Inspiration Guide

38 Cooking Charts
39
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TIP For less smoke, we recommend cleaning splatter shield after every use.
Grill Chart
INGREDIENT AMOUNT TEMP COOK TIME INSTRUCTIONS
POULTRY
Chart times are intended to cook poultry all the way through to an internal temperature of 165˚F
Chicken breasts
4 bone-in breasts (12–24 oz each) HIGH 18–22 mins Flip halfway through cooking
6 boneless breasts (7–9 oz each) HIGH 16–20 mins Flip halfway through cooking
Chicken, leg quarters 3 bone-in leg quarters (12–14 oz each) HIGH 26–31 mins Flip halfway through cooking
Chicken sausages, prepared 2 packages (8 sausages) HIGH 6–8 mins Flipping not necessary
Chicken tenderloins 9 boneless tenderloins (2–3 oz each) HIGH 8–11 mins Flip halfway through cooking
Chicken thighs
6 bone-in thighs (7–9 oz each) HIGH 23–28 mins Flip halfway through cooking
6 boneless thighs (4–7 oz each) HIGH 10–12 mins Flip halfway through cooking
Chicken wings 2
1
/2 lbs, bone-in (drumettes & flats) HIGH 15–18 mins Flip halfway through cooking
Turkey burgers 6 patties (
1
/4 lb each), 1-inch thick HIGH 11–13 mins Flipping not necessary
BEEF
Chart times are intended to cook beef to medium doneness with an internal temperature of 145˚F
Burgers 6 patties (up to 7 oz each), 1–1
1
/2 inches thick HIGH 5–9 mins Flipping not necessary
Filet mignon 6 steaks (6–8 oz each), 1
1
/4–1
1
/2 inches thick HIGH 12–15 mins Flip halfway through cooking
Flat iron or flank steak 1 steaks (18–24 oz each), 1–1
1
/4 inches thick HIGH 11–15 mins Flip halfway through cooking
Hot dogs 9 hot dogs HIGH 3–5 mins Flip halfway through cooking
NY strip 4 steaks (10–12 oz each), 1
1
/4–1
1
/2 inches thick HIGH 9–12 mins Flip halfway through cooking
Ribeye 3 steaks (14–16 oz each), 1
1
/4 inches thick HIGH 12–14 mins Flip halfway through cooking
Skirt 4 steaks (10–12 oz each),
3
/4–1 inch thick HIGH 7–11 mins Flip halfway through cooking
Steak tips 2 lbs MEDIUM 13–16 mins Marinate as desired (see page 11 for inspiration)
T-bone 2 steaks (14–18 oz each), 1
1
/2 inches thick HIGH 9–12 mins Flip halfway through cooking
PORK, LAMB & VEAL
Chart times are intended to cook pork, lamb & veal all the way through to an internal temperature of 145˚F
Baby back ribs 1 rack, divided in half (10–13 bones) HIGH 20–22 mins Flip halfway through cooking
Bacon 8 strips, thick cut LOW 7–9 mins Flipping not necessary
Lamb rack Full rack (8 bones) HIGH 20–25 mins Flip halfway through cooking
Pork chops
4 thick-cut, bone-in chops (10–12 oz each) HIGH 15–19 mins Flip halfway through cooking
6 boneless chops (8 oz each) HIGH 14–17 mins Flip halfway through cooking
Pork tenderloins 2 whole tenderloins (1–1
1
/2 lbs each) HIGH 15–20 mins Flip halfway through cooking
Sausages 9 whole sausages (3–4 oz each) LOW 7–10 mins Flip halfway through cooking
Veal chops 6 bone-in chops (4–6 oz each) HIGH 10–15 mins Flip halfway through cooking
TIP Use the Foodi™ Smart Thermometer with the proteins in the charts below to cook to doneness without worrying about cooktimes.