Grilling Tips Grilling Guides
All the tips, tricks, and techniques you need to grill like an expert!
Approaching the grill for the first time? Or maybe you've grilled before but were less than thrilled with the results. Either way, relax. With these tips you'll soon be brandishing the tongs like a pro.
Beef Grilling Guide The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick steaks over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts 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 are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
Cut of Meat
Thickness or Weight
Approximate Cooking Time
Beef, ground ¾" thick 8 to 10 min direct high heat (450° to 550°F), turning once Filet mignon steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat Flank steak ¾" thick 8 to 10 min direct medium heat (350° to 450°F), turning once Flat iron steak 1" thick 8 to 10 min direct medium heat (350° to 450°F), turning once Hanger steak 1" thick 8 to 10 min direct medium heat (350° to 450°F), turning once Hot dog 4 oz 5 to 7 min direct medium heat (350° to 450°F), turning once Kabob 1" cubes 4 to 6 min direct high heat (450° to 550°F), turning once 1½" cubes 6 to 7 min direct high heat (450° to 550°F), turning once New York strip steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat Porterhouse steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat Rib eye steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat Rib roast, boneless 5–6 lb 1¼ to 1¾ hours indirect medium heat (350° to 450°F) Rib roast, with bone 5–6 lb 1½ to 2 hours indirect medium heat (350° to 450°F) 8 lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 2-1⁄3 to 3 hours indirect low heat (250° to 300°F) Skirt steak ½" thick 4 to 6 min direct high heat (450° to 550°F), turning once Strip loin roast, boneless 4–5 lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 40 to 50 min indirect medium heat T-bone steak ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat 2" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat Tenderloin, whole 3½–4 lb sear 15 min direct medium heat (350° to 450°F), turning a quarter turn every 4 min; grill 20 to 30 min indirect medium heat Top sirloin 1½" thick sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat Tri-tip roast 2–2½ lb sear 10 min direct medium heat (350° to 450°F), turning once; grill 20 to 30 min indirect medium heat Veal rib chop 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once Pork Grilling Guide The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill steaks and chops 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick chops over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts, ribs, and bratwurst using the Indirect Method for the time given on the chart or until an instant-read thermometer registers the desired internal temperature. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving.
Type
Thickness or Weight
Approximate Cooking Time
Bratwurst, fresh 3 oz link 20 to 25 min direct medium heat (350° to 450°F), turning every few minutes Bratwurst, pre-cooked 3 oz link 10 to 12 min direct medium heat (350° to 450°F), turning every few minutes Loin roast, bone-in 3–5 lbs 1¼ to 1¾ hours indirect medium heat (350° to 450°F) Loin roast, boneless 2½ lb sear 15 to 20 minutes direct medium heat (350° to 450°F), turning occasionally; grill 30 to 40 indirect medium heat Pork chop, boneless or bone-in ¾" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1" thick 8 to 10 min direct medium heat (350° to 450°F), turning once 1¼" thick sear 6 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat Pork shoulder (Boston butt), boneless 5–6 lbs 5 to 7 hours indirect low heat (250° to 300°F) Pork, ground ¾" thick 12 to 15 min direct medium heat (350° to 450°F), turning once Ribs, baby back 1½–2 lb 3 to 4 hours indirect low heat (250° to 300°F) Ribs, country-style, bone-in 1" thick 45 to 50 min indirect medium heat (350° to 450°F) Ribs, country-style, boneless 1" thick 12 to 15 min direct medium heat (350° to 450°F), turning once Ribs, spareribs 2½–3½ lb 3 to 4 hours indirect low heat (250° to 300°F) Tenderloin 1 lb 15 to 20 min direct medium heat (350° to 450°F), turning every 5 minutes Poultry Grilling Guide The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill boneless chicken pieces using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole poultry using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Let larger cuts of meat rest 10 to 15 minutes before carving.
Type
Thickness or Weight
Approximate Cooking Time
Chicken breast, bone-in 10–12 oz 3 to 5 min direct medium heat (350° to 450°F); 20 to 30 min indirect medium heat Chicken breast, boneless, skinless 6–8 oz 8 to 12 min direct medium heat (350° to 450°F), turning once Chicken drumstick, bone-in 3–4 oz 6 to 10 min direct medium heat (350° to 450°F); 30 min indirect medium heat Chicken thigh meat, ground ¾" thick 12 to 14 min direct medium heat (350° to 450°F), turning once Chicken thigh, bone-in 5–6 oz sear 6 to 10 min direct medium heat (350° to 450°F); grill 30 min indirect medium heat Chicken thigh, boneless, skinless 4 oz 8 to 10 min direct medium heat (350° to 450°F), turning once Chicken wing 2–3 oz 5 to 8 min direct medium heat (350° to 450°F); 30 to 35 min indirect medium heat Chicken, whole 4–5 lb 1¼ to 1½ hours indirect medium heat (350° to 450°F) Chicken, whole leg 10–12 oz sear 8 to 10 min direct medium heat (350° to 450°F); grill 40 to 50 min indirect medium heat Cornish game hen 1½–2 lb 50 to 60 min indirect high heat (450° to 550°F) Turkey breast, boneless 2½ lb 1 to 1¼ hours indirect medium heat (350° to 450°F) Turkey, whole, unstuffed 10–12 lb 2½ to 3½ hours indirect low heat (250° to 350°F) Vegetable Grilling Guide Place vegetables directly on the cooking grate. Grill for the time given in the chart, turning once halfway through grilling time. Times are for crisp-tender vegetables.
Type
Thickness or Weight
Approximate Cooking Time
Artichoke heart halved boil 10 to 12 min; grill 4 to 6 min direct medium heat (350° to 450°F), turning once Asparagus ½" dia 6 to 8 min direct medium heat (350° to 450°F), turning once or twice Beet 6 oz 1 to 1½ hours indirect medium heat (350° to 450°F) Bell pepper whole 10 to 15 min direct medium heat (350° to 450°F), turning occasionally Carrot 1" dia boil 4 to 6 min; grill 3 to 5 min direct high heat (450° to 550°F), turning occasionally Cherry tomato whole 2 to 4 min direct medium heat (350° to 450°F), turning once Corn, husked 1 ear 10 to 15 min direct medium heat (350° to 450°F), turning occasionally Corn, in husk 1 ear 25 to 30 min direct medium heat (350° to 450°F), turning occasionally Eggplant ½" slices 8 to 10 min direct medium heat (350° to 450°F), turning once Fennel ¼" slices 10 to 12 min direct medium heat (350° to 450°F), turning once Garlic whole 45 to 60 min indirect medium heat (350° to 450°F) Mushroom, portabello whole 10 to 15 min direct medium heat (350° to 450°F), turning once Mushroom, shiitake or button whole 8 to 10 min direct medium heat (350° to 450°F), turning once Onion ½" slices 8 to 12 min direct medium heat (350° to 450°F), turning once or twice halved 35 to 40 min indirect medium heat (350° to 450°F) Potato, new halved 15 to 20 min direct medium heat (350° to 450°F), turning occasionally Potato, russet ½" slices 9 to 11 min; simmer 3 min and grill 6 to 8 min direct medium heat (350° to 450°F), turning once whole 45 to 60 min indirect medium heat (350° to 450°F) Scallion whole 3 to 4 min direct medium heat (350° to 450°F), turning once Squash, acorn (1½ lb) halved 40 to 60 min indirect medium heat (350° to 450°F) Sweet potato ¼" slices 8 to 10 min direct medium heat (350° to 450°F), turning once whole 50 to 60 min indirect medium heat (350° to 450°F) Tomato, garden or plum halved 6 to 8 min direct medium heat (350° to 450°F), turning once whole 8 to 10 min direct medium heat (350° to 450°F), turning once Zucchini ½" slices 3 to 5 min direct medium heat (350° to 450°F), turning once halved 4 to 6 min direct medium heat (350° to 450°F), turning once Game Grilling Guide The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill steaks and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts and whole birds using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Let roasts and larger cuts of meat rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
Type
Thickness or Weight
Approximate Cooking Time
Buffalo, strip steak 1 6 to 7 minutes direct high heat (450° to 550°F), turning once Duck breast, boneless, skinless 5–6 oz grill 8 to 10 min direct medium-low heat (about 350°F), turning once Duck, whole 5½–6 lb 40 min indirect high heat (450° to 550°F) Goose, whole 10-12 lbs 3 hours indirect medium heat (350° to 450°F) Ground buffalo patties ¾" thick 7 to 9 min direct medium heat (350° to 450°F), turning once Quail, whole 5 oz 15 to 20 minutes indirect medium heat (350° to 450°F) Rack of venison 2½–3 lb 45 minutes indirect medium heat (350° to 450°F) Squab, whole or butterflied 1 lb 35 to 45 minutes indirect medium heat (350° to 450°F) Fruit Grilling Guide The following grilling times are meant to be guidelines rather than hard and fast rules. Such factors as altitude, outside temperature, and the fruit's ripeness affect cooking times. Grill each fruit turning once halfway through grilling time.
Type
Approximate Cooking Time
Apple ½" slices 4 to 6 min direct medium heat (350° to 450°F), turning once whole 35 to 40 min indirect medium heat (350° to 450°F) Apricot halved 6 to 8 min direct medium heat (350° to 450°F), turning once Banana halved 6 to 8 min direct medium heat (350° to 450°F), turning once Nectarine halved 8 to 10 min direct medium heat (350° to 450°F), turning once Peach halved 8 to 10 min direct medium heat (350° to 450°F), turning once Pear halved 10 to 12 min direct medium heat (350° to 450°F), turning once Pineapple ½" slices 4 to 8 min direct medium heat (350° to 450°F), turning once Strawberry whole 4 to 5 min direct medium heat (350° to 450°F), turning once
Note: Grilling times will depend on the fruit's ripeness
Lamb Grilling Guide The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill chops and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts 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 are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
Type
Thickness or Weight
Approximate Cooking Time
Lamb chop, rib or loin ¾" thick 4 to 6 min direct high heat (450° to 550°F), turning once 1" thick 6 to 8 min direct high heat (450° to 550°F), turning once 1¼" thick 8 to 10 min direct high heat (450° to 550°F), turning once Lamb chop, shoulder 10–12 oz 45 to 50 min indirect medium heat (350° to 450°F), turning once or twice Lamb, ground ¾" thick 8 to 10 minutes direct medium heat (350° to 450°F), turning once Leg of lamb, boneless, rolled 2½–3 lb sear 10 to 15 min direct medium heat (350° to 450°F), turning as needed; grill 20 to 30 min indirect medium heat Rack of lamb 1–1½ lb sear 5 min direct medium heat (350° to 450°F), turning once; grill 10 to 15 min indirect medium heat Rib crown roast 3–4 lb 1 to 1¼ hours indirect medium heat (350° to 450°F) Fish and Seafood Grilling Guide The following thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill fish fillets using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill whole fish using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature.
Type
Thickness or Weight
Approximate Cooking Time
Clam 2–3 oz 6 to 8 min direct high heat (450° to 550°F); discard any that do not open Fillet or steak ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once Fish, whole 1 lb 15 to 20 min indirect medium heat (350° to 450°F) 2–2½ lb 20 to 30 min indirect medium heat (350° to 450°F) 3 lb 30 to 45 min indirect medium heat (350° to 450°F) Halibut ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once Lobster tail 6 oz tail 7 to 11 min direct medium heat (350° to 450°F), turning once Mussel 1–2 oz 5 to 6 min direct high heat (450° to 550°F); discard any that do not open Oyster 3–4 oz 2 to 4 min direct high heat (450° to 550°F) Red snapper ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once Salmon ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once Scallop 1½ oz 4 to 6 min direct high heat (450° to 550°F), turning once Sea bass ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once Shrimp 1 oz 2 to 4 min direct high heat (450° to 550°F), turning once Swordfish ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once Tuna ½" thick 3 to 5 min direct high heat (450° to 550°F), turning once 1" thick 5 to 10 min direct high heat (450° to 550°F), turning once 1¼" thick 10 to 12 min direct high heat (450° to 550°F), turning once
Note: General rule for grilling fish: 4 to 5 minutes per 1/2 inch thickness 8 to 10 minutes per 1 inch thickness