SEAFOOD
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you have 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 |