Fruit 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
Apple ½" slices 4 – 6 min direct medium heat (350°F – 450°F), turning once
whole 35 – 40 min indirect medium heat (350°F – 450°F)
Apricot whole 6 – 8 min direct medium heat (350°F – 450°F), turning once
Banana halved 6 – 8 min direct medium heat (350°F – 450°F), turning once
Nectarine halved 10 – 15 min direct medium heat (350°F – 450°F), turning occasionally
Peach halved boil 4 – 6 min; grill 3 – 5 min direct high heat (450°F – 550°F), turning occasionally
Pear halved 2 – 4 min direct medium heat (350°F – 450°F), turning once
Pineapple ½" slices 10 – 15 min direct medium heat (350°F – 450°F), turning occasionally
Strawberry whole 25 – 30 min direct medium heat (350°F – 450°F), turning occasionally


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