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Grilling Guide
Type
Thickness/Weight
Approximate Total Grill Time
RED MEAT
Steak:
New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
¾ inch (19 mm) thick
4 to 6 minutes
direct high heat
1 inch (25 mm) thick
6 to 8 minutes
direct high heat
2 inches (5 cm) thick
14 to 18 minutes
sear 6 to 8 minutes direct high heat,
then 8 to 10 minutes indirect high heat
Flank Steak
1½ to 2 pounds (0,68 - 0,91 kg), ¾ inch (19 mm) thick
8 to 10 minutes
direct medium heat
Ground Beef Patty
¾ inch (19 mm) thick
8 to 10 minutes
direct medium heat
Tenderloin
3 to 4 pounds (1,36 -1,81 kg)
45 to 60 minutes
15 minutes direct medium heat, then
30 to 45 minutes indirect medium heat
PORK
Bratwurst:
fresh
3 ounce (85 g) link
20 to 25 minutes
direct low heat
Chop:
boneless or bone in
¾ inch (19 mm) thick
6 to 8 minutes
direct high heat
1¼ to 1½ inches (3,18 - 3,81 cm) thick
10 to 12 minutes
sear 6 minutes direct high heat, then
4 to 6 minutes indirect high heat
Ribs:
baby back, spareribs
3 to 4 pounds (1,36 -1,81 kg)
1½ to 2 hours
indirect medium heat
Ribs:
country-style, bone in
3 to 4 pounds (1,36 -1,81 kg)
1½ to 2 hours
indirect medium heat
Tenderloin
1 pound (0,45 kg)
30 minutes
sear 5 minutes direct high heat, then 25
minutes indirect medium heat
POULTRY
Chicken Breast:
boneless, skinless
6 to 8 ounces (170-226 g)
8 to 12 minutes
direct medium heat
Chicken Thigh:
boneless, skinless
4 ounces (113g)
8 to 10 minutes
direct medium heat
Chicken Pieces:
bone in, assorted
3 to 6 ounces (85-170 g)
36 to 40 minutes
6 to 10 minutes direct low heat, then
30 minutes indirect medium heat
Chicken:
whole
4 to 5 pounds (1,81-2,27 kg)
1 to 1¼ hours
indirect medium heat
Cornish Game Hen
1½ to 2 pounds (0,68-0,91 kg)
60 to 70 minutes
indirect medium heat
Turkey:
whole, unstuffed
10 to 12 pounds (4,54-5,44 kg)
2 to 2½ hours
indirect medium heat
SEAFOOD
Fish, Fillet, or Steak:
halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
¼ to ½ inch (6,35-12,7 mm) thick
3 to 5 minutes
direct medium heat
1 to 1¼ inches (25-31 mm) thick
10 to 12 minutes
direct medium heat
Fish:
whole
1 pound (0,45 kg)
15 to 20 minutes
indirect medium heat
3 pounds (1,36 kg)
30 to 45 minutes
indirect medium heat
Shrimp
1½ ounces (42,5 g)
2 to 4 minutes
direct high heat
VEGETABLES
Asparagus
½ inch (12,7 mm) diameter
6 to 8 minutes
direct medium heat
Corn
in husk
25 to 30 minutes
direct medium heat
husked
10 to 15 minutes
direct medium heat
Mushroom
shiitake or button
8 to 10 minutes
direct medium heat
portobello
10 to 15 minutes
direct medium heat
Onion
halved
35 to 40 minutes
indirect medium heat
½ inch (12,7 mm) slices
8 to 12 minutes
direct medium heat
Potato
whole
45 to 60 minutes
indirect medium heat
½ inch (12,7 mm) slices
9 to 11 minutes
parboil 3 minutes, then 6 to 8 minutes
direct medium heat
The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times.
Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness),
turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time
given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5 to 10 degrees during this time.
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