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Cooking
Chart
Cooking times and temperatures rnay vary according to specific recipes, cooking
conditions or barbecue equipment used, Take these factors into consideration to
insure best results If you use tile 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_I Medium = 450 F° 1 Low = 300 F°
Food
Beef
Hamburger 1f2" _hick
Steak II2"
Roast
Pork
Chops 112"
Ribs 5-6 Ibs
Roast3-5 Ibs
Ham Steak 1t2"
Ham5 Ib fullycooked
Lamb
Chops I12"
Chicken 2 !12-3 ti2 fbs
Chicken-halvedor quartered
Turkey
Seafood
Steaks1"thick
FFlets6-8 oz
Shrimplarge orjumbo
Venison
Steak 1"lhick
Burgers 112"
Roast 3-4 Ibs
26
Setting
Medium
Medium-Hoi
Low
Medium
Low-Medium
Low-Medium
Medium-Hot
Low-Medium
Medium
LOW
Low
Low-Nled
Medium-Hot
Mediumdqot
Low-Medium
Medium
Medium
Low-Medium
Cooking Time
Med: 7-i 0 min!Welt done. 10-t5 rain
Rare: b6 rninlMed: G9 minlWeil done: 9-12 rnin
Rare. t8-22 rain per IbiMed: 22-28 rain per tb
Well done: 28-32 rainper fb
Well done: 15-20rain
Well done: 45-90rain
Well done: 18-23 rain per Ib
t 2-15 nTin
20 rain per Ib
G12min
1 hr I5 rain to 1hr 30 rain
40-60 rain
t8-20 rain per Ib
Well done. 10-15min
8-I2 rain
8d2min
Rare: 8-10 minfl_l_d: t0-12 rain
Rare: IGI2 minlMed: 12-15rain
Rare: 20-22 rain per IblMed. 22-25 rain per Ib
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