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Beef

  • flank steak,
  • hamburger,
  • new york strip,
  • patty,
  • porterhouse,
  • rib,
  • rib roast,
  • ribeye,
  • sirloin,
  • standing rib,
  • steak,
  • t bone,
  • tenderloin,
  • top loin

Grilled

Cut Method Heat Rare Medium Well done
Steak (1 inch) Direct High 6 min6 8 min8 10 min10
Steak (1½ inch) Direct High 11 min11 14 min14 17 min17
Steak (2 inches) Direct High 16 min16 18 min18 21 min21
Half tenderloin (2-3 lbs) Indirect Medium - 11 min11 -
Whole tenderloin (4-5 lbs) Indirect Medium - 14 min14 -
Hamburger patty (½ inch) Direct High 3 min3 5 min5 7 min7
Hamburger patty (1 inch) Direct High 5 min5 7 min7 9 min9

Roasted or Oven Baked

Cut Temp. Rare Medium Well done
Rib roast (4-6 lbs) 350°F 17 min17 25 min25 31 min31
Rib roast (6-8 lbs) 350°F 20 min20 31 min31 37 min37
Standing rib (6-8 lbs) 325°F 24 min24 28 min28 34 min34
Half tenderloin (2-3 lbs) 425°F - 48 min48 -
Whole tenderloin (4-5 lbs) 425°F - 1 hour 5 min65 -
Meatloaf (1½ lbs) 350°F - 1 hour 15 min75 -

Chicken

  • breast,
  • drumsticks,
  • legs,
  • roast,
  • wings

Grilled

Chicken part Method Heat Time
Whole chicken (3-5 lbs) Indirect Medium 1 hour 20 min80
Whole chicken (5-7 lbs) Indirect Medium 2 hours120
Breast (6-8 oz) Direct Medium / high 12 min12 per side
Legs or thighs (4-8 oz) Direct Medium / high 12 min12 per side
Drumsticks Direct Medium / high 10 min10 per side
Wings Direct Medium / high 8 min8 per side

Roasted or Oven Baked

Weight Oven temperature Stuffed Unstuffed
2-3 lbs 375°F 1 hour 15 min75 1 hour 5 min65
3-4 lbs 375°F 1 hour 40 min100 1 hour 25 min85
4-5 lbs 375°F 2 hours120 1 hour 40 min100
5-6 lbs 375°F 2 hours 20 min140 2 hours120
6-7 lbs 375°F 2 hours 40 min160 2 hours 20 min140
Tip: Poultry should reach an internal temperature of 165°F to eliminate potential harmull bacteria.

Egg

  • chicken egg

Boiled

Egg size Soft-boiled Medium boiled Hard-boiled
Large 4 min4 7 min7 9 min9

Lamb

  • chops,
  • kabobs,
  • patty,
  • steak

Grilled

Cut Method Heat Time
Steak (1 inch) Direct High 5 min5 per side
Chops (1 inch) Direct High 5 min5 per side
Kabobs (1 inch cubes) Direct High 4 min4 per side
Patty (½ inch) Direct High 3 min3 per side
Tip: Lamb is medium rare when the internal temperature reaches 145°F, and well done at 160°F.

Pork

  • chops,
  • patty,
  • rib,
  • tenderloin

Grilled

Cut Method Heat Time
Chops (¾ inch) Direct High 4 min4 per side
Chops (1½ inch) Direct High 8 min8 per side
Tenderloin (1-1½ lbs) Direct High 10 min10 per side
Rib (2-4 lbs) Indirect Medium 1 hour 45 min105
Patty (½ inch) Direct High 4 min4 per side
Tip: Pork should reach an internal temperature of 160°F to eliminate potential harmull bacteria.

Turkey

  • roast,
  • stuffed turkey

Roasted or Oven Baked

Weight Oven temperature Stuffed Unstuffed
6-8 lbs 325°F 3 hours 15 min195 2 hours 45 min165
8-12 lbs 325°F 4 hours240 3 hours 30 min210
12-16 lbs 325°F 5 hours300 4 hours 30 min270
16-20 lbs 325°F 5 hours 45 min345 5 hours 15 min315
20-24 lbs 325°F 6 hours 15 min375 5 hours 45 min345
Tip: Poultry should reach an internal temperature of 165°F to eliminate potential harmull bacteria.

Hello there!

Find cooking times and temperatures for all your favorite food, and tips on how to cook it perfectly. Click on the cooking times to start a timer!

The information is gathered from a number of books and online resources, as well as based on personal experience and feedback from users.