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Choosing a Grill | Barbecue Fuel | Safety Tips | Barbecue Marinating | Cooking Time Guide
It is almost impossible to give precise Iltiming guides for barbecuing, as there are so many factors to consider. The heat will depend on the type and size of the grill, the type of fuel used, the height of the rack above the fire and, of course, the weather. Cooking times will also be affected by the thickness and type of food, the quality of the meat, and where on the grill it is placed.
Bearing this in mind, the chart below provides only a rough guide to timing. Food should always be tested to make sure it is thoroughly cooked. The times given here are total cooking times, allowing for the food to be turned. Most foods need turning only once, but smaller items, such as kebabs and sausages, need to be turned more frequently to ensure even cooking. Foods wrapped in foil cook more slowly and will need longer on the grill.
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Type of Food
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Weight / Thickness
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Heat
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Total Cooking Time
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| BEEF |
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steaks
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1 inch
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hot
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rare: 5 minutes
medium: 8 minutes
well done: 12 minutes
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burgers
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3/4 inch
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hot
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6 - 8 minutes
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kebabs
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1 inch
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hot
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5 - 8 minutes
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roasts
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3 1/2 pounds
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spit
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2 - 3 hours
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| LAMB |
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leg steaks
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3/4 inch
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medium
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10 - 15 minutes
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chops
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1 inch
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medium
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10 - 15 minutes
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kebabs
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1 inch
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medium
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6 - 15 minutes
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butterfly leg
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3 inches
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low
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rare: 40 - 45 minutes
well done: 1 hour
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rolled shoulder
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3 1/2 pounds
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spit
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1 1/4 - 1 1/2 hours
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| PORK |
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chops
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1 inch
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medium
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15 - 18 minutes
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kebabs
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1 inch
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medium
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12 - 15 minutes
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spareribs
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medium
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30 - 40 minutes
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sausages
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thick
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medium
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8 - 10 minutes
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roasts
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3 1/2 pounds
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spit
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2 - 3 hours
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| CHICKEN |
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whole
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3 1/2 pounds
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spit
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1 - 1 1/4 hours
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quarters
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medium
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30 - 35 minutes
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boneless breasts
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medium
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10 - 15 minutes
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drumsticks
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medium
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25 - 30 minutes
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kebabs
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medium
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6 - 10 minutes
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poussin, whole
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1 pound
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spit
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25 - 30 minutes
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poussin, split
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1 pound
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medium
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25 - 30 minutes
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| DUCKLING |
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whole
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5 pounds
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spit
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1 - 1 1/2 hours
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half
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medium
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35 - 45 minutes
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breasts, boneless
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medium
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15 - 20 minutes
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| FISH |
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large, whole
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5 - 10 pounds
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low / medium
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allow 10 minutes per
1 inch thickness
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small, whole
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1 1/4 - 2 pounds
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hot / medium
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12 - 20 minutes
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sardines
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hot / medium
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4 - 6 minutes
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steaks or fillets
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1 inch
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medium
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6 - 10 minutes
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kebabs
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1 inch
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medium
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5 - 8 minutes
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large shrimp in shell
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medium
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6 - 8 minutes
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large shrimp, shelled
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medium
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4 - 6 minutes
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scallops/mussels in shell
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medium
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until open
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scallops/mussels, shelled, skewered
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medium
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5 - 8 minutes
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half lobster
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low / medium
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15 - 20 minutes
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