Seafood 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
Clam 2–3 oz 6 – 8 min direct high heat (450°F – 550°F); discard any that do not open
Fillet or Steak ½" thick 3 – 5 min direct high heat (450°F – 550°F), turning once
1" thick 5 – 10 min direct high heat (450°F – 550°F), turning once
1¼" thick 10 – 12 min direct high heat (450°F – 550°F), turning once
Fish, Whole 1lb 15 – 20 min indirect medium heat (350°F – 450°F)
2–2½lb 20 – 30 min indirect medium heat (350°F – 450°F)
3lb 30 – 45 min indirect medium heat (350°F – 450°F)
Lobster Tail 6 oz tail 7 – 11 min direct medium heat (350°F – 450°F), turning once
Mussel 1–2 oz 5 – 6 min direct high heat (450°F – 550°F); discard any that do not open
Oyster 3–4 oz 2 – 4 min direct high heat (450°F – 550°F)
Red Snapper ½" thick 3 – 5 min direct high heat (450°F – 550°F), turning once
1" thick 5 – 10 min direct high heat (450°F – 550°F), turning once
1¼" thick 10 – 12 min direct high heat (450°F – 550°F), turning once
Red Snapper ½" thick 3 – 5 min direct high heat (450°F – 550°F), turning once
1" thick 5 – 10 min direct high heat (450°F – 550°F), turning once
1¼" thick 10 – 12 min direct high heat (450°F – 550°F), turning once
Salmon ½" thick 3 – 5 min direct high heat (450°F – 550°F), turning once
1" thick 5 – 10 min direct high heat (450°F – 550°F), turning once
1 oz 10 – 12 min direct high heat (450°F – 550°F), turning once
Scallop 1½ oz 4 – 6 min direct high heat (450°F – 550°F), turning once
Sea Bass ½" thick 3 – 5 min direct high heat (450°F – 550°F), turning once
1" thick 5 – 10 min direct high heat (450°F – 550°F), turning once
1 oz 10 – 12 min direct high heat (450°F – 550°F), turning once
Shrimp 1 oz 2 – 4 min direct high heat (450°F – 550°F), turning once
Tuna ½" thick 3 – 5 min direct high heat (450°F – 550°F), turning once
1" thick 5 – 10 min direct high heat (450°F – 550°F), turning once
1¼" thick 10 – 12 min direct high heat (450°F – 550°F), turning once


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