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FOOD
COOKING METHOD/
INTERNAL TEMP.
TIME
SPECIAL INSTRUCTIONS
BURNER SETTING
(total minutes)
Lamb
Chops and Steaks,
Loin, Rib, Sirloin
1" (2.5 cm) thick
11/2"(3.8 cm) thick
Fish and Seafood
DIRECT
Medium
DIRECT
Medium
Med-rare (145°F/63°C)
10-20
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
16-20
to Medium (160°F/71°C)
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-
0.34 kg)
Shellfish, Scallops, Shrimp
DIRECT
Medium
DIRECT
High
DIRECT
Medium
4-6 per
1/2"(1.3 cm)
thickness of fish
5-7 per side
4-8
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 Ibs (2.6-5.4 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
1/2"(1.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
INDIRECT
High/OFF/High
INDIRECT
Medium/OFF/Medium
INDIRECT
High/OFF/High
170°F/77°C
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
14-18 per Ib
(7-8 per kg)
25-30 per Ib
(11-14 per kg)
11-16 per Ib
(5-7 per kg)
Tent with foil until last
30 minutes of cooking time.
Start skin side down.
Less than 11 Ibs (5.0 kg)
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
20-25
7-10
8-20
40-70
45-90
15-22
7-10
20-25
Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Wash and cut into 1/2"(1.3 cm)
slices or lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel
and remove seeds.
Wash and cut into 1/2"(1.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
25
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