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Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue equipment used. Takethese
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
Beef
Hamburger 1/2"thick
Steak 1/2"
Roast
Pork
Chops 1/2"
Ribs 5-6 Ibs.
Roast 3-5 Ibs.
Ham Steak 1/2"
Setting Cooking Time
Medium
Medium-Hot
Low
Medium
Low-Medium
Low-Medium
Medium-Hot
Med: 7-10 rain./Well done: 10-15 rain.
Rare: 3-6 rain.t Med: 6-9 rain./ Well done: 9-12 rain.
Rare: 18-22rain. per lb. / Med: 22-28 rain. per lb. / Well done: 28-32 rain. per lb.
Well done: 15-20 rain.
Well done: 45-90 rain.
Well done: 18-23 rain. per lb.
12-15 rain.
Ham 5 lb. fully cooked
Lamb
Chops 1/2"
Poultry
Chicken 2-1/2 to 3-1/2 Ibs.
Chicken halved or quertered
Turkey
Seafood
Steaks 1" thick
Fillets 6-8 oz.
Shrimp large orjumbo
Venison
Steak 1" thick
Burgers 1/2"
Roast 34 Ibs.
V_etables
Baking Potato whole
Onions whole
Tomatoes half
Cornwhole
Mushrooms
Low-Medium
Medium
Low
Low
Low-Medium
Medium-Hot
Medium-Hot
Low-Medium
Medium
Medium
Low-Medium
Low
Low
Medium
Low
Medium
20 rain. per lb.
6-12 rain.
1 hr., 15 rain. to 1 hr.,30 rain.
40-60 rain.
18-20 rain. per lb.
Well done: 10-25 rain.
8-12 rain.
8-12 rain.
Rare: 8-10 rain.t Med: 10-12 rain.
Rare: 10-12 rain.t Med: 12-15 rain.
Rare: 20-22 rain.per lb./ Med: 22-25 rain. per lb.
Wrapvegetables in foil
55-60 rain.
45 rain.
3040 rain.
3545 rain.
15-20 rain.
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