Grilling Guide
Type
Thickness/Weight
Approximate Total Grill Time
Steak: New York strip, porterhouse,
¾ inch (19 mm) thick 4 to 6 minutes direct high heat
1 inch (25 mm) thick 6 to 8 minutes direct high heat
rib-eye, T-bone, and filet mignon
(tenderloin)
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
Bratwurst: fresh 3 ounce (85 g) link 20 to 25 minutes direct low heat
¾ inch (19 mm) thick 6 to 8 minutes direct high heat
Chop: boneless or bone in
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
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
Fish, Fillet, or Steak: halibut, ¼ to ½ inch (6,35-12,7 mm) thick 3 to 5 minutes direct medium heat
red snapper, salmon, sea bass,
swordfish, and tuna
Fish: whole
1 to 1¼ inches (25-31 mm) thick 10 to 12 minutes direct medium heat
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
in husk 25 to 30 minutes direct medium heat
Corn
Mushroom
Onion
Potato
husked 10 to 15 minutes direct medium heat
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
½ inch (12,7 mm) slices 8 to 12 minutes direct medium heat
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.
24
DON'T FORGET TO REGISTER
minutes indirect medium heat
Chicken Breast: boneless, skinless
6 to 8 ounces (170-226 g)
8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless
8 to 10 minutes direct medium heat
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