How long do I grill (insert your food here), this is the most common question asked by new griller’s. It’s practically impossible to answer every grill is different and they all have different temperature zones. If you’re new at this, we suggest using an instant read meat thermometer for everything at first. They are very affordable and accurate we would also suggest that you use one when you get a new grill.
This guide will help you learn, how long it takes to get foods near the desired temperatures. When I bought my last new grill I found that it could thoroughly cook food, in almost half the time of my old grill. After a while, you’ll learn how long it takes to cook different items. For example: my wife likes her hamburgers well done, I like mine still mooing I can accomplish this by putting in the burgers in two different zones. Then they will cook, rare, and well done and finish at the same time. In approximately 12 minutes.
This chart is meant to be a starting point for rookie grillers always use a thermometer to check the doneness of meats. Now that my disclaimer is out of the way here is an Approximate Grill Cooking Time Chart
Hamburger seared then medium heat Sear for 1 minute per side Rare: Four minutes per side. Medium: Five minutes per side Well: Six minutes per side
Tender Steak (Strip, T-bone, Ribeye, Sirloin .25 thick) seared then medium heat Sear for 1 minute per side Rare: 5 minutes per side, 145 Medium: 6 minutes per side, 160 Well: 7 minutes per side, 170
Beef Kabobs over medium heat Two minutes per side. These have 4 sides for a total of 8 minutes.
Rib Roast seared then over medium heat, covered Sear for 1 minute per side Rare: 15 minutes per pound, 145 Medium: 18 minutes per pound, 160
Chicken / Turkey
The USDA recommends that all poultry be cooked to 165 degrees
Chicken Parts over medium hot heat, turn ½ way through Dark meat: 30 minutes White meat: 20 minutes
Chicken Half sear skin side, then over medium hot heat, covered Sear skin side 3 minutes, cook 35 to 40 minutes
Chicken Wings medium heat 10 minutes per side
Whole Chicken medium indirect heat about 2 hours, if cooked beercan style 1.5 hours 165
Turkey breast (4 to 5 pounds) sear skin side, medium indirect heat Sear skin side for 3 minutes, cook skin side up covered for 1 1/2 hours 165
Pork Chops sear and then medium hot heat, covered Sear one minute per side, cook eight minutes per side
Pork Tenderloin sear then medium hot heat, Sear two minutes per side cook 12 minutes per side, Medium 160 Well done 170
Pork Boneless Roast medium hot heat, indirect 25 minutes per pound. Baste often, Medium 160 Well done 170
Pork Loin Roast medium hot heat indirect 22 minutes per pound baste often, Medium 160 Well done 170
Whole Ham Fully Cooked (4 pounds) medium hot direct heat about one hour
Whole Ham Uncooked (4 pounds) medium hot direct heat an hour and 15 minutes, wrap in foil for first half of cooking
Ham Steak (about 1 inch thick) hot with direct heat 10 minutes per side
Sausage Fresh medium direct heat 15 minutes. Turn often
Sausage Fully Cooked medium direct heat 8 to 10 minutes. Turn often
Fish Fillets hot with direct heat 2 minutes per side, 155 degrees Fish
Fish Steaks hot with direct heat 10 minutes per inch of thickness turn once
Shrimp hot with direct heat 3 to 5 minutes per side
Clams hot with direct heat 5 to 6 minutes per side until shells pop open
Mussels hot with direct heat 4 to 5 minutes per side, until shells pop open
Lobster Fresh hot with direct heat 12 to 15 minutes
Crab Fresh hot with direct heat 10 to 12 minutes Turn once
Broccoli Half Stalks medium over direct heat 10 minutes per side
Corn-On-The-Cob medium direct heat Foil wrapped 20 minutes Husk roasted 15 minutes
Onion medium direct heat 30 minutes
Peppers medium hot direct heat 15 to 20 minutes
Potato Whole Potato Whole foil wrapped medium hot indirect heat, 45 minutes to an hour.
Tomatoes Cherry hot direct heat 2 minutes per side
Tomatoes Large hot direct heat 5 to 10 minutes per side
Remember if unsure always use a food thermometer and follow the USDA temperature guidelines.
About the author: Mike is the owner of 4thegrill.com, a Certified Food Safety Professional and KCBS member.
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