Grilling Guide - Weber One Touch Owner'a Manual

GRILLING GUIDE

The following cuts, thicknesses, weights,
and grilling 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 desired doneness.
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,
Beef
steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin
flank steak
ground beef patty
Pork
chop, boneless or bone in
ribs, baby back
ribs, spareribs
ribs, country-style, bone-in
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turning 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
reaches the desired internal temperature.
Cooking times for beef and lamb are for
the USDA's definition of medium doneness
unless otherwise noted. Let roasts, larger cuts
Thickness / Weight
1 inch thick
1½ inches thick
2 inches thick
1½ to 2 pounds, ¾ inch thick
¾ inch thick
Thickness / Weight
¾ inch thick
1 inch thick
1½ to 2 pounds
2½ to 3½ pounds
3 to 4 pounds
of meat, and thick chops and steaks rest for
5 to 10 minutes before carving. The internal
temperature of the meat will rise by 5 to 10
degrees during this time.
Approximate Grilling Time
5 to 8 minutes: sear 4 to 6 minutes direct high heat,
grill 1 to 2 minutes indirect high heat
10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
8 to 10 minutes direct high heat
8 to 10 minutes direct high heat
Approximate Grilling Time
6 to 8 minutes direct high heat
8 to 10 minutes direct medium heat
3 to 4 hours indirect low heat
3 to 4 hours indirect low heat
1½ to 2 hours indirect medium heat
6/27/11 8:17 AM