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SEAFOOD
Type Thickness/weight Approximate cooking time & method
snapper, barramundi
etc
1cm thick 6 to 8 minutes barbecue/direct medium-high heat
2.5cm thick 8 to 10 minutes barbecue/direct medium-high heat
2.5–3cm thick 10 to 12 minutes barbecue/direct medium-high heat
450g 15 to 20 minutes roast/indirect medium heat
1–1.2kg 2 to 40 minutes roast/indirect medium heat
Oyster 75–115g 5 to 7 minutes barbecue/direct medium-high heat
40g 1 to 4 minutes barbecue/direct high heat
6 to 10 minutes barbecue/direct medium-high heat
Scallop 40g 4 minutes barbecue/direct high heat
VEGETABLE
Type Thickness Approximate cooking time & method
Asparagus 1cm diameter 4 minutes barbecue/direct medium-high heat
1 to 1½ hours roast/indirect medium heat
10 to 12 minutes barbecue/direct high heat
halved or quartered 6 to 8 minutes barbecue/direct medium-high heat
2.5cm diameter 45 to 55 minutes roast/indirect medium heat
10 to 15 minutes barbecue/direct high heat
Eggplant 1cm slices 6 to 8 minutes barbecue/direct medium-high heat
45 minutes to 1 hour roast/indirect medium heat
Mushroom 8 to 12 minutes barbecue/direct medium-high heat
Onion
halved 35 to 40 minutes roast/indirect medium heat
1cm slices
8 to 10 minutes barbecue/direct medium-high heat
Potato
1 to 1¼ hour roast/indirect medium heat
1cm slices 10 to 12 minutes barbecue/direct medium-high heat
Pumpkin 30 to 45 minutes roast/indirect medium heat
45 minutes–1 hour roast/indirect medium heat
1cm slices 12 to 15 minutes barbecue/direct medium-high heat
Tomato
8 to 10 minutes barbecue/direct medium-high heat
halved 6 to 8 minutes barbecue/direct medium-high heat
1cm slices 4 to 6 minutes barbecue/direct medium-high heat
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