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
