Cooking Time Chart
You can check the table below for suggested cooking times for different types of meat. Be prepared the next time you grill out, its good to get a timer and a meat thermometer to help you decide when to take the food off the grill
Beef Cooking Times
Cut of Meat |
Thickness or Weight |
Approximate Cooking Time |
Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin |
3/4 inch thick
1 inch thick |
8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium) |
|
1-1/4 inches thick |
14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium) |
|
1-1/2 inches thick |
16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium) |
|
2 inches thick |
20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium) |
Skirt steak |
1/4 to 1/2 inch thick |
5 to 7 minutes (Direct High) |
Flank steak |
1-1/2 to 2 pounds, 3/4 inch thick |
12 to 15 minutes (Direct Medium) |
Tenderloin, whole |
3-1/2 to 4 pounds |
35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium) |
Ground beef patties |
3/4 inch thick |
8 to 10 minutes (Direct Medium) |
Rib-eye roast, boneless |
5 to 6 pounds |
1-1/2 to 2 hours (Indirect Medium) |
Tri-tip roast |
2 to 2-1/2 pounds |
30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium) |
Rib roast |
12 to 14 pounds |
2-1/2 to 2-3/4 hours Indirect Medium |
Veal loin chops |
1 inch thick |
10 to 12 minutes (Direct Medium) |
|
Pork Cooking Times
Type |
Thickness or Weight |
Approximate Cooking Time |
Chops: Rib, loin, shoulder |
3/4 to 1 inch thick |
10 to 15 minutes (Direct Medium) |
|
1-1/4- to 1-1/2 inches thick |
14 to 18 minutes (Sear 8 minutes Direct High, then 6 to 10 minutes Indirect Medium) |
Loin chops, boneless |
3/4 to 1 inch thick |
10 to 12 minutes (Direct Medium) |
Loin roasts: blade, sirloin, center rib |
3 to 5 pounds |
1-1/4 to 1-3/4 hours (Indirect Medium) |
Rib crown roast |
4 to 6 pounds |
1-1/2 to 2 hours (Indirect Medium) |
Ribs: country-style, baby back, spareribs |
3 to 4 pounds |
1-1/2 to 2 hours (Indirect Medium) |
Tenderloin, whole |
3/4 to 1 pound |
25 to 30 minutes (Indirect Medium) |
Bratwurst |
|
25 to 30 minutes (Indirect Medium) |
Puoltry Cooking Times
Type |
Thickness or Weight |
Approximate Cooking Time |
Chicken breasts, boneless, skinless |
6 ounces |
8 to 12 minutes (Direct Medium) |
Chicken thighs, boneless, skinless |
4 ounces |
|
Chicken, halves |
1-1/4 to 1-1/2 pounds |
1 to 1-1/4 hours (Indirect Medium) |
Chicken pieces, bone-in breasts and wings |
|
30 to 40 minutes (Indirect Medium) |
Chicken pieces, bone-in legs and thighs |
|
40 to 50 minutes (Indirect Medium) |
Chicken, whole |
3-1/2 to 5 pounds |
1 to 1-1/2 hours (Indirect Medium) |
Cornish game hens |
1-1/2 to 2 pounds |
30 to 45 minutes (Indirect Medium) |
Turkey, whole, unstuffed |
10 to 11 pounds |
1 to 2 hours (Indirect Medium) |
|
12 to 14 pounds |
2 to 3 hours |
|
15 to 17 pounds |
2 to 3 hours |
|
18 to 22 pounds |
3 to 4 hours |
|
23 to 24 pounds |
3 to 4 hours |
Turkey drumsticks |
1/2 to 1-1/2 pounds |
45 minutes to 1-1/4 hours (Indirect Medium) |
Turkey breast, bone-in |
4 to 5 pounds |
1 to 1-1/2 hours (Indirect Medium) |
|
