TypeThickness/WeightApproximate Total Barbecue Time
RED MEAT
Steak: New York strip, porterhouse,
rib-eye, T-bone, and filet mignon
(tenderloin)
19 mm thick4 to 6 minutes direct high heat
25 mm thick6 to 8 minutes direct high heat
50 mm thick14 to 18 minutes sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
Flank Steak0.68 to 0.90 kg, 19 mm thick8 to 10 minutes direct medium heat
Ground Beef Patty19 mm thick8 to 10 minutes direct medium heat
Tenderloin1.3 to 1.8 kg45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
PORK
Bratwurst: fresh85 g link20 to 25 minutes direct low heat
Chop: boneless or bone in
19 mm thick6 to 8 minutes direct high heat
31 to 38 mm thick10 to 12 minutes sear 6 minutes direct high heat, then 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs1.3 to 1.8 kg1½ to 2 hours indirect medium heat
Ribs: country-style, bone in1.3 to 1.8 kg1½ to 2 hours indirect medium heat
Tenderloin0.454 kg30 minutes sear 5 minutes direct high heat, then 25 minutes indirect medium heat
POULTRY
Chicken Breast: boneless, skinless170 to 226 g8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless113 g8 to 10 minutes direct medium heat
Chicken Pieces: bone in, assorted85 to 170 g36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
Chicken: whole1.8 - 2.2 kg1 to 1¼ hours indirect medium heat
Cornish Game Hen0.68 - 0.90 kg60 to 70 minutes indirect medium heat
Turkey: whole, unstued4.5 - 5.4 kg2 to 2½ hours indirect medium heat
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna
6.3 to 12.7 mm thick3 to 5 minutes direct medium heat
25 - 31 mm thick10 to 12 minutes direct medium heat
Fish: whole
0.454 kg15 to 20 minutes indirect medium heat
1.36 kg30 to 45 minutes indirect medium heat
Shrimp42.5 g2 to 4 minutes direct high heat
VEGETABLES
Asparagus12.7 mm in diameter6 to 8 minutes direct medium heat
Cornin husk25 to 30 minutes direct medium heat
husk removed10 to 15 minutes direct medium heat
Mushroomshiitake or button8 to 10 minutes direct medium heat
portobello10 to 15 minutes direct medium heat
Onionhalved35 to 40 minutes indirect medium heat
12.7 mm slices8 to 12 minutes direct medium heat
Potatowhole45 to 60 minutes indirect medium heat
12.7 mm slices9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes direct medium heat
The cuts, thicknesses, weights, and barbecuing times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can aect cooking
times. Two rules of thumb: Barbecue steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the
desired doneness), turning food once halfway through barbecuing time. Barbecue roasts, whole poultry, bone-in poultry pieces, whole fish and thicker cuts using the
indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb are to
medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal
temperature of the meat will rise by 5to 10 degrees during this time.
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