User Guide

18
Grilling Guide
Grilling Guide
Type Thickness/Weight Approximate Total Grill Time
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
¾ inch thick 4 to 6 minutes direct high heat
1 inch thick 6 to 8 minutes direct high heat
2 inches 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, ¾ inch thick 8 to 10 minutes direct medium heat
Ground Beef Patty ¾ inch thick 8 to 10 minutes direct medium heat
Tenderloin 3 to 4 pounds 45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
PORK
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
Chop: boneless or bone in
¾ inch thick 6 to 8 minutes direct high heat
1¼ to 1½ inches 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 1½ to 2 hours indirect medium heat
Ribs: country-style, bone in 3 to 4 pounds 1½ to 2 hours indirect medium heat
Tenderloin 1 pound 30 minutes sear 5 minutes direct high heat, then 25 minutes indirect medium heat
POULTRY
Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless 4 ounces 8 to 10 minutes direct medium heat
Chicken Pieces: bone in, assorted 3 to 6 ounces 36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
Chicken: whole 4 to 5 pounds 1 to 1¼ hours indirect medium heat
Cornish Game Hen 1½ to 2 pounds 60 to 70 minutes indirect medium heat
Turkey: whole, unstued 10 to 12 pounds 2 to 2½ hours indirect medium heat
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
¼ to ½ inch thick 3 to 5 minutes direct medium heat
1 to 1¼ inches thick 10 to 12 minutes direct medium heat
Fish: whole
1 pound 15 to 20 minutes indirect medium heat
3 pounds 30 to 45 minutes indirect medium heat
Shrimp 1½ ounces 2 to 4 minutes direct high heat
VEGETABLES
Asparagus ½ inch diameter 6 to 8 minutes direct medium heat
Corn
in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
Mushroom
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
Onion
halved 35 to 40 minutes indirect medium heat
½ inch slices 8 to 12 minutes direct medium heat
Potato
whole 45 to 60 minutes indirect medium heat
½ inch slices 9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes direct medium heat
DON'T FORGET TO REGISTER
The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can aect 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.
68021_Gen_II_LP_enUS_030117.indd 18 2/20/17 10:34 AM