Grillingguide
This is a suggested guide only. There are many variables that will affect cooking performance. These include
wind, temperature, humidity and cut of meat.
Weight/ Flame Approximate
Food Thickness Size Time Comments
Fresh Vegetables
Beets, carrots, turnips Medium 12 to 20 min. Slice. Dot with butter or margarine.
Wrap in heavy duty foil.
Turn occasionally.
Onion 1/2″slices Medium 8 to 20 min. Brush occasionally with melted
butter or margarine. Turn once.
Sweet potatoes Whole Medium 40 to 60 min. Wrap individually in heavy
duty foil. Rotate occasionally.
White potatoes 6 to 8 High 45 to 60 min. Wrap individually in heavy
ounces duty foil. Rotate occasionally.
Frozen Vegetables
Asparagus, broccoli, Medium 15 to 30 min. Dot with butter or margarine and a
brussels sprouts, green small amount of water. Wrap in
beans, peas heavy duty foil. Turn occasionally.
Beef
Hamburgers 1/2″to 3/4″Medium 10 to 18 min. Turn once when juices rise to the
surface. Do not leave unattended.
High 6 to 15 min. A flare-up could occur.
Steaks—rare (140°) 1″High 8 to 14 min. Remove excess fat from edge.
11⁄2″High 11 to 18 min. Slash remaining fat at 2″intervals.
Steaks—medium (160°) 1″Medium 12 to 22 min. Turn once.
11⁄2″to High 16 to 27 min.
Steaks—well done (170°) 1″Medium 18 to 30 min.
11⁄2″Medium 16 to 35 min.
Lamb Chops/Steaks
Rare (140°) 1″ High 10 to 15 min. Remove excess fat from edge.
11⁄2″High 14 to 18 min. Slash remaining fat at 2″intervals.
Medium (160°) 1″ Medium 13 to 20 min. Turn once.
11⁄2″to High 18 to 25 min.
Well done (170°) 1″ Medium 17 to 30 min.
Pork
Chops 1″ Medium 15 to 40 min. Remove excess fat from edge.
11⁄2″Medium 25 to 60 min. Slash remaining fat at 2″intervals.
Turn once. Cook well done.
Ribs Medium 40 to 60 min. Turn occasionally. During the last
few minutes, brush with barbecue
sauce, turn several times.
Precooked ham steaks 1/2″High 4 to 8 min. Remove excess fat from edge. Slash
remaining fat at 2″intervals. Turn once.
Hot dogs Medium 5 to 10 min. Slit skin. Turn once.
Poultry
Broiler fryer, halved 2 to 3 lbs. Low 1 to 11⁄2hours Place skin side up. Turn frequently
or quartered Medium 40 to 60 min. brushing with melted butter,
margarine, oil or marinade.
Breasts Medium 30 to 45 min.
Fish and Seafood
Steaks: halibut, 3/4″to 1″Low to 8 to 15 min. Turn once. Brush with melted butter,
salmon, swordfish Medium margarine or oil to keep moist.
Whole catfish, 4 to 8 ounces Low to 12 to 20 min. Turn once. Brush with melted butter,
rainbow trout Medium margarine or oil to keep moist.
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