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 boil 10 – 12 min; grill 4 – 6 min direct medium heat (350°F – 450°F), turning once
Asparagus ½" diameter 6 – 8 min direct medium heat (350°F – 450°F), turning once or twice
Beet 6 oz 1 – 1½ hours indirect medium heat (350°F – 450°F)
Bell Pepper whole 10 – 15 min direct medium heat (350°F – 450°F), turning occasionally
Carrot 1" diameter/td> boil 4 – 6 min; grill 3 – 5 min direct high heat (450°F – 550°F), turning occasionally
Cherry Tomato whole 2 – 4 min direct medium heat (350°F – 450°F), turning once
Corn, Husked 1 ear 10 – 15 min direct medium heat (350°F – 450°F), turning occasionally
Corn, In Husk 1 ear 25 – 30 min direct medium heat (350°F – 450°F), turning occasionally
Eggplant ½" slices 8 – 10 min direct medium heat (350°F – 450°F), turning once
Fennel ¼" slices 10 – 12 min direct medium heat (350°F – 450°F), turning once
Garlic whole 45 – 60 min indirect medium heat (350°F – 450°F)
Mushroom, Portobello whole 10 – 15 min direct medium heat (350°F – 450°F), turning once
Mushroom, Shiitake or Button whole 8 – 10 min direct medium heat (350°F – 450°F), turning once
Onion ½" slices 8 – 12 min direct medium heat (350°F – 450°F), turning once or twice
halved 35 – 40 min indirect medium heat (350°F – 450°F)
Potato, New halved 15 – 20 min direct medium heat (350°F – 450°F), turning occasionally
Potato, Russet ½" slices 9 – 11 min; simmer 3 min and grill 6 – 8 min direct medium heat (350°F – 450°F), turning once
whole 45 – 60 min indirect medium heat (350°F – 450°F)
Scallion whole 3 – 4 min direct medium heat (350°F – 450°F), turning once
Squash, Acorn (1½lb) halved 40 – 60 min indirect medium heat (350°F – 450°F)
Sweet Potato ¼" slices 8 – 10 min direct medium heat (350°F – 450°F), turning once
whole 50 – 60 min indirect medium heat (350°F – 450°F)
Tomato, Garden or Plum halved 6 – 8 min direct medium heat (350°F – 450°F), turning once
whole 8 – 10 min direct medium heat (350°F – 450°F), turning once
Zucchini ½" slices 3 – 5 min direct medium heat (350°F – 450°F), turning once
halved 4 – 6 min direct medium heat (350°F – 450°F), turning once


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