Vegetable Temperature and Cooking Guide
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you to always use your best judgement. Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
Type | Thickness or Weight | Approximate Cooking Time |
---|---|---|
Artichoke Heart | halved | boil 10 – 12 min; grill 4 – 6 min direct medium heat (350°F – 450°F), turning once |
Asparagus | ½" diameter | 6 – 8 min direct medium heat (350°F – 450°F), turning once or twice |
Beet | 6 oz | 1 – 1½ hours indirect medium heat (350°F – 450°F) |
Bell Pepper | whole | 10 – 15 min direct medium heat (350°F – 450°F), turning occasionally |
Carrot | 1" diameter/td> | boil 4 – 6 min; grill 3 – 5 min direct high heat (450°F – 550°F), turning occasionally |
Cherry Tomato | whole | 2 – 4 min direct medium heat (350°F – 450°F), turning once |
Corn, Husked | 1 ear | 10 – 15 min direct medium heat (350°F – 450°F), turning occasionally |
Corn, In Husk | 1 ear | 25 – 30 min direct medium heat (350°F – 450°F), turning occasionally |
Eggplant | ½" slices | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
Fennel | ¼" slices | 10 – 12 min direct medium heat (350°F – 450°F), turning once |
Garlic | whole | 45 – 60 min indirect medium heat (350°F – 450°F) |
Mushroom, Portobello | whole | 10 – 15 min direct medium heat (350°F – 450°F), turning once |
Mushroom, Shiitake or Button | whole | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
Onion | ½" slices | 8 – 12 min direct medium heat (350°F – 450°F), turning once or twice |
halved | 35 – 40 min indirect medium heat (350°F – 450°F) | |
Potato, New | halved | 15 – 20 min direct medium heat (350°F – 450°F), turning occasionally |
Potato, Russet | ½" slices | 9 – 11 min; simmer 3 min and grill 6 – 8 min direct medium heat (350°F – 450°F), turning once |
whole | 45 – 60 min indirect medium heat (350°F – 450°F) | |
Scallion | whole | 3 – 4 min direct medium heat (350°F – 450°F), turning once |
Squash, Acorn (1½lb) | halved | 40 – 60 min indirect medium heat (350°F – 450°F) |
Sweet Potato | ¼" slices | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
whole | 50 – 60 min indirect medium heat (350°F – 450°F) | |
Tomato, Garden or Plum | halved | 6 – 8 min direct medium heat (350°F – 450°F), turning once |
whole | 8 – 10 min direct medium heat (350°F – 450°F), turning once | |
Zucchini | ½" slices | 3 – 5 min direct medium heat (350°F – 450°F), turning once |
halved | 4 – 6 min direct medium heat (350°F – 450°F), turning once |