Grilling Chart
◼
Knobs have High, Medium and Low settings for flame
adjustment.
◼
Heat settings indicated are approximate.
◼
Grilling times are affected by weather conditions.
◼
When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
◼
Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
FOOD
COOKING METHOD/
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers ½" (1.3 cm)
to ¾" (1.9 cm) thick
DIRECT
Medium
Medium (160
°
F/71
°
C)
10-15
Grill, turning once.
Roasts
Rib Eye, Sirloin
INDIRECT
Medium/OFF/Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
32-40 per lb.
(15-18 per kg)
Tent with foil first 45-60
minutes of cooking time.
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT
Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
11-16
Rotate steaks Vi turn to
create criss-cross grill marks
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT
Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
18-25
Top Round or Shoulder/
Chuck (London Broil) 1½"
(3.8 cm) thick
DIRECT
Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
22-29
Flank, ½" (1.3 cm) thick
DIRECT
Medium
Med-Rare(145
°
F/63
°
C)
11-16
Pork
Chops,
1" (2.5 cm)
1½ " (3.8 cm) thick
DIRECT
Medium to Med-Low
Medium (145
°
F/63
°
C)
12-20
30-40
Ribs
2½-4 lbs (0.9-1.5 kg)
INDIRECT
Medium/OFF/Medium
Medium (145
°
F/63
°
C)
40-60
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce
if desired. When done, wrap
in foil.
Roast, boneless
tenderloin,
1lb (0.37 kg)
DIRECT
Medium
Medium (145
°
F/63
°
C)
18-22
Turn during cooking to
brown on all sides.
Ham halt,
8-10 lbs (3-3.7 kg)
INDIRECT
Med/OFF/Med
Reheat (140
°
F/60
°
C)
2-2½ hours
Wrap entire ham in foil and
put on grill withough pan or
drip pan
Ham steak precooked,
½” (1.3 cm) thick
DIRECT
Preheat Medium
Grill Medium
Reheat (145
°
F/63
°
C)
7-10
Hot Dogs
DIRECT
Medium
Reheat (145
°
F/63
°
C)
5-10
Slit skin if desired.
Chicken
Breast, boneless
DIRECT
Medium
170
°
F/77
°
C
15-22
For even cooking, pound
breast to ¾" (2.0 cm) thick.
Pieces, 2-3 lbs (0.75-1.1
kg)
DIRECT
Med-Low to Medium
Breast 170
°
F/77
°
C
Thigh 180
°
F/82
°
C
18-25
Start bone side down.
Lamb
Chops and Steaks, Loin,
Rib, Sirloin, 1” (2.5 cm)
thick
DIRECT
Medium
Med-rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
10-20
1½” (3.8 cm) thick
DIRECT
Medium
Med-rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
16-20
44
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