Barbecue Guide - Weber Family Built-in Q Premium 3600 Manual

Barbecuing Guide
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules.
Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how
much food you are cooking and how well done you like your food.
Direct cooking: Barbecue steaks, fish fillets, boneless chicken pieces and vegetables using the direct
method for the time given on the chart, turning once, halfway through cooking (except for scallops in shell
and oysters).
Indirect cooking: Roast whole poultry, bone in poultry pieces, roast meats, whole fish and other thicker
cuts using the indirect method. There is no need to turn the food. 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.
To calculate the cooking times for any roast (without a cavity, i.e poultry), measure the thickness and
calculate 1 minute per millimetre. For example, if the roast is 90mm thick, cook it for 90 minutes. If you want
your roast to be well done, you will need to add 20% (or 18 minutes) to the cooking time. On the other hand, if
you want it rare, you will need to deduct 20% (or 18 minutes).
Cut Thickness/weight
Bolar Roast, whole, 2kg (80-100mm
boneless thick)
Brisket, whole
6–7kg
(untrimmed)
Burger, minced beef 2cm thick
Kebab 3cm cubes
Rib roast (prime 4kg (100-120mm
rib), with bone thick)
Short ribs 2–2.5kg
2cm thick
2.5cm thick
Steak: rump, por-
terhouse, rib-eye,
3cm thick
T-bone or fillet
4cm thick
Cut
Burger, lamb mince 2cm thick
Chop or cutlet: loin
2cm thick
or chump (trimmed,
if un-trimmed use a
2.5cm thick
hotplate)
1.8kg to 2.3kg
Leg of lamb, bone
(approx. thickness
in
80-100mm)
1.25–1.5kg
Leg of lamb, bone-
(approx. thickness
less, rolled
80-100mm)
Leg of lamb, but-
1.5–1.75kg
terflied
Rack of lamb 500–750g
Shoulder, boneless,
1.25-1.5kg
rolled
80 to 100 minutes roast/indirect medium heat (200-230°C)
10 to 12 hours low and slow/indirect very low heat (100-130°C)
8 to 10 minutes barbecue/direct medium-high heat (210-250°C)
6 to 7 minutes barbecue/direct high heat (250-290°C)
1¾ to 2 hours roast/indirect medium heat (200-230°C)
7 to 8 hours low and slow/indirect very low heat (100-130°C)
4 to 6 minutes barbecue/direct high heat (250-290°C)
6 to 8 minutes barbecue/direct high heat (250-290°C)
8 to 10 minutes barbecue/direct high heat (250-290°C)
14 to 21 minutes total: 4 to 6 minutes barbecue/direct high heat (250-
290°C), 10 to 15 minutes roast/indirect medium heat (200-230°C)
Thickness/weight
8 to 10 minutes barbecue/direct medium-high heat (210-250°C)
4 to 6 minutes barbecue/direct medium-high heat (210-250°C)
6 to 8 minutes barbecue/direct medium-high heat (210-250°C)
1½ to 2 hours roast/indirect medium heat (200-230°C)
1½ to 2 hours roast/indirect medium heat (200-230°C)
45 to 60 minutes roast/indirect medium heat (200-230°C)
25 to 35 minutes roast/indirect high heat (220-260°C)
6 to 7 hours low and slow/indirect very low heat (100-130°C)
BEEF
Approximate cooking time & method
LAMB
Approximate cooking time & method