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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 lightng only
one burner and placing food on opposite side of cooking grate), allow more grilling time,
Temperatures:
High = 650 P I Medium = 450 F° f Low = 300 F°
Food
i]1
Beef
Hamburger 1 12" t hick
Steak1/2"
Roast
Por___kk
Chops 1t2"
Ribs5-6 Ibs
Roast3-5]bs
HamSteakIt2"
Ham5 Ibfullycooked
Lamb
Chops 1t2"
Pou__
Chicken2 112-3 1t2lbs
Chicken-halved or quartered
Turkey
Seafood
Steaks1"thick
Fillets6-8oz
Shrimplargeorjumbo
Veniso_.___n
Steak1"thick
Burgers112"
Roast34 tbs
Vegetables
Wrapvegetables in foil
Bakingpotato, w hole
Onions, w hole
Tomatoes, half
Corn,whole
Mushrooms
Setting
iii
Medium
Medium-Hot
Low
Medium
Low-Medium
Low-Medium
Medium-Hot
Low-Medium
Cooking Time
ii,
,i
lit
...................
, ........
Med:7-10rain/Well d one:10-t5min
Rare:3-6 minlMed:6-9 min/We!] done:9-12min
Rare:t8-22 rain pertb/Med:22-28rainper Ib
Weltdone:28-32 rainper lb
Welldone:t5-20rain
Welldone:45-90min
Weltdone:18-23rainper Ib
12-15rain
20 rainperIb
Medium
6-12rain
Low
Low
Low-Med
1 hr 15rainto I hr30 min
40-60rain
18-20 minperlb
Medium-Hot
Medium-Hot
Low-Medium
Medium
Medium
Low-Medium
Low
Low
Medium
Low
Medium
Welldone:10-15rain
8-12rain
8-12rain
Rare:8-t0 rain/Meal: I 0-t2 rain
Rare:10-12rain/Meal: 12-15rain
Rare:20-22rainper]btMed:22-25rainper lb
55-60min
45 min
30-40min
3545 min
t5-20min
18 •
46380e3
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