11
COOKING TIMES
A Quick Reference
BEEF
Hamburgers
Steaks
Tenderloin
Thick
Thick
3” Diameter
3-5 Minutes Per Side
4-10 Minutes Per Side*
30-40 Minutes
MEDIUM
MEDIUM
Med-Low Turning Occasionally
PORK
Chops
Tenderloin (whole)
Ribs
Ham Steak
3/4-
1” Thick
2” Diameter
Half Rack
1” Thick
8-10 Minutes Per Side*
20-25 Minutes*
1 Hour 30 Minutes.-2 Hours
10-15 Minutes Per Side
MEDIUM
Medium-Low Turning Occasionally
Medium for 5 Minutes Bone Down,
Turn Heat to LOW and Turn Every 30 Minutes
MEDIUM
POULTRY
Chicken (boneless breast)
Chicken (bone-in breast)
Chicken (bone-in legs)
Chicken (bone-in thighs)
Chicken (halved)
Chicken (whole)
Cornish Hens
Turkey (halved)
Turkey Breast (boneless)
Turkey (bone-in legs and thighs
Flattened to 1/2”
3-5 Lbs.
5-6 Lbs.
1 1/2-2 Lbs.
20 Lbs.
4-5 Lbs.
3/4-1 Lbs.
8-10 Per Side
28-32 Minutes
16-20 Minutes
20-25 Minutes
35-40 Minutes
80-90 Minutes
40-50 Minutes
2 Hours 45 Minutes-3 Hours
2 Hours 30 Minutes-3 Hours
45-55 Minutes
MEDIUM
MEDIUM
MEDIUM
MEDIUM
MEDIUM
MEDIUM-LOW
MEDIUM-LOW
MEDIUM-LOW
INDIRECT
MEDIUM-LOW
FISH and SEAFOOD
Fish Fillets
1”
-
1 1/4” Thick
12-14 Minutes
MEDIUM Brush oil on food and grids before
grilling
VEGETABLES
Corn (with husks)
Summer Squash and Zucchini (halves)
Winter Squash
Bell Peppers (whole)
Portabella Mushrooms (whole)
20 Minutes
10-13 Minutes
1 Hour
10-15 Minutes
12-15 Minutes
MEDIUM
MEDIUM Brush with oil before grilling
INDIRECT (MED) brush with oil before grilling
MEDIUM
MEDIUM brush with oil before grilling
FRUIT
Apples (whole)
Pears (halved)
35-40 Minutes
10-14 Minutes
INDIRECT (MED)
MEDIUM brush with oil before grilling, skin
side down
*Sear at “HIGH” up to 2 minutes per side, finish at “MEDIUM”
Ground Meat &
Meat Mixtures
Fresh Beef, Veal
Lamb
Poultry
Pork and Ham
Sausage
Eggs & Egg Dishes
Seafood
Beef, Pork, Veal, Lamb,
Turkey, Chicken
Steaks, Roast
Chops
Chicken & Turkey, Whole
Poultry Breasts, Roasts
Poultry Thighs, Legs, Wings
Duck & Goose
Stuffing (cooked alone or in Bird)
Fresh Pork
Fresh Ham (raw)
Precooked Ham (to reheat)
Fresh Bratwurst, Italian & Polish
Eggs………...Cook Until Yolk and Whites Are Firm
Egg Dishes
Fin Fish
Shrimp, Lobster, and Crabs
Clams, Oysters, and Mussels
Scallops
160 None
165 None
145 None
146 3 minutes
165 None
165 None
165 None
166 None
167 None
145 3 minutes
145 3 minutes
140 None
170 None
None
160 None
145
(Cook Until Flesh is Opaque And Separates easily With a Fork)
(Cook Until Flesh is Pearly And Opaque)
(Cook Until Shells Open During Cooking)
(Cook Until Scallops Turn Milky White or Opaque and Firm )
Safe Minimum Cooking Temperatures
CATEGORY FOOD TEMP. (°F) REST TIME**
**After removing food from the grill, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, destroying
harmful bacteria.
The above are only guidelines, as personal taste and weather conditions differ greatly. We know you’ll enjoy many of these su
ggested guides
when creating your own favorites to outdoor cooking
