The cooking times and temperatures outlined in this chart are guidelines only and may vary based on cooking
conditions and the actual barbeque.
Low = 300ºF
Medium = 450ºF
High = 650ºF
| BEEF |
| Hamburger 3/4" thick |
Medium |
Medium: 8 to 10 minutes
Well Done: 10 to 15 minutes |
| Frozen Patties |
Low to Medium |
Medium: 12 to 14 minutes |
| Steak 1" Thick |
Medium |
Rare: 3 to 6 minutes
Medium: 6 to 9 minutes
Well Done: 9 to 12 minutes |
| Roast |
Low |
Rare: 12 to 15 minutes/lb
Medium: 15 to 20 minutes/lb
Well Done: 20 to 25 minutes/lb |
| PORK |
| Chops 1/2" |
Medium |
Medium: 8 to 10 minutes
Well Done: 15 to 20 minutes |
| Ribs (3-4 lb) |
Low to Medium (indirect) |
45 to 90 minutes |
| Roast (3-5 lb) |
Low to Medium |
Well Done: 18 to 23 minutes/lb |
| LAMB |
| Chops 1/2" |
Medium |
6 to 12 minutes |
| POULTRY |
| Chicken (2 1/2 - 3 1/2 lb) |
Low (with rotisserie burner) |
75 to 90 minutes |
| Turkey/Chicken (2-5 lb) |
Medium/Low |
30 minutes/lb |
| Chicken-halved/quartered |
Low |
25 to 30 minutes |
| Chicken Breast (6 oz) |
Medium (direct) |
8 to 12 minutes |
| Boneless Chicken Breasts(halves) |
Medium |
10 to 12 minutes |
| SEAFOOD |
| Fillets 6-8 oz |
Medium to Hot |
8 to 12 minutes |
| Steaks 1" thick |
Medium to Hot |
Well done: 10 to 15 minutes |
| Shrimp large or jumbo |
Low to Medium |
8 to 12 minutes |
| General Guidelines: * if fish is frozen, brush with oil
& double grilling time. |
| VEGETABLES |
| (wrap vegetables in foil)Baking Potato, whole |
Medium |
25 to 30 minutes |
| Corn, whole**Remove outer husks and soak in water prior to grilling |
Low to Medium |
15 to 20 minutes |
| Zucchini, halved |
Medium |
6 to 10 minutes |
| **The higher the water content or density of the vegetables
you are cooking, the longer the cooking time. |
