Grilling Chart

To estimate temperature of coals, hold hand, palm down, about 4 inches above hot coals. Count seconds you can hold position.

Holding
2 sec.= Hot coals 3 sec. = Med.-hot
4 sec. = Med. 5-6 sec. = Slow

Grilling (Total Time in Minutes)

Ham
Cut or Portion Weight or Thickness Temperature of Coals Comments Medium
Fully cooked slice 1/2 inch Medium-hot 10-15
1 inch Medium 25-30
Canned 5 pounds Medium 1 1/2 to
1 3/4 hrs.
Chicken
Cut or Portion Weight or Thickness Temperature of Coals Comments Medium
Broiler-fryer halves 2 1/2 to 3 pounds Medium-hot 45-50
Roasting chicken, unstuffed 3-4 pounds Medium covered grill 2 to 2 1/2 hrs.
Turkey
Cut or Portion Weight or Thickness Temperature of Coals Comments Medium
Unstuffed 6-8 pounds Medium covered grill 3 to 3 3/4 hrs.
Roasting chicken, unstuffed 12-16 pounds Medium covered grill 3 1/2 to
4 1/2 hrs.
Fish
Cut or Portion Weight or Thickness Temperature of Coals Comments Medium
Salmon or halibut steaks 3/4 inch Medium 17-22
1 to 1 1/2 inch Medium-hot 10-17
Trout, snapper, or whitefish fillets 6-8 oz. each Medium-hot
Medium
10-17
17-20
Seafood
Cut or Portion Weight or Thickness Temperature of Coals Comments Medium
Shrimp (large) 2 pounds Hot 15-18
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