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Page 16
Grilling Chart
USING THE CHART:
• Knobs have HIGH, MEDIUM and LOW setting for flame adjustment.
• Heat settings indicated above are approximate.
* • Grilling time based on heating two adjacent burners with food placed on grate between
burners (Direct).
• Timings are affected by weather conditions.
BEEF:
Ground Beef Patties 3/4" thick Direct Med Hi No pink color 10 - 15 min. total
Roasts:
Rib Eye, Sirloin 4 to 6 lbs Indirect Med/0/Med 140° Med Rare 15 - 20 min. per lb.
150° Med 20 - 25 min. per lb.
Tri Tip 2" thick Indirect Med/0/Med Medium Rare 25 - 35 min. total
Steaks:
Porterhouse, Rib, 1" thick 135° Rare
T-Bone, Top Loin Direct Med Hi 150° Medium 8 - 12 min. total
Porterhouse, Rib, 1-1/2" thick Direct Med Hi 135° Rare 14 - 18 min. total
T-Bone Top Loin 150° Medium
Top Round or 1-1/2" to 2" Direct Med 135° Rare 14 - 18 min. total
London Broil thick 150° Medium 18 - 22 min. total
Flank 3/4"
to
1"
thick Direct Med 140° Med Rare 10 - 15 min. total
150° Medium 15 - 20 min. total
PORK:
Chops 1-1/4" - 1-1/2" Indirect Med/0/Med 160° Well Done 35 - 40 min. total
Ribs 2 1/2 to 4 Ibs. Indirect Med/0/Med Well Done 1 to 1-1/2 hours total
Roasts, boneless
Top Loin - Single 2 to 4 lbs. Direct Med 160° Well Done 30 min. total
Roasts, boneless
Double Loin (tied) 3 to 5 lbs . Indirect Med/0/Med 160° Well Done 2 – 3 hours total
Ham Steak 1" thick Direct Med 165º Well Done 16 - 18 min. total
THICKNESS/ GRILL BURNER INTERNAL DONENESS APPROXIMATE
FOOD ITEM WEIGHT METHOD SETTING OR TEMPERATURE (ºF) GRILLING TIME*