QUICK REFERENCE CHART
19
Beef
Fish
Pork
Lamb
Poultry
Steak
Roast
Hamburger
Steak/Fillet
Whole
Chops/Steaks
Ham Steaks
(Pre-Cooked)
Spare Ribs
(Whole)
Chops/Steaks
Leg of Lamb
(Butterflied)
Chicken
Chicken
(Whole)
Turkey
Cornish Hen
1” - 1-1/2”
2 -3 Lbs.
3/4” - 1”
3/4” - 1”
1” - 1-1/2”
3/4” - 1”
3 Lbs.
1” - 2”
5 m-6 Lbs.
Pieces
3 Lbs. or
less
Breast
Whole
Med - Hot
Low - Med
Med
Low - Med
Low - Med
Med
Med
Low - Med
Med - Hot
Med - Hot
Low - Med
Low - Med
Low - Med
Low - Med
10-12 Min/140º
24-30 Min/140º
8 Min
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10-12 Min/140º
20 Min/140º
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12-14 Min/160º
36-46 Min/160º
12 Min
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12-14 Min/160º
30 min/160º
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15 Min +/170º
50 Min +/170º
14 Min +
10-14 Min/120º
14-30 Min/120º
14-20 Min/175º
6-12 Min/140º
15-25 Min
16 Min +180º
40 Min +/180º
20-30 Min/185º
60-90 Min/180º
45-60 Min/180º
45-60 Min/170º
Cut meat near center with
a sharp knife to determine
if it is cooked properly. Use
a meat thermometer for
larger cuts.
When fish is cooked it will
turn from translucent to
opaque and meat will flake.
Pork should always be well
done but still juicy.
Cook lamb as you would
beef.
Turn frequently and don’t
overcook. For larger cuts
and whole chicken and
hens, try the baking tray
described bellow**.
* Approximate Cooking Times and Temperatures
Approximate Cooking Times (Total) and Meat Temperatures
(10-12 boneless)
Type of Cut of Size of
Recomm.
Meat
Meat
Cut
Fire Temp.
Rare
Medium
Well Done Comments
*
Its is important to remember that barbecuing is far from being a science. The times and temperatures in this book are meant to be
used as guidelines only. There are many variables involved in barbecuing which can affect cooking times such as the cut of meat you
are using, weather conditions, the heat of the fire or your taste in food.
** Indirect cooking with an Aluminum Foil Rack
- For some types of meat (cornish hens, whole chickens, certain fish and large
cuts of beef), you may want to try a more indirect method of cooking. By utilizing a metal pie plate and rack constructed of
aluminum foil, you can slowly bake meat instead of grilling it. Construct the foil rack by twisting strips of aluminum foil into
cylinder shapes about 1/4” to 1/2” in diameter and as long as needed to fill the pie plate. Weave the foil cylinders together to form a
rack and place in the bottom of the pie plate. A small amount of water may be added to the pie plate to keep direct heat off the meat
your are cooking.
