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GRILLING GUIDE
Cooking Tips
• 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).
• Before carving, let roasts, larger joints of meat,
and thick chops and steaks rest for 5 to 10
minutes after cooking. The internal temperature
of the meat will rise 5 to 10 degrees during this
time.
• For additional smoke flavour, consider adding
hardwood chips or chunks (soaked in water for
at least 30 minutes and drained) or moistened
fresh herbs such as rosemary, thyme, or bay
leaves. Place the wet wood or herbs directly on
the coals just before you begin cooking.
• Thaw food before grilling. Otherwise, allow for a
longer cooking time if cooking frozen food.
Food Safety Tips
• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Wash your hands thoroughly with hot, soapy
water before starting any meal preparation and
after handling fresh meat, fish, and poultry.
• Never place cooked food on the same plate raw
food was on.
• Wash all plates and cooking utensils that have
come into contact with raw meats or fish with
hot, soapy water and rinse.
Cooking times for beef and lamb use the United States Department of Agriculture definition of medium
doneness, unless otherwise noted. The cuts, thicknesses, weights and grilling times are meant to be
guidelines. Factors such as altitude, wind and outside temperature can affect cooking times.
Visit www.weber.com for recipes and grilling tips.
Thickness/Weight
Approximate Total Grilling Time
RED MEA
T
Steak:
New York strip, porterhouse,
rib-eye, T-bone, and
filet mignon (tenderloin)
2 cm thick
4 to 6 minutes
direct high heat
2.5 cm thick
6 to 8 minutes
direct high heat
5 cm thick
14 to 18 minutes
brown 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
Flank Steak
0.7 kg to 1 kg, 2 cm thick
8 to 10 minutes
direct medium heat
Minced Beef Patty
2 cm thick
8 to 10 minutes
direct medium heat
Tenderloin
1.4 to 1.8 kg
45 to 60 minutes
15 minutes direct medium heat,
and grill 30 to 45 minutes indirect medium heat
PORK
Bratwurst:
fresh
85 g link
20 to 25 minutes
direct low heat
Chop:
boneless or bone-in
2 cm thick
6 to 8 minutes
direct high heat
3 to 4 cm thick
10 to 12 minutes
brown 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
Ribs:
baby back, spareribs
1.4 to 1.8 kg
1½ to 2 hours
indirect medium heat
Ribs:
country-style, bone-in
1.4 to 1.8 kg
1½ to 2 hours
indirect medium heat
Tenderloin
0.5 kg
30 minutes
brown 5 minutes direct high heat,
and grill 25 minutes indirect medium heat
POUL
TR
Y
Chicken Breast:
boneless, skinless
170 to 227 g
8 to 12 minutes
direct medium heat
Chicken Thigh:
boneless, skinless
113 g
8 to 10 minutes
direct medium heat
Chicken Pieces:
bone-in, assorted
85 to 170 g
36 to 40 minutes
6 to 10 minutes direct low heat,
30 minutes indirect medium heat
Chicken:
whole
1.8 to 2.25 kg
1 to 1¼ hours
indirect medium heat
Cornish Game Hen
0.7 to 0.9 kg
60 to 70 minutes
indirect medium heat
Turkey:
whole, unstuffed
4.5 to 5.5 kg
2 to 2½ hours
indirect medium heat
SEAFOOD
Fish, Fillet, or Steak:
halibut, red snapper,
salmon, sea bass,
swordfish, tuna
0.6 to 1.25 cm thick
3 to 5 minutes
direct medium heat
2.5 to 3 cm thick
10 to 12 minutes
direct medium heat
Fish:
whole
0.5 kg
15 to 20 minutes
indirect medium heat
1.4 kg
30 to 45 minutes
indirect medium heat
Shrimp
14 g
2 to 4 minutes
direct high heat
VEGET
ABLES
Asparagus
1.25 cm diameter
6 to 8 minutes
direct medium heat
Maize
in husk
25 to 30 minutes
direct medium heat
husked
10 to 15 minutes
direct medium heat
Mushroom
shiitake or button
8 to 10 minutes
direct medium heat
portobello
10 to 15 minutes
direct medium heat
Onion
halved
35 to 40 minutes
indirect medium heat
1.25 cm slices
8 to 12 minutes
direct medium heat
Potato
whole
45 to 60 minutes
indirect medium heat
1.25 cm slices
9 to 11 minutes
parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
Make sure food fits on the grill with the lid down, leaving approximately 2.5 cm of clearance between the food and lid.
