Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue equipment used. Take these
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
Setting
Cooking Time
Beef
Hamburger 1/2” thick Medium
Med: 7-10 min. / Well done: 10-15 min.
Steak 1/2” Medium-Hot
Rare: 3-6 min. / Med; 6-9 min. / Well done: 9-12 min.
Roast Low
Rare: 18-22min. per lb. / Med: 22-28 min. per lb. / Well done: 28-32 min. per lb.
Pork
Chops 1/2”
Medium
Well done: 15-20 min.
Ribs 5-6 lbs.
Low-Medium
Weil done: 45-90 min.
Roast 3-5 lbs.
Low-Medium
Weil done: 18-23 min. per lb.
Ham Steak 1/2”
Medium-Hot 12-15 min.
Ham 5 lb. fully cooked
Low-Medium
20 min. per lb.
Lamb
Chops 1/2”
Medium 6-12 min.
Poultrv
Chicken 2-1/2 to 3-1/2 lbs.
Low 1 hr., 15 min. to 1 hr., 30 min.
Chicken halved or quertered
Low
40-60 min.
Tuikey
Low-Medium
18-20 min. per lb.
Seafood
Steaks 1” thick
Medium-Hot
Well done: 10-25 min.
Fillets 6-8 oz.
Medium-Hot 8-12 min.
Shrimp large or jumbo
Low-Medium 8-12 min.
Venison
Steak 1” thick
Medium Rare: 8-10 min. / Med: 10-12 min.
Burgers 1/2”
Medium
Rare: 10-12 min. 1 Med: 12-15 min.
Roast 3-4 lbs.
Low-Medium
Rare: 20-22 min. per lb. / Med: 22-25 min. per lb.
Veaetables
Baking Potato whole
Low
Wrap vegetables in foil
55-60 min.
Onions whole
Low
45 min.
Tomatoes half
Medium
30-40 min.
Corn whole
Low
35-45 min.
Mushrooms
Medium 15-20 min.
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