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Here’s a quick and easy chart to understand grill temperature! This cheat sheet shows what temperature to target for low, medium and high heat.
Firing up the grill and not sure what temperature to target? Here’s a cheat sheet to help you break down what a recipe means when it says, “Preheat a grill to medium heat.”
I grill so much in the summer that I decided to put together a chart to help you (and me!) remember what temperature to target.
Grill Temperature Chart
Here’s my breakdown of grill temperatures and what to cook at each heat level:
| Level | Temperature (°F) | What to Cook |
| High heat | 450°F to 650°F | Searing steak |
| Medium high heat | 375°F to 450°F | Grilled vegetables Burgers Grilled chicken Grilled shrimp Grilled salmon |
| Medium heat | 350°F to 375°F | BBQ meat Grilled kale |
| Low heat | 300°F to 350°F | Slow cooked meats |
How to Check Your Grill Temperature
You’ll need a thermometer! Most grills come with one built into the lid, but those readings can be off by quite a bit. For an accurate reading, I use a grill surface thermometer that sits right on the rack. They’re inexpensive, last a long time, and tell you what’s really going on.
For meats that need a specific internal temperature (chicken, pork, steak), you’ll also want an instant-read food thermometer.
Tips for Managing Heat on Each Type of Grill
There are many different types of grills, and I’ve cooked with almost all of them! Here are some pros and cons to each:
- Charcoal grill. Charcoal grilling has the best flavor! A charcoal grill is very inexpensive. You’ll have to start the fire using a chimney, and it takes about 30 minutes to preheat. Adjust heat by opening or closing the air vents: more airflow means hotter coals, less airflow means a slower burn.
- Gas grill. This is the easiest to control by far, but the flavor is not as good as charcoal. Preheat 10 to 15 minutes with the lid closed, then use the burner dials to set the temperature. A closed lid traps heat and cooks faster, an open lid lets it escape.
- Digital or pellet grill. The grill I own is a digital charcoal grill: it’s a combination between the flavor of charcoal and the ease of use of gas. Here’s the grill I use. You set a target temperature like you would on an oven and it maintains it automatically. Great for longer cooks like brisket or ribs.
More Grilling Guides To BookMark
Grilling is one of our favorite ways to cook around here, and we have the recipes to prove it! Here are some of our favorites to try:
- Grilled Vegetables: Corn, Onions, Cauliflower, Broccoli, Portobellos, Mushrooms, Zucchini, Squash, Carrots, Peppers, Avocado, Asparagus, Brussels Sprouts, Romaine, Kale
- Grilled Fish: Salmon, Shrimp, Shrimp Skewers
- Grilled Chicken: Grilled Chicken, Grilled Chicken Thighs
- Grilled Veggie Mains: Grilled Veggie Kabobs, Tofu, Skewers, Veggie Burger, Nachos
Frequently Asked Questions
Direct grilling means placing the food right over the heat source—best for burgers, shrimp, or vegetables. Indirect grilling means setting the food off to the side of the heat with the lid closed, so it cooks more like an oven. This is best for things like ribs, whole chickens, and brisket.
Close down the air vents. Less oxygen means the coals burn slower and cooler. If you need to drop the temperature fast, you can also rake the coals to one side and move the food to the cooler zone.
Two usual suspects: the grill wasn’t hot enough when you put the food on, or the grates weren’t oiled. Preheat fully to your target temperature first, then brush or oil the grates right before adding food.
Most fish does best at medium-high heat (375°F to 450°F). It cooks quickly, and the heat is high enough to release the fillet cleanly from the grates without tearing.
When grilling a sirloin steak the recipe says start out on high heat and then reduced to medium. How do you turn a charcoal grill down to medium?
Hi! Reduce the airflow by closing the vents. This will slow down the burn and reduce the heat.
Most charcoal grills have a lever to raise the meat.