Cooking Chart for Gas Grills
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 lighting only one burner and placing food on opposite side of cooking grate), allow more grill time.
HIGH=650°F / MEDIUM=450°F / LOW=300°F
|
| FOOD |
SETTING
|
COOKING TIME
|
| |
|
|
| BEEF |
|
|
Hamburger ½" thick
|
Medium
|
Med: 7-10 min.
Well done: 10-15 min.
|
Steak ½"
|
Medium-Hot
|
Rare: 3-6 min.
Med: 6-9 min.
Well done: 9-12 min.
|
Roast
|
Low
|
Rare: 18-22 min. per lb.
Med: 22-28 min. per lb.
Well done: 28-32 min per lb.
|
PORK
|
|
|
Chops ½"
|
Medium
|
Well done: 15-20 min.
|
Ribs 5-6 lbs.
|
Low-Medium
|
Well done: 45-90 min
|
Roast 3-5 lbs.
|
Low-Medium
|
Well done: 18-23 min. per lb.
|
Ham Steak ½"
|
Medium-Hot
|
12-15 min.
|
Ham 5 lb. Fully cooked
|
Low-Medium
|
20 min. per lb.
|
LAMB
|
|
|
Chops ½"
|
Medium
|
6-12 min.
|
POULTRY
|
|
|
Chicken 2 ½-3 ½ lbs.
|
Low
|
1 hr. 15 min. to 1 hr. 30 min.
|
Chicken-halved or
Quartered
|
Low
|
40-60 min.
|
Turkey
|
Low-Medium
|
18-20 min. per lb.
|
SEAFOOD
|
|
|
Steaks 1" thick
|
Medium-Hot
|
Well done: 10-15 min.
|
Fillets 6-8 oz.
|
Medium-Hot
|
8-12 min.
|
Shrimp large or Jumbo
|
Low-Medium
|
8-12 min.
|
VENISON
|
|
|
Steak 1" thick
|
Medium
|
Rare: 8-10 min.
|
| |
|
Med: 10-12 min.
|
Burgers ½"
|
Medium
|
Rare: 10-12 min.
|
| |
|
Med: 12-15 min.
|
Roast 3-4 lbs.
|
Low-Medium
|
Rare: 20-22 min. per lb.
|
FOOD
|
SETTING
|
COOKING TIME
|
| Roast continued |
Low-Medium
|
Med: 22-25 min. per lb.
|
VEGETABLES
|
|
|
Wrap vegetables in foil
|
|
|
Baking Potato, whole
|
Low
|
55-60 min.
|
Onions, whole
|
Low
|
45 min.
|
Tomatoes, half
|
Medium
|
30-40 min.
|
Corn, whole
|
Low
|
35-45 min.
|
Mushrooms
|
Medium
|
15-20 min.
|
| |
|
|
|
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