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 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 |