The estimated grilling times shown below are just that, estimates!   As always your mileage may vary.  The old chef's adage which says, "it's done when it's done," applies.  In other words, doneness is a function of the internal temperature, not an amount of time.  The type of grill, weather conditions, type of fuel and other factors render the art of grilling, well, an art, not a science. So while these estimates, along with guidelines for determining doneness, should be all you need to achieve great results, you'll want to refine them with experience using your particular grill in your particular location.

This information comes largely from Weber© (the grill manufacturer) although I have made a number of changes based on my own experience.

• Grilling Beef
  

• Grilling Pork

• Grilling Poultry

• Grilling Fish and Seafood

Grilling Beef

Steaks:  Grill steaks for the time given in the chart or till desired doneness, turning once halfway through grilling time.

Cooking Method: Multi-Level - sear over high heat then finish over medium heat.

For searing, allow 2 minutes for 1-inch-thick steaks and 4 minutes for 1½ - 2-inch-thick steaks. Turn steaks and move to a cooler medium heat to finish grilling, turning once halfway through remaining grilling time. The cooking times in the chart include searing.

Roasts:  Place meat, fat side up, in center of cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature.

Cooking Method: Indirect

Grilling Pork

Chops And Steaks:  Place chops on cooking grill. Grill for the time given in the chart or till desired doneness, turning once halfway through grilling time.

Cooking Method: Grill directly over medium heat.  The thickest cuts may need to be moved off heat (i.e. indirect) to finish.

Roasts:  Place the meat, fat side up, in center of the cooking grate. Grill indirect for time given in chart. Use a meat thermometer to check meat for desired internal temperature.  For best results cook to medium, not well done.

Cooking Method: Indirect

*Tenderloins:  Tenderloins are the exception to these guidelines.  They should be cooked like steaks, seared over high heat and finished over medium heat to an internal temperature of 145 degrees.

Grilling Poultry

Boneless breast, turkey patties and turkey tenderloin steaks:  Grill over medium heat for the time given in chart, turning once halfway through grilling time.

Cooking Method: Direct

Poultry pieces (with or without skin):  Grill over medium heat for the time given in the chart. During the last 10 minutes of grilling time, brush with sauce, if desired.

Whole birds:  Place whole chicken or turkey, breast side up, in center of the cooking grate. Grill for the time given in the chart or until registers 180°. When checking for doneness with a meat thermometer, insert in the center of the inside thigh muscle, making sure the probe does not touch the bone.

Cooking Method: Direct for pieces.  Indirect for whole birds.

*Be sure to fully defrost turkey before grilling. When defrosting turkey in the refrigerator, allow 24 hours for every 5 lbs.

Grilling Fish and Seafood

Cooking Method: Direct

Cooking time is gauged by the heat of the fire, the width of the fish at its thickest part, and the distance of the grill from the heat source.

• For  most shellfish and steaks, use a medium-hot grill.
• The rule-of-thumb for steaks is 10 minutes per inch at four inches from the heat source.
• For peeled shrimp, scallops and calamari use a hot grill
• Tuna steaks should be seared on a hot grill and finished on a medium grill
• Whole fish should be cooked at a lower heat.
• All times in the guideline chart below reflect total cooking time. 

To test for doneness, cut into the center of the fish at its thickest part. If it is opaque throughout but still moist, it’s done. Another test is to press the flesh; if soft, it’s not done; if hard and firm, it’s overdone; if firm but springs back, it’s done. Shellfish should also be just opaque and will be dry if overcooked.

These grilling times are approximate, so you need to keep a close eye on the fish to keep it from overcooking. Because it doesn’t hold heat, fish needs to be served immediately, hot off the grill.

Vegetables

Cooking Method: Direct over medium heat

The trick with vegetables is getting them to cook through at the same time - not always an easy task since we frequently like to eat a variety of different veggies together but their grilling times vary widely.  Following these guidelines should help.  After a time or two you'll be able to judge how to apply them to your particular grill and preferred degree of doneness.

Make sure you marinade the veggies or brush them first with oil to prevent sticking.  You may thread them on skewers, use a grilling basket or place them directly on the grill.  Cook them in a closed grill and turn once, halfway through the cooking time.