ITEM

SIZE

GRILLING TIME

INTERNAL TEMP IN DEGREES F

BEEF

Steaks

3/4" thick

3 to 4 min./side
4 to 5 min./side

Medium rare 145
Medium 160

Kabobs

1-inch cubes

3 to 4 min./side

145 to 160

Hamburger patties

1/2" thick

3 min. per side

Medium 160

Roast, rolled rump (indirect heat)
sirloin tip (indirect heat)

4 to 6 lbs.
3 1/2 to 4 lbs.

18 to 22 min./lb.
20 to 25 min./lb.

145 to 160

Ribs, Back

cut in 1-rib portions

10 min./side

Medium 160

Tenderloin

Half, 2 to 3 lbs.
Whole, 4 to 6 lbs.

10 to 12 min./side
12 to 15 min./side

Medium rare 145
Medium 160

HAM

Fully cooked (indirect heat)

any size

8 to 10 min./lb.

140

Cook-before-eating (indirect heat)

Whole, 10 to 14 lbs.
Half, 5 to 7 lbs.
Portion, 3 to 4 lbs.

10 to 15 min./lb.
12 to 18 min./lb.
30 to 35 min./lb.

160

LAMB

Chops, shoulder, loin, or rib

1" thick

5 min./side

145 to 160

Steaks, sirloin, or leg

1" thick

5 min./side

145 to 160

Kabobs

1" cubes

4 min./side

145 to 160

Patties, ground

4 oz., 1/2" thick

3 min./side

Medium 160

Leg, butterflied

4 to 7 lbs.

40 to 50 min. total

145 to 160

OSTRICH or EMU

Fan filets, steaks, or kabobs

3/4" thick

3 min./side

Medium rare 145

Patties, ground

1/2" thick

3 min./side

Medium 160

PORK, Fresh

Chops, bone-in or boneless

3/4" thick
1 1/2" thick

3 to 4 min./side
7 to 8 min./side

Medium 160

Tenderloin

1/2 to 1 1/2 lbs.

15 to 25 min. total

Medium 160

Ribs (indirect heat)

2 to 4 lbs.

1 1/2 to 2 hrs.

160

Patties, ground

1/2" thick

4 to 5 min./side

Medium 160

VEAL

Chops, steaks

1" thick

5 to 7 min./side

145 to 160

Roast, boneless (indirect heat)

2 to 3 lbs.

18 to 20 min./lb.

145 to 160

VENISON

Roast, saddle, or leg

6 to 7 lbs.

25 to 30 min./lb.

145 to 160

Steaks

3/4" thick

4 to 5 min./side
6 to 7 min./side

Medium rare 145
Medium 160

CHICKEN

Whole (indirect heat), not stuffed
broiler fryer
roasting hen
Capon
Cornish hens

3 to 4 lbs.
5 to 7 lbs.
4 to 8 lbs.
18 to 24 oz.

60 to 75 min.
18 to 25 min./lb.
15 to 20 min./lb.
45 to 55 min.

180 as measured in the thigh

Breast halves, bone-in
boneless

6 to 8 oz. each
4 oz. each

10 to 15 min./side
6 to 8 min./side

170

Other parts: Legs or thighs
Drumsticks
Wings, wingettes

4 to 8 oz.
4 oz.
2 to 3 oz.

10 to 15 min./side
8 to 12 min./side
8 to 12 min./side

180

DUCK or GOOSE

Duckling, whole (indirect heat)
Quartered (indirect heat)

4 1/2 lbs. (not stuffed)

2 1/2 hrs.
1 hr., 25 min.

180 to 185

Goose, whole (indirect heat)

8 to 12 lbs.

18 to 20 min./lb.

180 to 185

TURKEY

Whole turkey (indirect heat)

8 to 12 lbs.
12 to 16 lbs.
16 to 24 lbs.

2 to 3 hrs.
3 to 4 hrs.
Not recommended

180 as measured in the thigh

Breast, bone-in
boneless

4 to 7 lbs.
2 3/4 to 3 1/2 lbs.

1 to 1 3/4 hrs.
Not recommended

170

Thighs, drumsticks (indirect heat)
Direct heat (pre-cook 1 hr.)

8 to 16 oz.

1 1/2 to 2 hrs.
8 to 10 min./side

180

Boneless turkey roll (indirect heat)

2 to 5 lbs.
5 to 10 lbs.

1 1/2 to 2 hrs.
2 to 3 1/2 hrs.

170 to 175