17
•
When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m),
additional cooking time may be required. To insure that meat is completely cooked
use a meat thermometer to test internal temperature.
•
Lifting grill lid during cooking process may extend cooking time due to heat loss.
APPROXIMATE GRILLING TIMES
BEEF
SIZE
GRILLING TIME
INTERNAL TEMP
Steaks
3
/
4
” (2cm) thick
3 to 4 min. /side
med rare 145°F (62°C)
4 to 5 min. /side
med 160°F (71°C)
Kabobs
1” (2.5cm) cubes
3 to 4 min. /side
145°-160°F (62-71°C)
Hamburger patties
1
/
2
” (12mm) thick
3 to 4 min. /side
med 160°F (71°C))
Roast, rolled rump
4-6 lbs. (1.8-2.7kg)
18 to 22 min /lb.
145°-160°F (62-71°C)
Sirloin tip
3
1
/
2-
-4 lbs. (1.5-1.8kg)
20 to 25 min. /lb.
145°-160°F (62-71°C)
Ribs, back
cut in 1-rib portions
10 min. /side
med 160°F (71°C)
half, 2-3 lbs. (0.9-1.3kg)
10 to 12 min. /side
med rare 145°F (62°C)
Tenderloin
whole, 4-6 lbs. (1.8-2.7kg)
12 to 15 min. /side
med 160°F (71°C)
PORK
SIZE
GRILLING TIME
INTERNAL TEMP
Chops, bone-in
3
/
4
” (2cm) thick
3 to 4 min. /side
med 160°F (71°C)
Chops, bone-out
1
1
/
2
” (4cm) thick
7 to 8 min. /side
med 160°F (71°C)
Tenderloin
1
/
2
-1
1
/
2
lbs. (0.2-0.6kg)
15 to 25 min. total
med 160°F (71°C)
Ribs (indirect heat)
2-4 lbs. (0.9-1.8kg)
1 1/2 to 2 hrs.
med 160°F (71°C)
VENISON
SIZE
GRILLING TIME
INTERNAL TEMP
Roast, saddle or leg
6-7 lbs. (2.7-3.1kg)
25 to 30 min. /lb.
145°-160°F (62-71°C)
Steaks
3
/
4
” (2cm) thick
6 to 7 min. /side
med 160°F (71°C)
CHICKEN
SIZE
GRILLING TIME
INTERNAL TEMP
Broiler fryer (indirect
heat)
3-4 lbs. (1.3-1.8kg)
60 to 75 min.
in thigh 180°F (82°C)
Cornish hens
18-24 oz. (510-680g)
45 to 55 min.
in thigh 180°F (82°C)
Breast halves, bone-in
6-8 oz. ( 170-226g) each
10 to 15 min. /side
170°F (77°C)
Breast halves, boneless
4 oz. (113g) each
6 to 8 min. /side
170°F (77°C)
Legs or thighs
4-8 oz. (113-226g)
10 to 15 min. /side
180°F (82°C)
Drumsticks
4 oz. (113g)
8 to 12 min. /side
180°F (82°C)
Wings
2-3 oz. (56-85g)
8 to 12 min. /side
180°F (82°C)
