The following cuts, thicknesses,
weights, and grilling times are meant to be guidelines rather than
hard and fast rules. Cooking times are affected by such factors as
altitude, outside temperature, and desired doneness. Two rules of
thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables
using the Direct Method for the time given on the chart or to desired
doneness, turning once halfway through grilling time. Grill roasts,
whole poultry, whole fish, and thicker cuts using the Indirect Method
for the time given on the chart, or until an instant-read thermometer
registers the desired internal temperature. Cooking times for beef
and lamb are to medium doneness unless otherwise noted. Let roasts,
larger cuts of meat, and thick chops and steaks rest 10 to 15 minutes
before carving. The internal temperature of the meat will rise by
5 to 10 degrees during this time.