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Direct Heat
Cooking by direct heat means the food is placed on grill grates
directly above lighted burners. Hood position can be up or down.
If hood is in the up position, total cooking times may be longer.
Direct heat sears the food. Searing is a process that seals natural
juices in food by cooking with intense heat for a short period of
time. While juices stay inside, the outside is browned with a
flavorful grilled coating.
■
Knobs have High, Medium and Low settings for flame
adjustment.
■
Heat settings indicated are approximate.
■
Grilling times are affected by weather conditions.
FOOD
Beef
Hamburgers ½" (1.3 cm) to
¾" (1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil)
1½" (3.8 cm) thick
Flank, ½" (1.3 cm) thick
Pork
Chops,
1" (2.5 cm)
1½" (3.8 cm) thick
Ribs
2½-4 lbs (0.9-1.5 kg)
Roast, boneless tenderloin,
1 lb (0.37 kg)
Ham half,
8-10 lbs (3-3.7 kg)
Ham steak precooked,
½" (1.3 cm) thick
Hot Dogs
Chicken
Breast, boneless
Pieces, 2-3 lbs
(0.75-1.1 kg)
27
Cooking Methods
COOKING METHOD/
INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium (160°F/71°C)
Medium
INDIRECT
Med-Rare (145°F/63°C)
Medium/OFF/Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
DIRECT
Medium (160°F/71°C)
Medium to Med-Low
INDIRECT
Medium (160°F/71°C)
Med/OFF/Med
DIRECT
Medium (160°F/71°C)
Medium
INDIRECT
Reheat (140°F/60°C)
Med/OFF/Med
DIRECT
Reheat (145°F/63°C)
Preheat Medium
Grill Medium
DIRECT
Reheat (145°F/63°C)
Medium
DIRECT
170°F/77°C
Medium
DIRECT
Breast 170°F/77°C
Med-Low to Medium
Thigh 180°F/82°C
Indirect Heat
For best results, do not select the indirect heat cooking method
when it is windy.
Cooking by indirect heat means the food is placed on the grill
grate above an unheated burner, allowing heat from lighted
burner(s) on either side to cook the food.
If possible, turn on 2 burners. Cook with the hood down. This will
shorten the cooking time.
Grilling Chart
■
When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
■
Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
TIME
(total minutes)
10-15
32-40 per lb
(15-18 per kg)
11-16
18-25
22-29
11-16
12-22
30-40
40-60
18-22
2-2½ hours
7-10
5-10
15-22
SPECIAL INSTRUCTIONS
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks ¼ turn to create
criss-cross grill marks.
Grill, turning occasionally.
During last few minutes, brush
with barbecue sauce if desired.
When done, wrap in foil.
Turn during cooking to brown
on all sides.
Wrap entire ham in foil and put
on grill without pan or drip pan.
Slit skin if desired.
For even cooking, pound breast
to ¾" (2.0 cm) thick.
Start bone side down.
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