Grilling Chart

By thriftwayshopnbag on June 26, 2019

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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