Complete BBQ cooking times chart for beef, chicken, pork, lamb, and seafood. Temperatures in °C and °F. Covers grilling, smoking, and roasting every cut.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Anton Uniqueton on Pexels
Use a meat thermometer. Internal temperature is the only reliable doneness indicator — cooking time varies with thickness, grill type, and ambient temperature.
This chart covers the most common BBQ cuts across five protein categories. All temperatures are listed in both Celsius and Fahrenheit. Times assume a standard kettle or gas grill at the listed temperature — adjust for kamado, offset smoker, or pellet grill differences.
Golden rule: Always verify doneness with an instant-read thermometer inserted into the thickest part of the meat, away from bone.
| Cut | Method | Grill Temp | Internal Temp (Target) | Time (Approx.) |
|---|---|---|---|---|
| Ribeye Steak (2.5 cm) | Direct high | 230–260°C (450–500°F) | 54°C / 130°F (medium-rare) | 3–4 min per side |
| Sirloin Steak (2.5 cm) | Direct high | 230–260°C (450–500°F) | 57°C / 135°F (medium) | 4–5 min per side |
| T-Bone / Porterhouse | Direct high | 230–260°C (450–500°F) | 54°C / 130°F (medium-rare) | 4–5 min per side |
| Rump Steak (2 cm) | Direct high | 230–260°C (450–500°F) | 57°C / 135°F (medium) | 3–4 min per side |
| Beef Brisket (whole) | Low & slow | 110–135°C (225–275°F) | 96°C / 205°F | 12–18 hours |
| Beef Ribs (short ribs) | Low & slow | 135°C (275°F) | 96°C / 205°F | 6–8 hours |
| Beef Burgers (2 cm) | Direct high | 200–230°C (400–450°F) | 71°C / 160°F (well done) | 4–5 min per side |
| Beef Roast (1.5 kg) | Indirect | 150°C (300°F) | 57°C / 135°F (medium) | 2–3 hours |
| Tri-Tip | Reverse sear | 110°C then sear at 260°C | 54°C / 130°F (medium-rare) | 1.5–2 hours + sear |
| Cut | Method | Grill Temp | Internal Temp (Target) | Time (Approx.) |
|---|---|---|---|---|
| Breast (boneless) | Direct medium | 190°C (375°F) | 74°C / 165°F | 6–8 min per side |
| Breast (bone-in) | Indirect | 180°C (350°F) | 74°C / 165°F | 30–40 min |
| Thigh (bone-in, skin-on) | Direct medium | 200°C (400°F) | 76°C / 170°F | 6–8 min per side |
| Drumstick | Indirect then direct | 180°C → 230°C | 76°C / 170°F | 30–35 min total |
| Wings | Direct medium | 200°C (400°F) | 74°C / 165°F | 20–25 min, turning |
| Whole Chicken (1.8 kg) | Indirect (beer can / spatchcock) | 180°C (350°F) | 74°C / 165°F (breast) | 1–1.5 hours |
| Spatchcock Chicken | Indirect then direct | 200°C (400°F) | 74°C / 165°F | 45–60 min |
Safety note: All poultry must reach a minimum internal temperature of 74°C (165°F) as per Food Standards Australia New Zealand guidelines.
| Cut | Method | Grill Temp | Internal Temp (Target) | Time (Approx.) |
|---|---|---|---|---|
| Pork Chop (2.5 cm) | Direct medium-high | 200–230°C (400–450°F) | 63°C / 145°F | 4–5 min per side |
| Pork Loin Roast (1.5 kg) | Indirect | 150°C (300°F) | 63°C / 145°F | 2–3 hours |
| Pulled Pork (shoulder/butt) | Low & slow | 110°C (225°F) | 96°C / 205°F | 12–16 hours |
| Baby Back Ribs | Low & slow (3-2-1) | 110°C (225°F) | Bend test / 93°C | 6 hours (3-2-1 method) |
| Spare Ribs | Low & slow | 110°C (225°F) | Bend test / 93°C | 5–7 hours |
| Pork Belly | Low & slow then sear | 135°C (275°F) | 90°C / 195°F | 3–4 hours + crisp |
| Sausages | Indirect then direct | 150°C → 200°C | 74°C / 165°F | 20–30 min total |
| Cut | Method | Grill Temp | Internal Temp (Target) | Time (Approx.) |
|---|---|---|---|---|
| Lamb Chops (loin, 2.5 cm) | Direct high | 230°C (450°F) | 57°C / 135°F (medium) | 3–4 min per side |
| Lamb Cutlets (rack) | Direct high then rest | 230°C (450°F) | 54°C / 130°F (medium-rare) | 3 min per side |
| Leg of Lamb (2 kg, bone-in) | Indirect | 160°C (325°F) | 60°C / 140°F (medium) | 2.5–3 hours |
| Lamb Shoulder | Low & slow | 135°C (275°F) | 93°C / 200°F (pull-apart) | 6–8 hours |
| Lamb Kofta / Kebabs | Direct medium-high | 200°C (400°F) | 71°C / 160°F | 8–12 min, turning |
| Type | Method | Grill Temp | Internal Temp / Doneness | Time (Approx.) |
|---|---|---|---|---|
| Prawns (large, shell-on) | Direct high | 230°C (450°F) | Opaque and curled | 2–3 min per side |
| Salmon Fillet (2.5 cm) | Direct medium | 200°C (400°F) | 52°C / 125°F (medium) | 4–5 min per side |
| Barramundi Fillet | Direct medium | 200°C (400°F) | 63°C / 145°F | 3–4 min per side |
| Whole Fish (500g) | Indirect | 180°C (350°F) | 63°C / 145°F | 20–25 min |
| Calamari / Squid | Direct very high | 260°C (500°F) | Opaque, just curled | 1–2 min per side |
| Scallops | Direct very high | 260°C (500°F) | Opaque edges, translucent centre | 1.5–2 min per side |
Tip: Oil the grill grates well before cooking seafood. A fish basket makes whole fish and delicate fillets much easier to manage.
230–290°C (450–550°F) — Steaks, chops, burgers, seafood. Food directly over the coals or burner. Creates sear marks and crust.
175–230°C (350–450°F) — Chicken pieces, sausages, vegetables. Still direct heat but lower intensity for thicker cuts that need more time.
150–175°C (300–350°F) — Whole chickens, roasts, ribs. Food placed away from the heat source with the lid closed. Acts like an oven.
107–135°C (225–275°F) — Brisket, pulled pork, beef ribs. Long cook times break down collagen into gelatin, transforming tough cuts into tender meat.
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
Open CalculatorWhat temperature should I grill steak?
Grill steak over direct high heat at 230–260°C (450–500°F). For a 2.5 cm ribeye, cook 3–4 minutes per side for medium-rare (54°C / 130°F internal). Always use a meat thermometer.
How long do you BBQ chicken breast?
Boneless chicken breast takes 6–8 minutes per side over direct medium heat (190°C / 375°F). It must reach an internal temperature of 74°C (165°F) for food safety.
What is the 3-2-1 method for ribs?
The 3-2-1 method is: 3 hours smoking unwrapped at 110°C (225°F), 2 hours wrapped in foil with liquid, then 1 hour unwrapped with sauce. It produces fall-off-the-bone baby back ribs.
How do I know when BBQ meat is done?
The only reliable method is using an instant-read meat thermometer. Insert it into the thickest part of the meat, away from bone. Each protein has a specific safe internal temperature.
Should I rest meat after grilling?
Yes. Resting allows juices to redistribute. Rest steaks for 5 minutes, roasts for 15–30 minutes, and large cuts like brisket for 30–60 minutes. Tent loosely with foil.