grilling guide - weber® q® electric grills
weber® q® electric grill guide
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude,
wind, and outside temperature can affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless
chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired
doneness), turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry pieces,
whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read
thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s
definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick
chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10
degrees during this time.
Thickness / Weight
¾ inch thick
Approximate Total Grilling Time
10 to 14 minutes high heat
14 to 16 minutes high heat
18 to 20 minutes high heat
12 to 15 minutes medium heat
12 to 16 minutes high heat
28 to 32 minutes medium heat
20 to 30 minutes medium heat
16 to 18 minutes medium heat
12 to 14 minutes medium heat
40 minutes medium heat
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
1 inch thick
2 inches thick
1½ to 2 pounds, ¾ inch
thick
Kebab
Ground Beef Patty
Bratwurst: fresh
¾ inch thick
3 ounce link
¾ inch thick
¾ to 1 in thick
6 to 8 ounces
3 to 6 ounces
1 to 1½ in cubes
½ to 1 inch thick
1 to 1¼ inch thick
1 pound
Chop: boneless or bone in
Loin: boneless
Chicken Breast: boneless, skinless
Chicken Pieces: bone in, assorted
Kebab
14 to 16 minutes high heat
8 to 10 minutes high heat
10 to 12 minutes high heat
15 to 20 minutes medium heat
2 to 5 minutes high heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
Whole Fish
Shrimp
1½ ounces
Asparagus
½-inch diameter
in husk
8 to 10 minutes high heat
25 to 30 minutes high heat
12 to 14 minutes high heat
12 to 15 minutes high heat
8 to 10 minutes high heat
10 to 12 minutes high heat
10 to 12 minutes high heat
8 to 10 minutes high heat
Corn
husked
Mushroom
Peppers
Onion
portabello
quartered
½ inch slices
¼ inch slices
½ inch slices
Potato
Zucchini
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grilling guide - gas grills
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature
can affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the
time given on the chart (or to the desired doneness), turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers
the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted.
Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of
the meat will rise by 5 to 10 degrees during this time.
Thickness / Weight
¾ inch thick
Approximate Total Grilling Time
4 to 6 minutes direct high heat
6 to 8 minutes direct high heat
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
1 inch thick
14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
2 inches thick
1½ to 2 pounds, ¾ inch
thick
Flank Steak
8 to 10 minutes direct medium heat
Ground Beef Patty
Tenderloin
¾ inch thick
3 to 4 pounds
3 ounce link
¾ inch thick
1¼ to 1½ inches thick
3 to 4 pounds
3 to 4 pounds
1 pound
8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
and grill 30 to 45 minutes indirect medium heat
Bratwurst: fresh
20 to 25 minutes direct low heat
6 to 8 minutes direct high heat
Chop: boneless or bone in
10 to 12 minutes sear 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
1½ to 2 hours indirect medium heat
1½ to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
and grill 25 minutes indirect medium heat
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
6 to 8 ounces
4 ounces
8 to 12 minutes direct medium heat
8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat
3 to 6 ounces
4 to 5 pounds
1½ to 2 pounds
10 to 12 pounds
¼ to ½ inch thick
1 to 1¼ inches thick
1 pound
1 to 1¼ hours indirect medium heat
60 to 70 minutes indirect medium heat
2 to 2½ hours indirect medium heat
3 to 5 minutes direct medium heat
10 to 12 minutes direct medium heat
15 to 20 minutes indirect medium heat
30 to 45 minutes indirect medium heat
2 to 4 minutes direct high heat
Cornish Game Hen
Turkey: whole, unstuffed
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
Fish: whole
3 pounds
Shrimp
1½ ounces
Asparagus
½-inch diameter
in husk
6 to 8 minutes direct medium heat
25 to 30 minutes direct medium heat
10 to 15 minutes direct medium heat
8 to 10 minutes direct medium heat
10 to 15 minutes direct medium heat
35 to 40 minutes indirect medium heat
8 to 12 minutes direct medium heat
45 to 60 minutes indirect medium heat
Corn
husked
shiitake or button
portabello
Mushroom
Onion
halved
½ inch slices
whole
Potato
9 to 11 minutes parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
½ inch slices
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grilling guide - charcoal grills
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature
can affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the
time given on the chart (or to the desired doneness), turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers
the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted.
Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of
the meat will rise by 5 to 10 degrees during this time.
Thickness / Weight
¾ inch thick
Approximate Total Grilling Time
4 to 6 minutes direct high heat
6 to 8 minutes direct high heat
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
1 inch thick
14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
2 inches thick
1½ to 2 pounds, ¾ inch
thick
Flank Steak
8 to 10 minutes direct medium heat
Ground Beef Patty
Tenderloin
¾ inch thick
3 to 4 pounds
3 ounce link
¾ inch thick
1¼ to 1½ inches thick
3 to 4 pounds
3 to 4 pounds
1 pound
8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
and grill 30 to 45 minutes indirect medium heat
Bratwurst: fresh
20 to 25 minutes direct low heat
6 to 8 minutes direct high heat
Chop: boneless or bone in
10 to 12 minutes sear 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
1½ to 2 hours indirect medium heat
1½ to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
and grill 25 minutes indirect medium heat
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
6 to 8 ounces
4 ounces
8 to 12 minutes direct medium heat
8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat
3 to 6 ounces
4 to 5 pounds
1½ to 2 pounds
10 to 12 pounds
¼ to ½ inch thick
1 to 1¼ inches thick
1 pound
1 to 1¼ hours indirect medium heat
60 to 70 minutes indirect medium heat
2 to 2½ hours indirect medium heat
3 to 5 minutes direct medium heat
10 to 12 minutes direct medium heat
15 to 20 minutes indirect medium heat
30 to 45 minutes indirect medium heat
2 to 4 minutes direct high heat
Cornish Game Hen
Turkey: whole, unstuffed
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
Fish: whole
3 pounds
Shrimp
1½ ounces
Asparagus
½-inch diameter
in husk
6 to 8 minutes direct medium heat
25 to 30 minutes direct medium heat
10 to 15 minutes direct medium heat
8 to 10 minutes direct medium heat
10 to 15 minutes direct medium heat
35 to 40 minutes indirect medium heat
8 to 12 minutes direct medium heat
45 to 60 minutes indirect medium heat
Corn
husked
shiitake or button
portabello
Mushroom
Onion
halved
½ inch slices
whole
Potato
9 to 11 minutes parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
½ inch slices
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smoking guide
weber® smoker guide
The cuts, thicknesses, weights, charcoal quantities and cooking times are meant to be guidelines
rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside
temperature, and desired doneness. Cooking times for beef are for the United States Department of
Agriculture’s definition of medium doneness unless otherwise noted. Cooking times listed are for foods
that have been completely thawed.
Thickness / Weight Smoking Time
Wood Chunks
Internal Temperature / Doneness
Beef brisket
5 to 6 pounds
5 to 7 pounds
7 to 9 pounds
full grill
6 to 8 hours
5 to 6 hours
6 to 8 hours
6 to 7 hours
5 to 6 hours
4 to 6 hours
8 to 12 hours
8 to 12 hours
2½ to 3½ hours
4 to 5 hours
8 to 10 hours
2 to 2½ hours
1 to 1½ hours
3 to 4 hours
1 hour
3 to 5
190 °F (88 °C) well-done
Lamb roast, venison
Large cuts of game
Beef ribs
3 to 5
3 to 5
2 to 4
3 to 5
2 to 4
2 to 4
3 to 5
1 to 3
2 to 4
3 to 5
3 to 4
2 to 4
2 to 4
2 to 4
160 °F (71 °C) medium
170 °F (76 °C) well-done
160 °F (71 °C) well-done
170 °F (76 °C) well-done
Meat begins to pull from bone
170 °F (76 °C) well-done
190 °F (88 °C) well-done
165 °F (74 °C) medium
165 °F (74 °C) medium
165 °F (74 °C) medium
180 °F (82 °C) medium
Flakes with fork
Pork roast
4 to 8 pounds
full grill
Pork ribs
Ham: fresh whole
Pork shoulder
Chicken: whole
10 to 18 pounds
4 to 8 pounds
5 pounds
8 to 12 pounds
12 to 18 pounds
3 to 4 pounds
full grill
Turkey: whole
Duck: whole
Whole Fish: small
Whole Fish: large
Lobster and Shrimp
3 to 6 pounds
full grill
Flakes with fork
Firm and pink
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