Grill Times
Just recipes, no fuss
| Cut | Thickness | Heat | Time | Internal |
|---|---|---|---|---|
| Ribeye / strip steak | 1 in | High, direct | 4–5 min / side 4:00 | 130°F med-rare |
| Filet mignon | 1½ in | High, direct | 5–6 min / side 5:00 | 130°F med-rare |
| Flank steak | ¾ in | High, direct | 4–5 min / side 4:00 | 130°F med-rare |
| Burger patty | ¾ in | Med-high | 4 min / side 4:00 | 160°F |
| Chicken breast, boneless | ¾ in | Med-high | 5–6 min / side 5:00 | 160°F (rests to 165) |
| Chicken thighs, bone-in | — | Medium, indirect | 30–40 min 30:00 | 175°F |
| Chicken wings | — | Medium | 20–25 min, turning 20:00 | 175°F+ |
| Pork chop | 1 in | Med-high | 5–6 min / side 5:00 | 145°F |
| Pork tenderloin | — | Med-high | 15–20 min, turning 15:00 | 145°F |
| Baby back ribs | — | Low, indirect 250°F | 4–5 hr 4:00:00 | 195–203°F |
| Brisket | — | Low, indirect 250°F | 1–1½ hr / lb | 203°F |
| Salmon fillet | 1 in | Medium | 4–5 min / side 4:00 | 125°F |
| Shrimp, large | — | High | 2 min / side 2:00 | Opaque |
| Hot dogs / brats | — | Medium | 8–12 min, turning 8:00 | 160°F (brats) |
| Corn on the cob | — | Medium | 10–15 min, turning 10:00 | — |
Rest steaks and roasts 5–10 min; temps rise 3–5°F while resting.