Keep this page on hand (along with an instant-read meat thermometer) to ensure fast and delicious grilled food every time. First, set yourself up for two-zone cooking (see instructions on right). Then, starting with direct heat (unless indicated otherwise), grill according to chart, flipping halfway through each zone’s cook time. There are many variables, so cook times may differ slightly. Just make sure your food is up to temp before digging in!
| BEEF | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Ground Beef Patty ¾-inch thick | 4-6 min | 4-6 min | 160° |
| Hot Dog precooked | 2-3 min | 4-6 min* | – |
| Steak 1-inch thick | 8-12 min | – | 145° |
| PORK | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Bratwurst fresh | 2-3 min | 15-20 min* | 160° |
| Bratwurst precooked | 3-5 min | 8-10 min | – |
| Pork Chop or Steak ½-inch to ¾-inch thick | 6-8 min | – | 145° |
| Pork Tenderloin 1 pound | 6-10 min | 15-25 min | 145° |
| POULTRY | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Boneless Chicken Breast pounded ½-inch thick | 6-8 min | – | 165° |
| Chicken Pieces bone-in | 6-10 min | 25-30 min | 165° |
| Ground Chicken or Turkey Patty ¾-inch thick | 4-6 min | 4-6 min | 165° |
| FISH | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Fish, Filet or Steak 1-inch thick | 8-12 min | – | 145° |
| Shrimp raw | 4-8 min | – | 145° |
| VEGETABLES | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Asparagus | 6-8 min | – | – |
| Bell Pepper whole | 10-12 min | – | – |
| Corn husked | 10-12 min | – | – |
| Corn in husk | 25-30 min | – | – |
| Onion ½-inch slices | 5-8 min | – | – |
| Portobello Mushroom whole | 10-15 min | – | – |
| Squash/Zucchini ½-inch slices | 6-10 min | – | – |
| Tomato medium, whole | 5-8 min | – | – |
*Start with indirect heat
GET IN THE ZONE
If we had to name the most important grilling technique, it would be two-zone cooking. For thicker cuts of meat, this method will give you a delicious seared crust over direct heat while allowing you to finish the job over the indirect zone for juicy, tender perfection. Some quick-grilling foods may not need both areas, but you should still leave a cooler space to protect against flare-ups. For gas grills, preheat to medium-high then turn off a burner or two (depending on the size of your grill). For charcoal grills, push hot coals to one side, creating a gently sloping mound.
