chicken (2-5 lb) | Medium/Low | 30 minutes/lb |
Chicken-halved/quartered | Low | 25 to 30 minutes |
Chicken Breast (6 oz) | Medium (direct) | 8 to 12 minutes |
Boneless Chicken Breasts(halves) | Medium | 10 to 12 minutes |
SEAFOOD | ||
Fillets 6-8 oz | Medium to Hot | 8 to 12 minutes |
Steaks 1" thick | Medium to Hot | Well done: 10 to 15 minutes |
Shrimp large or jumbo | Low to Medium | 8 to 12 minutes |
General Guidelines: * if fish is frozen, brush with oil & double grilling time. | ||
VEGETABLES | ||
(wrap vegetables in foil)Baking Potato, whole | Medium | 25 to 30 minutes |
Corn, whole**Remove outer husks and soak in water prior to grilling | Low to Medium | 15 to 20 minutes |
Zucchini, halved | Medium | 6 to 10 minutes |
**The higher the water content or density of the vegetables you are cooking, the longer the cooking time. |