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Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue
equipment used. Take these factors into consideration to insure best results. If you use the indirect cooking
method (indirect cooking is lighting only one burner and placing food on opposite side of cooking grate), allow
more grilling time.
Temperatures: High = 650°F / Medium = 450°F / Low = 300°F.
Food
Hamburger 1/2” thick
Steak 1/2”
Roast
Chops 1/2”
Ribs 5-6 lbs.
Roast 3-5 lbs.
Ham Steak 1/2”
Ham 5 lb. fully cooked
Chops 1/2”
Chicken 2-1/2 to 3-1/2 lbs.
Chicken halved or quartered
Turkey
Steaks 1” thick
Fillets 6-8 oz.
Shrimp large or jumbo
Steak 1” thick
Burgers 1/2”
Roast 3-4 lbs.
Baking Potato whole
Onions whole
Tomatoes half
Corn whole
Mushrooms
Beef
Pork
Lamb
Poultry
Seafood
Venison
Vegetables
Setting
Medium
Medium-Hot
Low
Medium
Low-Medium
Low-Medium
Medium-Hot
Low-Medium
Medium
Low
Low
Low-Medium
Medium-Hot
Medium-Hot
Low-Medium
Medium
Medium
Low-Medium
Low
Low
Medium
Low
Medium
Cooking Time
Med: 7-10 min. / Well done: 10-15 min.
Rare: 3-6 min. / Med: 6-9 min. / Well done: 9-12 min.
Rare: 18-22min. per lb. / Med: 22-28 min. per lb. / Well done: 28-32 min. per lb.
Well done: 15-20 min.
Well done: 45-90 min.
Well done: 18-23 min. per lb.
12-15 min.
20 min. per lb.
6-12 min.
1 hr., 15 min. to 1 hr., 30 min.
40-60 min.
18-20 min. per lb.
Well done: 10-25 min.
8-12 min.
8-12 min.
Rare: 8-10 min. / Med: 10-12 min.
Rare: 10-12 min. / Med: 12-15 min.
Rare: 20-22 min. per lb. / Med: 22-25 min. per lb.
55-60 min.
45 min.
30-40 min.
35-45 min.
15-20 min.
Wrap vegetables in foil
22