Page
20
Cut of Meat
Weight or
Thickness
Barbecuing
Method
Approx. Cooking Time
Chicken (whole)
2 kg
Indirect
70-80 min
Chicken (halved or quartered) 2 kg total
Indirect
55-65 min
Chicken (breasts, boneless)
150 g ea
Direct or
Indirect
12-15 min (Direct)
23-25 min (Indirect)
Wings 120
g
ea
Direct or
Indirect
23-30 min (Direct)
35-40 min (Indirect)
Cut Up Legs and Wings
2 kg
Direct or
Indirect
10 min (Direct)
40 min (Indirect)
Boneless Cubes (For
Kebabs)
2.5cm
Direct
12-15 min total
Turkey (Whole)
4.5 kg
Indirect
2-3 hours
Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets
should not be thawed before barbecuing. Cooking times will be approximately double that of fresh
fish.
Cut of Meat
Weight or
Thickness
Barbecuing
Method
Approx. Cooking Time
Whoule Fish (with or without
head and tail)
2 kg
Indirect
30-35 min total
Steaks & Fillets
2 cm
Direct
3-4 min per side
Prawns
medium sized
Direct
1.5-2 min per side
Lobster Tails
300 g
Direct
9-13 min
Cooking times (continued)
Poultry
Seafood
