Grilling Guide - Weber CHARCOAL & GOOO-ANYWHERE GRILL Owner's Manual

GrILLING GUIDe

GeNerAL SAFeTY
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
Beef
Steak: New York, porterhouse,
rib-eye, T-bone, or tenderloin
Flank Steak
Ground beef patty
Pork
Chop: rib, loin, or shoulder
Loin chop, boneless
Ribs: country-style, baby back,
or spareribs
using the Direct Method for the time given
on the chart or to the desired doneness,
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
Thickness/Weight
1 inch thick
1-1/2 inches thick
2 inches thick
1-1/2 to 2 pounds, 3/4 inch thick
3/4 inch thick
Thickness/Weight
3/4 to 1 inch thick
1-1/4 to 1-1/2 inches thick
3/4 to 1 inch thick
3 to 4 pounds
internal temperature. Cooking times for
beef and lamb are for the USDA's
definition of medium doneness unless
otherwise noted. Let roasts, larger cuts 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
6 to 8 minutes (medium rare) Direct High
12 to 16 minutes; sear 8 to 10 minutes Direct High,
grill 4 to 6 minutes (medium rare) Indirect High
18 to 22 minutes; sear 8 to 10 minutes Direct High,
grill 10 to 12 minutes (medium rare) Indirect High
12 to 15 minutes Direct Medium
8 to 10 minutes Direct Medium
Approximate Grilling Time
10 to 15 minutes Direct Medium
14 to 18 minutes; sear 8 minutes Direct High,
grill 6 to 8 minutes Indirect Medium
10 to 12 minutes Direct Medium
1-1/2 to 2 hours Indirect Medium
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