VG0970_D 3/26/12
15
Grilling
Times
and
Temperatures
Grilling
Times
and
Temperatures
ITEM
SIZE
CONTROL
SET
POINT
APPROXIMATE
GRILLING
TIME
INTERNAL
TEMP
=
°
F
VEAL
Chops,
steaks
1"
thick
450°
‐
700°
5
to
7
min./side
145
to
160
Roast,
boneless
(indirect
heat)
2
to
3
lbs.
350°
‐
375°
18
to
20
min./lb.
145
to
160
VENISON
Roast,
saddle,
or
leg
6
to
7
lbs.
350°
‐
375°
25
to
30
min./lb.
145
to
160
Steaks
3/4"
thick
450°
‐
700°
4
to
5
min./side
6
to
7
min./side
Medium
rare
145
Medium
160
CHICKEN
Whole
(indirect
heat),
not
stuffed
broiler
fryer
roasting
hen
Capon
Cornish
hens
3
to
4
lbs.
5
to
7
lbs.
4
to
8
lbs.
18
to
24
oz.
325°F,160°c
60
to
75
min.
18
to
25
min./lb.
15
to
20
min./lb.
45
to
55
min.
180
as
measured
in
the
thigh
Breast
halves,
bone
‐
in
boneless
6
to
8
oz.
each
4
oz.
each
325°F,160°c
10
to
15
min./side
6
to
8
min./side
170
Other
parts:
Legs
or
thighs
Drumsticks
Wings,
wingettes
4
to
8
oz.
4
oz.
2
to
3
oz.
325°F,160°c
c
10
to
15
min./side
8
to
12
min./side
8
to
12
min./side
180
DUCK
or
GOOSE
Duckling,
whole
(indirect
heat)
Quartered
(indirect
heat)
4
1/2
lbs.
(not
stuffed)
325°F,160°c
2
1/2
hrs.
1
hr.,
25
min.
180
to
185
Goose,
whole
(indirect
heat)
8
to
12
lbs.
325°F,160°c
18
to
20
min./lb.
180
to
185
TURKEY
Whole
turkey
(indirect
heat)
8
to
12
lbs.
12
to
16
lbs.
16
to
24
lbs.
325°F,160°c
2
to
3
hrs.
3
to
4
hrs.
Not
recommended
180
as
measured
in
the
thigh
Breast,
bone
‐
in
boneless
4
to
7
lbs.
2
3/4
to
3
1/2
lbs.
325°F,160°c
1
to
1
3/4
hrs.
Not
recommended
170
Thighs,
drumsticks
(indirect
heat)
Direct
heat
(pre
‐
cook
1
hr.)
8
to
16
oz.
325°F,160°c
1
1/2
to
2
hrs.
8
to
10
min./side
180
Boneless
turkey
roll
(indirect
heat)
2
to
5
lbs.
5
to
10
lbs.
325°F,160°c
1
1/2
to
2
hrs.
2
to
3
1/2
hrs.
170
to
175
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