46
English
Food
Thickness/Weight
Barbecuing time Temperature
Beef
Steak: New York, Porterhouse, rib, T-Bone or
fillet
2 cm thick
4 – 6
with direct, high heat
4 cm thick
10 – 14 min.
with direct, high heat
4 cm thick
6 – 8 min.
Sear and then barbecue for
8 – 10 minutes on indirect heat
at high setting
5 cm thick
14 – 18 min.
with direct, high heat.
5 cm thick
6 – 8 min.
Sear and then barbecue for
8 – 10 minutes at high setting
Flank steak
500 g to 700 g,
2 cm thick
8 – 10 min.
with direct, high heat
Pork
Chops, with our without bones
2 cm thick
6 – 8 min.
with direct, high heat
2.5 cm thick
8 – 10 min.
with direct, medium heat
Spare ribs, suckling pigs
0.45 kg – 0.90 kg
3 – 4 min.
with direct, low heat
Ribs, spare ribs
0.9 kg – 1.35 kg
3 – 6 hrs.
with direct, low heat
Country style ribs with bones
1.36 kg – 1.81 kg
1.5 – 2 hrs.
with direct, medium heat
Poultry
Boneless, skinless chicken breast
170 g – 230 g
8 – 12 min.
with direct, medium heat
Boneless, skinless chicken thighs
120 g
8 – 10 min.
with direct, high heat
Chicken breast with bones
280 g – 350 g
30 – 40 min.
Medium heat
Chicken drumsticks
30 – 40 min.
Medium heat
Chicken wings
50 g – 80 g
18 – 20 min.
with direct, medium heat
Whole chicken
1.2 kg – 1.8 kg
45 – 90 min.
Medium heat
Whole turkey, without stuffing
4.5 kg – 5.5 kg
2.5 – 3.5 hrs.
Low heat
5.5 kg – 7.0 kg
3.5 – 4.5 hrs.
Low heat
Fish and seafood
Fish fillets or pieces
per 1 cm
3 – 5 min.
with direct, high heat
Per 2.5 cm
8 – 10 min.
with direct, high heat
Whole fish
500 g
15 – 20 min.
Medium heat
1.5 kg
30 – 45 min.
Medium heat
Vegetables
Corn on the cob
10 – 15 min.
with direct, medium heat
Mushrooms
Shiitake or button /
portobello
8 – 10 min.
10 – 15 min.
with direct, medium heat /
with medium heat
Onions halved /
sliced
1.0 cm thick
8 – 10 min.
35 – 40 min.
with direct, medium heat /
with medium heat
Potatoes: wedges /
in slices
1.0 cm thick
12 – 14 min.
45 – 60 min.
with direct, medium heat /
with medium heat
