Barbecue Guide - Weber Go-Anywhere Handbook

The following cuts, thicknesses, weights and barbecuing 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 how well done you like your meat. Cooking times for beef and lamb
are for medium unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10
minutes before carving.
Beef
Steak: rump, porterhouse, illet, T-bone or sirloin (medium)
12mm thick
20mm thick
25mm thick
Veal loin chop
25mm thick
Kebab
25mm to 30mm cubes
Minced beef patty
20mm thick
Sausages
thin
thick
Pork
Loin chops
12mm to 15mm thick
Spare ribs
12mm to 15mm thick
Lamb
Loin or chump chops
12mm to 15mm thick
Poultry
Chicken thigh
Fish and Seafood
Fish: illet or steak
6mm to 13mm thick
13mm to 25mm thick
25mm to 32mm thick
Prawns
Scallop
Mussel
Oyster in shell
Barbecuing Guide
barbecue 5 to 6 minutes (discard any that don't open)
barbecue 2½ to 3 minutes per side
barbecue 3 to 4 minutes per side
barbecue 4 to 5 minutes per side
barbecue 5 to 6 minutes per side
barbecue 5 to 6 minutes per side
barbecue 4 to 5 minutes per side
barbecue 3 to 4 minutes per side
barbecue 4 to 5 minutes per side
barbecue 4 to 6 minutes each side
barbecue 4 to 6 minutes each side
barbecue 4 to 6 minutes each side
barbecue 5 to 6 minutes each side
barbecue 3 to 5 minutes
barbecue 3 to 5 minutes each side
barbecue 5 to 6 minutes each side
barbecue 1 to 3 minutes each side
barbecue 3 to 6 minutes
barbecue 3 to 5 minutes