The following cuts, thicknesses, weights, and
grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such
factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill steaks and patties using
the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling
time. Grill roasts and whole birds using the Indirect Method for the time given on the chart, or until an
instant-read thermometer registers the desired internal temperature. Let roasts and larger cuts of meat rest
10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this
time.
| Type | Thickness or Weight | Approximate Cooking Time |
| Ground buffalo patties | 3/4 inch thick | 7 to 9 minutes (medium) (Direct Medium) |
| Buffalo, strip steak | 1 inch thick | 6 to 7 minutes (medium rare) (Direct High) |
| Quail, whole | 5 ounces | 15 to 20 minutes (Indirect Medium) |
| Squab, whole or butterflied | 1 pound | 35 to 45 minutes (Indirect Medium) |
| Duck, whole | 4 to 6 pounds | 1-1/2 to 2 hours (Indirect Medium) |
| Duck breast, boneless | 7 to 8 ounces | 10 to 15 minutes (Direct Low) |
| Goose, whole | 10 to 12 pounds | 3 hours (Indirect Medium) |
| Rack of venison | 2-1/2 to 3 pounds | 45 minutes (medium rare) (Indirect Medium) |