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| Food | Thickness/weight | Approximate cooking time |
| Chicken fillets | 170g | 10-12 minutes over direct medium heat (180˚-230˚C), turning once |
| Chicken drumsticks, bone-in | 100g | 8-10 minutes over direct medium heat (180˚-230˚C), turning once, then 30 minutes over indirect medium heat |
| Chicken thighs, bone-in | 170g | 8-10 minutes over direct medium heat (180˚-230˚C), turning once, then 30-35 minutes over indirect medium heat |
| Chicken wings | 60-90g | 6-8 minutes over direct medium heat (180˚-230˚C), turning once, then 30 minutes over indirect medium heat |
| Beef burgers | 2cm thick | 10-12 minutes over direct high heat (230˚C-290˚C), turning once |
| Steaks | 2cm thick | 6-8 minutes over direct high heat (230˚C-290˚C), turning once |
| Sausages | 90g sausage link | 20-25 minutes over direct medium heat (180˚-230˚C), turning every few minutes |
| Pork chops | 2cm thick | 10-12 minutes over direct medium heat (180˚-230˚C), turning once |
| Lamb chops | 2cm thick | 6-8 minutes over direct high heat (230˚C-290˚C), turning once |
TOP TIP:
All barbecues vary, so these times are approximate. Always check that meat is cooked thoroughly before serving: the safest way to do this is by using an instant-read meat thermometer.
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