A quick reference for common foods on your Z Grills. Always verifywa doneness with a meat thermometer — these are starting points, not rules.
| Food | Grill Temp | Target Internal Temp | Est. Time |
|---|---|---|---|
| Brisket (whole packer) | 225°F | 203°F | 12–18 hrs |
| Pork Shoulder / Butt | 225–250°F | 195–205°F | 10–14 hrs |
| Baby Back Ribs | 225–250°F | 190–203°F | 5–6 hrs (3-2-1 method) |
| Spare Ribs | 225–250°F | 190–203°F | 6–7 hrs |
| Whole Chicken | 275–325°F | 165°F | 3–4 hrs |
| Chicken Breast | 350°F | 165°F | 35–45 min |
| Salmon Fillet | 225°F | 130–140°F | 1–1.5 hrs |
| Burgers | 400–450°F | 160°F | 8–12 min total |
| NY Strip / Ribeye Steak | 450°F (sear) | 130–135°F (medium-rare) | 8–12 min total |
| Pizza | 400–425°F | N/A — until crust is golden | 12–18 min |
| Vegetables | 375–400°F | Tender / charred | 20–35 min |
| Pork Tenderloin | 350°F | 145°F | 45–60 min |
💡 Low and slow is Z Grills' superpower. For brisket and pork shoulder, 225°F overnight produces the most tender, smoky result.
For full recipes, visit our official recipe library at: https://www.zgrills.com/blogs/recipe/recipe-collection
