Weber SUMMIT S-620 Owner's Manual page 82

for great grilling inspiration,
visit www.weber.com/recipes
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines.
Factors such as altitude, wind, and outside temperature can affect cooking times. Two
rules of thumb: 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).
Cooking times for beef and lamb use the USDA' s definition of medium doneness unless
otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and
steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will
rise by 5 to 10 degrees during this time.
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
Flank Steak
ground Beef Patty
Tenderloin
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
Cornish game Hen
Turkey: whole, unstuffed
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
Fish: whole
Shrimp
Asparagus
Corn
Mushroom
onion
Potato
© 2012 Weber-Stephen Products LLC
Thickness / weight
¾ inch thick
1 inch thick
2 inches thick
1½ to 2 pounds, ¾ inch thick
¾ inch thick
3 to 4 pounds
3 ounce link
¾ inch thick
1¼ to 1½ inches thick
3 to 4 pounds
3 to 4 pounds
1 pound
6 to 8 ounces
4 ounces
3 to 6 ounces
4 to 5 pounds
1½ to 2 pounds
10 to 12 pounds
¼ to ½ inch thick
1 to 1¼ inches thick
1 pound
3 pounds
1½ ounces
½-inch diameter
in husk
husked
shiitake or button
portabello
halved
½ inch slices
whole
½ inch slices
Approximate Total grilling Time
4 to 6 minutes direct high heat
6 to 8 minutes direct high heat
14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
8 to 10 minutes direct medium heat
8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat, and grill
30 to 45 minutes indirect medium heat
20 to 25 minutes direct low heat
6 to 8 minutes direct high heat
10 to 12 minutes sear 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
1½ to 2 hours indirect medium heat
1½ to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
and grill 25 minutes indirect medium heat
8 to 12 minutes direct medium heat
8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat
1 to 1¼ hours indirect medium heat
60 to 70 minutes indirect medium heat
2 to 2½ hours indirect medium heat
3 to 5 minutes direct medium heat
10 to 12 minutes direct medium heat
15 to 20 minutes indirect medium heat
30 to 45 minutes indirect medium heat
2 to 4 minutes direct high heat
6 to 8 minutes direct medium heat
25 to 30 minutes direct medium heat
10 to 15 minutes direct medium heat
8 to 10 minutes direct medium heat
10 to 15 minutes direct medium heat
35 to 40 minutes indirect medium heat
8 to 12 minutes direct medium heat
45 to 60 minutes indirect medium heat
9 to 11 minutes parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
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