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Page 17
Grilling Chart
THICKNESS/ GRILL BURNER INTERNAL DONENESS APPROXIMATE
FOOD ITEM WEIGHT METHOD SETTING OR TEMPERATURE (ºF) GRILLING TIME
CHICKEN:
Breasts, boneless pounded to 3/4 Direct Medium Juices run clear 8 - 12 min. total
inch thick
Pieces 2 - 3 lbs. Direct Med Low 170° - breast 25 - 45 min. total
180° - thigh
Halves 1 1/2 - 2 Ibs. Direct Med Low 170° - breast 35 - 60 min. total
each half 180° - thigh
Whole 2 - 3 pounds Indirect Med /0/ Med 170° - breast
50 min. - 1-1/4 hrs. total
3 - 5 pounds 180° - thigh 1 - 1-1/2 hrs. total
CORNISH GAME 170° - breast
HENS: Halved Direct Medium 180° - thigh 35 - 50 min. total
Whole Indirect Med/0/Med Juices run clear 45 - 60 min. Total
TURKEY, whole: 10
-
13 pounds Indirect Med/0/Med 170° - breast 11 - 13 minutes
180° - thigh per lb.
Breast, half 2 - 3 pounds Indirect Med/0/Med 170° - breast 18 - 22 minutes
Breast, whole 5 - 8 pounds Indirect Med/0/Med 170° - breast 16 - 19 minutes
per lb.
LAMB:
Chops
(Loin, Rib, Sirloin) 1" thick Direct Med 145° - Med Rare 10 - 14 min. total
160° - Medium 14 - 16 min. total
Chops
(Loin, Rib, Sirloin) 2" thick Direct Medium 145° - Med Rare 13 - 16 min. Total
160° - Medium 15 - 19 min. Total
FISH:
Fillets, Steaks, 1/2" - 1-1/2" Direct Medium Flakes with a fork. 4 - 6 minutes per
Chunks each 1/2" of fish
Whole More than 1 lb. Direct Medium Flakes with a fork. 10 - 15 min. per
inch thick
SHELLFISH:
Scallops Direct Med Hi Opaque 4 - 8 min. with
hood up
Shrimp Direct Med Hi Opaque 4 - 8 min. with
hood up