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 | Grill 6 – 8 min direct medium heat (176°C – 232°C), turning once |
| Asparagus | 1.27 cm diameter | 6 – 8 min direct medium heat (176°C – 232°C), turning once or twice |
| Beet | 170 g, halved | Grill 8 – 12 min indirect medium heat (176°C – 232°C) |
| Bell Pepper | Whole | 10 – 15 min direct medium heat (176°C – 232°C), turning occasionally |
| Carrot | 2.54 cm diameter | boil 4 – 6 min; grill 3 –5 min direct high heat (232°C – 288°C), turning occasionally |
| Cherry Tomato | Whole | 2 – 4 min direct medium heat (176°C – 232°C), turning once |
| Corn, Husked | 1 ear | 10 – 15 min direct medium heat (176°C – 232°C), turning occasionally |
| Corn, In Husk | 1 ear | 25 – 30 min direct medium heat (176°C – 232°C), turning occasionally |
| Eggplant | 1.27 cm slices | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Fennel | 0.64 cm slices | 10 – 12 min direct medium heat (176°C – 232°C), turning once |
| Garlic | Whole | Wrap in aluminum, grill 45 – 60 min indirect medium heat (176°C – 232°C) |
| Mushroom, Portobello | Whole | 10 – 15 min direct medium heat (176°C – 232°C), turning once |
| Mushroom, Shiitake or Button | Whole | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Onion | 1.27 cm slices | 8 – 12 min direct medium heat (176°C – 232°C), turning once or twice |
| Halved | 35 – 40 min indirect medium heat (176°C – 232°C) | |
| Potato, New | Halved | 15 – 20 min direct medium heat (176°C – 232°C), turning occasionally |
| Potato, Russet | 1.27 cm slices | 9 – 11 min; simmer 3 min and grill 6 – 8 min direct medium heat (176°C – 232°C), turning once |
| Whole | 45 – 60 min indirect medium heat (176°C – 232°C) | |
| Scallion | Whole | 3 – 4 min direct medium heat (176°C – 232°C), turning once |
| Squash, Acorn (0.68 kg) | Halved | 40 – 60 min indirect medium heat (176°C – 232°C) |
| Sweet Potato | 0.64 cm slices | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Whole | 50 – 60 min indirect medium heat (176°C – 232°C) | |
| Tomato, Garden or Plum | Halved | 6 – 8 min direct medium heat (176°C – 232°C), turning once |
| Whole | 8 – 10 min direct medium heat (176°C – 232°C), turning once | |
| Zucchini | 1.27 cm slices | 3 – 5 min direct medium heat (176°C – 232°C), turning once |
| Halved | 4 – 6 min direct medium heat (176°C – 232°C), turning once | |