Grill times.Your kitchen reference chart.
Reference cases, rather than guaranteed finish times. A thermometer beats any timer.
Minutes & Temps · https://minutesandtemps.com · Sources checked October 1, 2026
Read the shape first. Times assume the stated portion and preparation. Per-pound rows need multiplying by the weight. Food-specific pages include model limits and adjustments.
The final safety check: poultry and leftovers 165°F; whole beef, pork and lamb 145°F plus at least 3 minutes rest; ground red meat 160°F; fish 145°F. Egg dishes 160°F; shell eggs need firm yolks and whites. Shellfish needs its specific opaque/pearly or open-shell cue.
140°F ham applies only to precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. Follow package directions for raw breaded frozen foods.
| Food | Reference shape / cut | Typical time / rest | Cooking setting | Safety endpoint |
|---|---|---|---|---|
| Chicken breast | Boneless skinless breast, 6-8 oz | 8-12 minutes | 400°F | 165°F |
| Boneless chicken thighs | Boneless skinless thigh, 4 oz | 8-10 minutes | 400°F | 165°F |
| Chicken leg quarters | Bone-in assorted chicken pieces, 3-6 oz | 36-40 minutes | 400°F | 165°F |
| Cornish hen | Whole hen, 1.5-2 lb | 1 h to 1 h 10 min | 400°F | 165°F |
| Boneless turkey breast | Boneless breast, 1.5 kg | 55 minutes to 1 h 5 min | 356°F | 165°F |
| Turkey legs | Turkey leg, 450-680 g | 55 minutes to 1 h 5 min | 356°F | 165°F |
| Turkey kebabs | 1-inch turkey breast cubes on skewers | 12-15 minutes | 356°F | 165°F |
| Duck breast | Duck breast fillet, 220 g | 10-15 minutes | 374°F | 165°F |
| Pheasant | Whole pheasant, 900 g-1.2 kg | 40-45 minutes | 338°F | 165°F |
| Guinea fowl | Whole guinea fowl, 900 g-1.2 kg | 40-45 minutes | 338°F | 165°F |
| Chicken burgers | Poultry patty, 0.8-inch thick | 10-12 minutes | 374°F | 165°F |
| Ribeye steak | 1-inch steak, direct high heat | 6-8 minutes | 450°F | 145°F |
| New York strip | 1-inch steak, direct high heat | 6-8 minutes | 450°F | 145°F |
| Porterhouse steak | 1-inch steak, direct high heat | 6-8 minutes | 450°F | 145°F |
| T-bone steak | 1-inch steak, direct high heat | 6-8 minutes | 450°F | 145°F |
| Filet mignon | 1-inch steak, direct high heat | 6-8 minutes | 450°F | 145°F |
| Flank steak | 0.75-inch flank steak, 1.5-2 lb | 8-10 minutes | 400°F | 145°F |
| Beef burgers | 0.75-inch ground beef patty | 8-10 minutes | 400°F | 160°F |
| Sirloin steak | 1-inch steak, direct high heat | 6-8 minutes | 455°F | 145°F |
| Rump steak | 1-inch rump steak | 6-8 minutes | 455°F | 145°F |
| Veal steak | 0.8-inch veal steak | 10-12 minutes | 356°F | 145°F |
| Baby back ribs | 3-4 lb rack; indirect heat | 1 h 30 min to 2 h | 350°F | 145°F |
| Spareribs | 3-4 lb rack; indirect heat | 1 h 30 min to 2 h | 350°F | 145°F |
| Country-style ribs | 3-4 lb bone-in country ribs; indirect heat | 1 h 30 min to 2 h | 350°F | 145°F |
| Bratwurst | Fresh bratwurst, 3 oz; direct low heat | 20-25 minutes | 300°F | 160°F |
| Lamb chops | 1-inch lamb chop | 10-12 minutes | 356°F | 145°F |
| Rack of lamb | Rack, 500-600 g | 15-20 minutes | 374°F | 145°F |
| Lamb ribs | 1.2-1.5 kg ribs; indirect heat | 1 h 15 min to 1 h 30 min | 302°F | 145°F |
| Halibut | Fish fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Sea bass | Fish fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Red snapper | Fish fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Salmon | Salmon fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Sockeye salmon | Salmon fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Coho salmon | Salmon fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Pink salmon | Salmon fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Chinook salmon | Salmon fillet, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Swordfish | Fish steak, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Tuna steak | Fish steak, 1-1.25 inches; direct medium heat | 10-12 minutes | 400°F | 145°F |
| Whole lobster | Whole lobster, 900 g; indirect heat | 18-20 minutes | 320°F | Opaque / open shells |
| Langoustines | Medium shell-on langoustines | 5-6 minutes | 320°F | Opaque / open shells |
| Oysters | Small oysters in shell | 3-6 minutes | 320°F | Opaque / open shells |
| Garlic | Whole head wrapped securely in foil; indirect heat | 45 minutes | 320°F | Texture |
| Tomatoes | Halved tomatoes | 6-8 minutes | 311°F | Texture |
| Onions | Medium onion halves; indirect heat | 35-40 minutes | 311°F | Texture |
| Onion slices | 0.5-inch onion slices; direct heat | 8-12 minutes | 400°F | Texture |
| Shiitake mushrooms | Whole shiitake mushrooms | 8-10 minutes | 400°F | Texture |
| Button mushrooms | Whole button mushrooms | 8-10 minutes | 400°F | Texture |
| Vegetable skewers | 0.8-inch mixed vegetable cubes | 8-10 minutes | 311°F | Texture |
| Red onions | Medium onion halves | 35-40 minutes | 311°F | Texture |
| White onions | Medium onion halves | 35-40 minutes | 311°F | Texture |
| Cherry tomatoes | Halved large cherry tomatoes | 6-8 minutes | 311°F | Texture |
| Plum tomatoes | Halved plum tomatoes | 6-8 minutes | 311°F | Texture |
Where this range comes from.
- Weber: grilling guide, page 13Checked 2026-10-01
- Weber: cooking chartChecked 2026-10-01
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
- FDA: egg safetyChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.