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Grilling Chart
■ Knobs have High, Medium and Low settings for flame
adjustment.
■ Heat settings indicated are approximate.
■ Grilling times are affected by weather conditions.
■ When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
■ Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
FOOD COOKING METHOD/
BURNER SETTING
INTERNAL TEMP. TIME
(total minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers ½" (1.3 cm) to
¾" (1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil)
1½" (3.8 cm) thick
Flank, ½" (1.3 cm) thick
DIRECT
Medium
INDIRECT
Medium/OFF/Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
10-15
32-40 per lb
(15-18 per kg)
11-16
18-25
22-29
11-16
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks ¼ turn to create
criss-cross grill marks.
Pork
Chops,
1" (2.5 cm)
1½" (3.8 cm) thick
Ribs
2½-4 lbs (0.9-1.5 kg)
Roast, boneless tenderloin,
1 lb (0.37 kg)
Ham half,
8-10 lbs (3-3.7 kg)
Ham steak precooked,
½" (1.3 cm) thick
Hot Dogs
DIRECT
Medium to Med-Low
INDIRECT
Med/OFF/Med
DIRECT
Medium
INDIRECT
Med/OFF/Med
DIRECT
Preheat Medium
Grill Medium
DIRECT
Medium
Medium (160°F/71°C)
Medium (160°F/71°C)
Medium (160°F/71°C)
Reheat (140°F/60°C)
Reheat (145°F/63°C)
Reheat (145°F/63°C)
12-22
30-40
40-60
18-22
2-2½ hours
7-10
5-10
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.
Turn during cooking to brown
on all sides.
Wrap entire ham in foil and put
on grill without pan or drip pan.
Slit skin if desired.
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
DIRECT
Medium
DIRECT
Med-Low to Medium
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
15-22 For even cooking, pound breast
to ¾" (2.0 cm) thick.
Start bone side down.
Lamb
Chops and Steaks,
Loin, Rib, Sirloin,
1" (2.5 cm) thick
1½" (3.8 cm) thick
DIRECT
Medium
DIRECT
Medium
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
10-20
16-20