BBQ Cooking Time Chart
Various — See Chart
Reference Chart Below • Internal: Varies by Meat
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Beef Steak (2cm) | 52–71°C (125–160°F) | 8–12 min direct | Rare 52°C / Medium 60°C / Well done 71°C |
| Beef Burgers | 71°C (160°F) | 8–10 min direct | 4–5 min per side. Press = juice loss. |
| Beef Sausages | 74°C (165°F) | 12–15 min direct | Turn every 3–4 min. Don't prick. |
| Beef Kebabs | 60°C (140°F) medium | 10–12 min direct | Turn regularly for even browning. |
| Chicken Breast | 74°C (165°F) | 12–16 min direct | 6–8 min per side. Pound even thickness. |
| Chicken Thigh | 74°C (165°F) | 12–14 min direct | Skin-side down first for crispy skin. |
| Chicken Drumsticks | 74°C (165°F) | 25–35 min indirect | Start indirect, finish direct for char. |
| Whole Chicken | 74°C (165°F) | 1–1.5 hrs indirect | Beer can or spatchcock for best results. |
| Pork Chops (2cm) | 63°C (145°F) | 8–12 min direct | 4–6 min per side. Brine for juiciness. |
| Pork Sausages | 74°C (165°F) | 12–15 min direct | Medium heat. Turn often. |
| Lamb Chops | 57–63°C (135–145°F) | 6–8 min direct | 3–4 min per side. Med-rare best. |
| Leg of Lamb | 60°C (140°F) med-rare | 1–1.5 hrs indirect | Butterflied cooks faster and more evenly. |
| Prawns | Opaque & pink | 4–6 min direct | 2–3 min per side. Don't overcook. |
| Salmon Fillet | 52°C (125°F) | 6–8 min direct | Skin-side down first. Flip once. |
| Corn on the Cob | N/A | 10–15 min direct | Turn often. Butter and season after. |
| Capsicum | N/A | 8–10 min direct | Quarter, oil, grill cut-side down. |
How to BBQ BBQ Cooking Time Chart
1
Preheat your BBQ to the recommended temperature for your cut of meat.
2
Bring meat to room temperature 20–30 minutes before cooking for more even results.
3
Use direct heat for thin, quick-cooking cuts (steaks, chops, sausages). Use indirect heat for larger, slower cuts (roasts, whole birds).
4
Use a meat thermometer to check internal temperature. Refer to the chart below for targets.
5
Rest all meat before serving — thin cuts for 5 minutes, roasts for 15–30 minutes, large smoking cuts for 1+ hour.
Pro Tips
- Direct grilling = food directly over the heat. Indirect grilling = food away from the heat with lid closed.
- A two-zone fire (hot side + cool side) is the most versatile BBQ setup.
- Pat steaks and chops dry before grilling for a better sear.
- Oil the meat, not the grill grates, for best results.
- Let the grill grates get properly hot before placing food on them.
Resting Time
Rest for Varies by Cut after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
What temperature should I BBQ at?
For direct grilling (steaks, chops): 200–260°C (400–500°F). For indirect (roasts): 160–180°C (325–350°F). For smoking: 110–135°C (225–275°F).
How do I set up a two-zone fire?
On a gas BBQ, turn one side to high and leave the other off. On charcoal, push all coals to one side. You now have a hot zone for searing and a cool zone for gentle cooking.
Should I close the BBQ lid?
For thin cuts on direct heat, lid open is fine. For everything else — thicker cuts, indirect cooking, and smoking — keep the lid closed for even cooking.