Grilling Times & Methods
Sure, you’ve grilled before. But are you doing it the right way? Before you fire up the grill again, take a minute to understand the two main methods. Then, check out our cheat sheet on how to grill just about anything.
Grilling Methods
Direct:
The direct method means foods are placed directly above the flames or coals. Direct heat is commonly used for foods that take less than 25 minutes to cook, such as burgers, steaks and vegetables.
Indirect:
The indirect method means foods are not put directly over the flames or coals, but sit on the unlit portion of the grill. Indirect heat is used for roasting slow-cooked foods, such as a rack of ribs, chicken and turkey.
Grilling Times
| Food | Cooking Time |
| Steak (1″ thick New York strip, rib eye, T-bone or porterhouse) | For medium-rare: 8 minutes on direct heat, turning once (internal temp: 145°F) |
| Pork chops (3/4″ thick) | 8 minutes on direct heat, turning once (internal temp: 145°F) |
| Hamburgers (1″ thick) | For medium: 10 minutes on direct heat, turning once (internal temp: 160°F) |
| Hot dog | 7 minutes on direct heat, turning once (internal temp: 165°F) |
| Chicken (boneless breasts) | 12 minutes on direct heat, turning once (internal temp: 165°F) |
| Turkey breast (boneless) | 1 1/4 hours on indirect heat (internal temp: 165°F) |
| Salmon | 10 minutes on direct heat, turning once (internal temp: 145°F) |
| Shrimp | 2 to 4 minutes on direct heat, turning once |
| Corn (in husk) | 15 minutes on direct heat, then 5 minutes on indirect heat, turning often |
| Potatoes (in foil) | 30 minutes on direct heat, turning once |
| Bell peppers | 10 minutes on direct heat, turning once |
| 1 1/2 to 3 minutes on direct heat, turning every 15 to 30 seconds |
