Holding
2 sec.= Hot coals
3 sec. = Med.-hot
4 sec. = Med.
5-6 sec. = Slow
Grilling Guide
(Total Time in Minutes)
Beef  |
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Rare | Medium |
| Burgers | 1/2 inch | Medium-hot
Medium |
8-10
10-12 |
10-12
12-15 |
| 3/4 inch | Medium-hot
Medium |
10-12
12-15 |
12-15
14-18 |
|
| Porterhouse,
T-bone,
or sirloin steak |
1 inch | Medium-hot | 12-18 | 15-20 |
| 1 1/2 inch | Medium-hot
Medium |
18-20
20-25 |
20-25
25-30 |
|
| Chuck blade steak | 1 inch | Medium | 12-18 | 15-20 |
| 2 1/2 inch | Medium | 50-60 | 55-65 | |
|
Lamb 
|
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Rare | Medium |
| Rib chops | 1 inch | Medium | 20-25 | |
| 1 1/2 inch | Medium | 25-30 | 28-32 | |
| Shoulder chops | 1 inch | Medium | 20-25 | |
| 1 1/2 inch | Medium | 28-32 | 30-35 | |
| Pork | ||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Comments | Well-done |
| Loin chops | 1 inch | Medium | 22-25 | |
| 1 1/2 inch | Medium | 30-35 | ||
| Blade steak | 3/4 inch | Medium | 15-20 | |
| Loin back ribs or spareribs | 5-6 pounds | Medium | covered grill | 1 1/4 to
1 1/2 hrs. |
|
Ham 
|
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Comments | Medium |
| Fully cooked slice | 1/2 inch | Medium-hot | 10-15 | |
| 1 inch | Medium | 25-30 | ||
| Canned | 5 pounds | Medium | 1 1/2 to
1 3/4 hrs. |
|
Chicken  |
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Comments | Medium |
| Broiler-fryer halves | 2 1/2 to 3 pounds | Medium-hot | 45-50 | |
| Roasting chicken, unstuffed | 3-4 pounds | Medium | covered grill | 2 to 2 1/2 hrs. |
|
Turkey 
|
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Comments | Medium |
| Unstuffed | 6-8 pounds | Medium | covered grill | 3 to 3 3/4 hrs. |
| 12-16 pounds | Medium | covered grill | 3 1/2 to
4 1/2 hrs. |
|
Fish  |
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Comments | Medium |
| Salmon or halibut steaks | 3/4 inch | Medium | 17-22 | |
| 1 to 1 1/2 inch | Medium-hot | 10-17 | ||
| Trout, snapper, or whitefish fillets | 6-8 oz. each | Medium-hot
Medium |
10-17
17-20 |
|
|
Seafood 
|
||||
| Cut or Portion | Weight or Thickness | Temperature of Coals | Comments | Medium |
| Shrimp (large) | 2 pounds | Hot | 15-18 | |