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16
Grill Cooking Chart
Food
Weight or
thickness
Flame
size
Suggested
cooking
time (min)
Special instructions
and tips
PORK
Chops 1/2”(1.3 cm) Med 20 – 40 Remove excess fat
from edge. Slash
remaining at 2”
(5.1 cm) intervals to
keep edges.
1” (2.5 cm) Med 35 – 60
Ribs Med 45 – 60 Grill, turning
occasionally. During
the last few minutes,
brush barbecue
sauce, turning
several times.
Ham steaks
(fully cooked)
1/2” (1.3 cm) High 12 – 15 Remove excess fat
from edge. Slash
remaining fat at
two-inch intervals.
Grill, turning once.
Hot dogs Med 5 – 10 Slit skin before
cooking. Grill,
turning once.
POULTRY
Chicken
Broiler/Fryer
– Halves or
Quarters
2 (0.9 kg) –
3 lbs. (1.4 kg)
High 60 – 90 Place skin side up.
Grill, turn, and
brush frequently
with melted butter,
margarine, oil, or
marinade.
Med 40 – 60
FISH AND SEAFOOD
Steaks
Halibut
Salmon
Swordfish
3/4” (1.9 cm) –
1” (2.5 cm)
Med to
High
8 – 15 Grill, turning once,
brush with melted
butter, margarine,
or oil to keep fish
moist.
Whole
Catfish
Trout
4 oz (113 g) –
8 oz (227 g)
Med to
High
12 – 20
Surface Operation
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