Weber 670 Series Owner's Manual page 122

GRILLING GUIDE
The following cuts, thicknesses, weights,
and grilling 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.
Two rules of thumb: Grill steaks, fish fillets,
boneless chicken pieces, and vegetables
Beef
Steak: New York, porterhouse,
rib-eye, T-bone, or tenderloin
Flank steak
Ground beef patty
Pork
Chop, boneless or bone-in:
Ribs, baby back
Ribs, spareribs
Ribs, country-style, bone-in
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using the direct method for the time given
on the chart or to the desired doneness,
turning once. 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 reaches the desired internal
Thickness/Weight
3/4 inch thick
1 inch thick
1-1/2 inches thick
1-1/2 to 2 pounds,
3/4 inch thick
3/4 inch thick
Thickness/Weight
3/4 inch thick
1 inch thick
1-1/2 to 2 pounds
2-1/2 to 3-1/2 pounds
3 to 4 pounds
temperature. Cooking times for beef are
for the USDA's definition of medium-rare
doneness unless otherwise noted. Let
roasts, larger cuts of meat, and thick chops
and steaks rest for 5 to 10 minutes before
carving. The internal temperature of the meat
will rise by 5 to 10 degrees during this time.
Approximate Grilling Time
4 to 6 minutes direct high
5 to 8 minutes; sear 4 to 6 minutes direct high,
grill 1 to 2 minutes indirect high
10 to 14 minutes; sear 6 to 8 minutes direct high,
grill 4 to 6 minutes indirect high
8 to 10 minutes direct high
8 to 10 minutes direct high
Approximate Grilling Time
6 to 8 minutes direct high
8 to 10 minutes direct medium
3 to 4 hours indirect low
3 to 4 hours indirect low
1-1/2 to 2 hours indirect medium