FRUIT 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
Apple 1.27 cm slices 4 – 6 min direct medium heat (176°C – 232°C), turning once
Whole Wrap in aluminum foil, grill 40 – 45 min indirect medium heat (176°C – 232°C)
Apricot Halved 5 – 7 min direct medium heat (176°C – 232°C), turning once
Banana Halved, skin on 6 – 8 min direct medium heat (176°C – 232°C), turning once
Nectarine Halved 6 – 8 min direct medium heat (176°C – 232°C), turning occasionally
Peach Halved Grill 5 – 8 min direct high heat (232°C – 288°C), turning occasionally
Pear Halved 6 – 8 min direct medium heat (176°C – 232°C), turning once
Pineapple 1.27 cm slices 10 – 15 min direct medium heat (176°C – 232°C), turning occasionally
Strawberry Whole 6 – 8 min direct medium heat (176°C – 232°C), turning occasionally
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