SEAFOOD 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
Clam 56.7–85 g 6 – 8 min direct high heat (232°C – 288°C); discard any that do not open
Fillet or Steak 1.27 cm thick 3 – 5 min direct high heat (232°C – 288°C), turning once
2.54 cm thick 5 – 10 min direct high heat (232°C – 288°C), turning once
3.18 cm thick 10 – 12 min direct high heat (232°C – 288°C), turning once
Fish, Whole 0.45 kg 15 – 20 min indirect medium heat (176°C – 232°C)
0.91–1.13 kg 20 – 30 min indirect medium heat (176°C – 232°C)
1.36 kg 30 – 45 min indirect medium heat (176°C – 232°C)
Lobster Tail 170 g tail 7 – 11 min direct medium heat (176°C – 232°C), turning once
Mussel 28.35–56.7 g 5 – 6 min direct high heat (232°C – 288°C); discard any that do not open
Oyster 85–113.4 g 2 – 4 min direct high heat (232°C – 288°C)
Red Snapper 1.27 cm thick 5 – 7 min direct high heat (232°C – 288°C), turning once
2.54 cm thick 8 – 10 min direct high heat (232°C – 288°C), turning once
3.18 cm thick 10 – 12 min direct high heat (232°C – 288°C), turning once
Mahi Mahi 1.27 cm thick 5 – 7 min direct high heat (232°C – 288°C), turning once
2.54 cm thick 8 – 10 min direct high heat (232°C – 288°C), turning once
3.18 cm thick 10 – 12 min direct high heat (232°C – 288°C), turning once
Salmon 1.27 cm thick 5 – 7 min direct high heat (232°C – 288°C), turning once
2.54 cm thick 8 – 10 min direct high heat (232°C – 288°C), turning once
28.35 g 10 – 12 min direct high heat (232°C – 288°C), turning once
Scallop 42.5 g 4 – 6 min direct high heat (232°C – 288°C), turning once
Sea Bass 1.27 cm thick 5 – 7 min direct high heat (232°C – 288°C), turning once
2.54 cm thick 8 – 10 min direct high heat (232°C – 288°C), turning once
28.35 g 10 – 12 min direct high heat (232°C – 288°C), turning once
Shrimp 28.35 g 2 – 4 min direct high heat (232°C – 288°C), turning once
Tuna 1.27 cm thick 5 – 7 min direct high heat (232°C – 288°C), turning once
2.54 cm thick 8 – 10 min direct high heat (232°C – 288°C), turning once
3.18 cm thick 10 – 12 min direct high heat (232°C – 288°C), turning once
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