Another grill season is upon us so let’s have a discussion about grill temperatures on a gas grill. The most basic measurement to help you master your grill.
Editor’s Note: This is a republishing of a very useful and timely post. Originally published on August 21, 2017. Only minor updates in the text today.
Judging from comments, it seems to be a major problem for many readers. This is what I will call a beginners guide, and I’m aiming for gas grills, but many of the tips will apply to charcoal grills.
If you are an experienced, accomplished griller, you can just move on now.
Many people have a propane grill from the big box store and are trying to learn to grill more than hot dogs. They just want to cook a burger or chicken until done, safely without making hockey pucks.
Unfortunately, the manuals are not very helpful and who want to read that thing anyway. Here I’m just going to discuss what to measure and how.
But I Have a Thermometer in the Hood; I’m Good, Right?
First and most important is that great looking thermometer in your grill hood is useless other than in a binary way of “is the grill hot, yes or no?” The numbers are meaningless.
That thermometer is a cheap thermometer that has a tube probe. It will give an average reading along that probe. So it measures the air temperature near the top of the hood (remember heat rises). But it can’t even measure that accurately. Never rely on it.
So What Do I Need to Do?
You need to know the temperature at the grill surface where the food is actually cooking.
Some grill experts say you can tell the temperature by putting your hand 3 inches over the grill and counting until you have to remove your hand. High is 1-2 seconds 450-600, medium-high is 2-3 seconds 400-450. Blah blah blah. Not accurate enough for me. If you want more information, Google it since I consider not accurate enough to recommend.
So How Do I Measure the Temperature?
Grills vary greatly, so dial setting doesn’t work well either. A grill surface thermometer is required. You can get one for about $10 from Amazon, Home Depot, Lowes or most hardware stores (link at the end of post).
They will get grimy, and after 2-3 months of use, they need to be replaced so you can read it. I have gone through about 20 of these, and only one didn’t work well.
Image from How to Grill Baby Back Ribs on a Gas Grill
I now use a Thermoworks ThermoQ (link at the end of post) which is a remote monitor. IR thermometers are fine, but you will get the grill metal temp, not the air temperature, you need to hit the metal with the beam, and you may need to leave the hood up longer.
Next, what temperature do you want/need?
In most of my grill recipes, I give a range, and many others also do. This is not a kitchen oven so you can’t be real exact. Just opening the top of a grill releases lots of heat. All this means is it is a little more an art than a science.
I like to think of three levels of heat I usually use. These are my arbitrary divisions, and I’m sure others may disagree. And there are many times you should deviate from this, admittedly. An example would be my Grilled Whole Chicken where I used indirect heat in the 350 range.
High– this is as hot as it goes. I can get to 700 degrees plus and lesser grills may only get 550, but this is where I cook things like burgers and steaks. It will make chicken a hockey puck.
How to Grill a Strip Steak on a Gas Grill
How to Grill a Hamburger – A Beginner Tutorial
Medium– this is 450-500 to me and where I cook chicken, most pork, and veggies usually.
How to Grill Chicken Breasts on a Gas Grill
Grilled Chicken Drumsticks; The Art of Drummies
How to Grill a Pork Tenderloin on a Gas Grill
How to Grill Pork Chops on a Gas Grill
Low – 225 up to 300 this is the low and slow cooking for ribs, pulled pork, brisket, etc. It is usually done by indirect cooking.
How to Cook a Brisket on a Gas Grill
Pulled Pork on a Gas Grill – Not That Hard
There are lots of variations. If I’m grilling a 1 1/2 inch thick steak, I won’t be using high. I might use a reverse searing or I would sear on high then move to a lower indirect heat to finish.
ALWAYS REMEMBER TO NEVER COOK (OR GRILL) BY TIME ALONE. FOR MOST GRILLING, AN INSTANT READ THERMOMETER IS ALSO REQUIRED.
Do you want to do Low and Slow Smoking?
How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking
The Grill Hood – Open or Closed?
Usually closed unless stated otherwise. Things less than 1/2 inch thick can usually be grilled open. Between 1/2 to 1 inch thick, open is possible but harder to control. Over 1 inch, definitely closed. Low and slow, always closed
Final words: This is a beginning guide. It is not comprehensive or even close. But I want to get you away from thinking that hood thermometer is useful.
If you want to improve your grilling skills, it takes some practice, but it requires knowledge of the surface temperature and an instant-read meat thermometer. Those two things will improve your grilling skills 1000% instantly. Otherwise, it is like driving a car with your eyes closed and hoping to get where you want to go. Let’s open our eyes.
Note: All links below are affiliate links meaning I do make a small profit from your purchases. Your price is not affected by this commission. We are a participant in the Amazon Services LLC Associates Program, As an amazon associate I earn from qualifying purchases.
First, Cheap but Effective
A Great Grill Toy
My Everyday Work Horse
Thanks for visiting.
I’m DrDan and I hope you enjoy the recipes. The blogs purpose, in addition to providing easy everyday recipes mostly for smaller households, is to help you develop cooking skills that will serve you a lifetime. Check out About DrDan and 101 Cooking for Two for more information.
Originally Published: August 21, 2017
Amanda
August 5, 2018 at 6:10 pmThis was the most comprehensive article on grilling I have ever read. I feel about 5 times as knowledgeable on the subject than I did before I read this! I look forward to implementing a good bit of this knowledge and get better at the “art” of grilling (because, indeed, to do it well is a cultivated craft).
Kevin Quinn
August 4, 2018 at 9:11 amJust a suggestion for the grill surface thermometers. When they become grimy you can take a razor blade, (the kind you use in a utility knife), and in a circular motion run the blade around the glass surface and the grime will come off. I used a couple of those from amazon until I switched to a maverick thermometer that has food and surface probes.
Donegan Kelly
July 23, 2018 at 6:52 pmHey Dr. Dan great chicken drummies recipe. On to the Thermometer from Therma Q , at $269 this is not a toy but a very expensive piece of equipment. Also, did you know that this is made in the UK and there are better models at a fraction of the price. I know no one wants to support China , but many can’t afford to support England either. Thank-you for your great site and love those dogs. DK
DrDan
July 23, 2018 at 7:18 pmHi Donegan,
I did include the el-cheapo hockey puck surface thermometer. But as for “better/cheaper”, I have had a number of those but they never made it through a season. I would see wonderful reviews and spend my hundred dollars plus. Before the season was over, they were not connecting wirelessly, the probes would not work. Plus warranty were a joke. Somehow it was always me damaging their product. No real support.
The Thermoworks product do work well and are well made. I have used it for over one year and no issues of any type. Always accurate and connects. But it is a “toy” because you really don’t need it. With a ten dollar surface thermometer and a ten dollar el-cheapo instant read thermometer, you are good to go.
Julie Johnstone
May 12, 2018 at 9:51 amHi Dr. Dan,
Thanks for posting this. My question is about your grill picture where you seem to have a metal/aluminum tray under the grill itself. I wondered what was going on with that?
Thanks,
Julie from Ottawa, Ontario
DrDan
May 12, 2018 at 9:58 amHi Julie,
That is to catch fat from low and slow cooking of the ribs. I have another guide to Smoking and Low and Slow cooking that covers it in detail. I probably should republish that also.
https://www.101cookingfortwo.com/set-gas-grill-smoking-low-slow-cooking/
Thanks for the note and let me know if you have other questions.
Dan
John Lansdown
August 23, 2017 at 7:33 pmDoc
I have made your Memphis BBQ Sauce (my favorite, because it’s not too sweet) twice.
I like it and it is very fresh tasting. It is granular
I think because of the garlic powder and the garlic
powder. Is that what we are to expect ? If so, ok
just want your take on this. With a 1/4 cup of ACV
it is definitely tart. Day or two in the frig calms it
down a little. Have you had any other feedback on
this sauce ?
DrDan
August 23, 2017 at 7:46 pmHi John,
No, it should be smooth. I find that if my celery salt is older or I use older granular garlic powder, it can get a little of it. My garlic powder I go through quickly but the celery salt, not so much and if it is older, I skip it sometimes. The ACV is a major part of this but as I get older, I’m more vinegar sensitive. I find that a lot with Chinese food now and only a few restaurants are to my liking any more. I have been known to cut it back a bit.
Susie
August 22, 2017 at 9:41 pmThank you! Thank you! I have learned so much from you and my family, even my husband, Mr. Picky, love your recipes! I’ve been wanting a grill thermometer and didn’t know what to get. Just ordered one. You made my day!
DrDan
August 22, 2017 at 10:00 pmHi Susie,
Thanks for the note. It somewhat made my day. I was answering comments and seem to see the same basic issue over and over the last few days. I started typing and ended up at 700 words before I knew it. So I decided to post it… and add some dog pictures of course.
The cheap hockey puck thermometers from CDN never failed me. The one that didn’t work well cost twice as much.
Dan