20
Cooking Times
Poultry
Cut of Meat
Weight or Thickness BBQ Method
Approx Cook 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
12-15 min
Chicken (breasts, boneless)
150 g ea
Indirect
23-25 min
Wings
120 g
Direct
23-30 min
Wings
120 g
Indirect
35-40min
Cut Up Legs and Wings
2 kg
Direct
10 min
Cut Up Legs and Wings
2 kg
Indirect
40 min
Boneless Cubes (For Kebabs) 2.5 cm
Direct
12-15 min total
Turkey (Whole)
4.5 kg
Indirect
2-3 hours
Beef
Cut of Meat
Weight or Thickness BBQ Method
Approx Cook Time
Roasts
2 kg
Indirect
50 min per kg (rare)
Steaks (T-bone, New York,
Porterhouse, Round, Sirloin)
2.5 cm
Direct
5-6 min per side (rare)
Rump Steak
3.5 cm
Direct 5-7 min per side (med rare)
Minute Steaks
0.5 cm
Direct
1.5-2 min per side (rare)
Ground Beef Patties
2.5 cm
Direct
4-5 min per side (rare)
Ground Beef Patties
2.5 cm
Direct 5-6 min per side (med. rare)
Ground Beef Patties
2.5 cm
Direct 6-7 min per side (well done)
Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well-done = 77ºC
Seafood
Cut of Meat
Weight or Thickness BBQ Method
Approx Cook Time
Whole 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
Fish is done when flakes easily when prodded with a fork or knife in the thickest part.
Frozen fillets should not be thawed before cooking. Cooking times will be approximately
double that of fresh fish.