Grilling Times

How long do I grill it for?

Grilling times are not exact. Factor such as wind, rain, snow, and outside temperatures can affect the cooking times. My cooking spot, up on the roof top, always has a steady stiff breeze that affects my cooking times, usually increasing times 10-20% longer. I have learned to adjust my cooking times slightly.

All food should be flipped once halfway through cooking.

Most of the thinner boneless foods should be cooked direct heat for short times, whereas the thicker foods cooked indirect heat for longer. Larger cuts of meats should rest for 5 – 10 minutes before serving.

The guide below should help give an approximate time to grill your food.

Also check out the Grilling Temperature Guide. How Hot is my Grill?

Red Meat Pork Poultry Fish Vegetables
To achieve that beautiful criss-cross pattern take the times and divide by 4. Example: 1 inch steak 6 minutes rare. Cook 90 seconds, rotate 90 degrees, cook 90 seconds. Flip steak, cook 90 seconds, rotate 90 degrees.

Thickness or Weight       Grilling Time 
   Steak    3/4 inch thick

1 inch thick

4 – 6 minutes direct high heat

6 – 8 minutes direct high heat

   Beef Patty  3/4 inch thick 8 – 10 minutes direct medium heat
   Tenderloin                    3 – 4 pounds 45 – 60 minutes– 15 minutes direct medium heat. 30 – 45 minutes indirect medium heat
Thickness or Weight        Grilling Time
   Chop 1 inch 7 – 11 minutes direct high heat
   Ribs 3 – 4 pounds 1 1/2 – 2 hours indirect medium heat
   Tenderloin                 1 pound 30 minutes – 5 minutes direct high heat, 25 minutes indirect medium heat
Thickness or Weight    Grilling Time
   Chicken Breast    6 – 8 ounces 8 – 12 minutes direct medium heat
   Whole Chicken  4 – 5 pounds 1 – 1 1/4 hours indirect medium heat
   Turkey 10 – 12 pounds 2 – 2 1/2 hours indirect medium heat
  Thickness or Weight   Grilling Time 
   Fillet or Steak         3/4 inch thick 3 – 5 minutes direct medium heat
   Shrimp 1 1/2 ounces 2 – 4 minutes direct high heat
Thickness or Weight   Grilling Time 
   Asparagus                1/4 inch diameter 6 -8 minutes direct medium heat
   Corn In husk

Husked

25 – 30 minutes direct medium heat

10 – 15 minutes direct medium heat

   Mushroom Shiitake or button

Portobello

8 – 10 minutes direct medium heat

10 – 15 minutes direct medium heat

   Onion Halved

1/2 inch slices

30 minutes indirect heat

8 – 10 minutes direct medium heat

   Potato Whole

1/2 inch slices

45 – 60 minutes indirect medium heat

8 – 10 minutes direct medium heat

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