21
Grilling Guidelines
Type
Description
Cooking
Method
Burner
setting Thickness Total time Instructions
BEEF
Steaks
NY Strip, Rib eye,
Porterhouse, T-Bone,
Sirloin, Filets
Direct
High
1 in /
2.5 cm
10-15 min Turn meat only once,
halfway through the
grilling time
NY Strip, Rib eye,
Porterhouse, T-Bone,
Sirloin, Filets
Direct
High
2 in /
5 cm
18-22 min Turn meat only once,
halfway through the
grilling time
Flank (per lb / kg)
Direct
Medium
.75 in /
1.9 cm
11-20 min Depends on the weight
of the meat for the
timing
Hamburgers
Ground beef patty
Direct
Medium
.75 in /
1.9 cm
10-15 min Turn meat only once,
halfway through the
grilling time
Roasts
Rib eye, Sirloin
Indirect
Medium
30-40 min This time is rated on
weight of the meat
(i.e. 30-40 minutes per
lb / kg)
POrK
Chops
Direct
High
.75 in /
1.9 cm
10-15 min
Direct
High
1.5 in /
3.8 cm
25-35 min
Ribs
2-5 lb / .9-2.2 kg
racks
Indirect
Medium
50-70 min Turn occasionally.
Sauce in last 10
minutes
Roast
Tenderloin
(per lb / kg)
Direct
Medium
15-20 min Turn to brown all sides
CHICKEN
Breast
Boneless, skinless
Direct
Medium
6-8 oz /
170.1-
226.8 g
10-15 min
Thighs
Boneless, skinless
Direct
Medium
4-6 oz /
113.4-
170.1 g
8-13 min
Whole
Indirect
Medium
4-6 lbs /
1.81-
2.71 kg
60-80 min
TUrKEy
Whole
Unstuffed
Indirect
Medium 10-12 lbs /
4.5-5.4 kg
2-2.5
hours
Breast
Bone-in
Indirect
High
14-18 min
FISH
Fillets or steak Swordfish, Tuna,
Salmon, Halibut, etc.
Direct
Medium
4-6 min
Per .5 in / 1.3 cm
thickness. Grill, turning
once.
Whole
Catfish, Trout, etc.
(12 oz / 340 g)
Indirect
Medium
10-12 min Per side
