Standard direct-grilling guidelines for thin/fast cuts and sides that cook in minutes.
| Item | Thickness / Size | Method | Temp / Direct Heat | Time per Side | Total Est. Time |
|---|---|---|---|---|---|
| Burger Patty | 3/4" thick | 🔥 Direct Grill | Medium-High (400-450°F) | 4 mins | ~8 mins (to 160°F) |
| Steak (Ribeye/NY Strip) | 1" thick | 🔥 Direct Grill | High (450-500°F) | 3-4 mins (Medium Rare) | ~6-8 mins (to 135°F) |
| Chicken Breast | Boneless, pounded flat | 🔥 Direct Grill | Medium (350-375°F) | 6-8 mins | ~12-15 mins (to 165°F) |
| Salmon Fillet | 1" thick skin-on | 🔥 Direct Grill | Medium-High (375-400°F) | 4-5 mins (skin side first) | ~8-10 mins (to 145°F) |
| Shrimp Skewers | Jumbo (16/20 count) | 🔥 Direct Grill | High (450°F) | 2 mins | ~4 mins (until pink) |
| Corn on the Cob | Husk removed | 🔥 Direct Grill | Medium (350°F) | Rotate frequently | ~10-12 mins (charred) |
| Sausage Links / Brats | Standard raw link | 🔥 Direct Grill | Medium-Low (325°F) | Rotate frequently | ~15-20 mins (to 160°F) |