VEGETABLE
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 |
|---|---|---|
| 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 | 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 |