grilling guide grilling guide-weber degrees duringthistime. chops and steaksrest for 5to10 minutes aftercooking.The internaltemperature of the meat willriseby 5to10 definition of medium doneness unless otherwise noted. Before let carving, roasts, larger cuts of meat, and thick thermometer registers the desired internaltemperature). Cookingtimesfor beef and lambuse the USDA’s whole fish,and thicker cuts using the indirect method for the timegiven (oruntilaninstant-readon the chart doneness), turningfood once halfway through grillingtime.Grillroasts, whole poultry, bone-in pieces, poultry chicken pieces,and vegetables using the direct method for the timegiven on (ortothe the desired chart wind, and outside temperature canaffect cookingtimes.Two rulesof thumb: Grillsteaks,fishfillets, boneless The following cuts,thicknesses, weights, and grillingtimesare meanttobeguidelines. Factors suchasaltitude, weber vegetables seafood poultry pork red meat Zucchini Potato Onion Peppers Mushroom Corn Asparagus Shrimp Whole Fish Whole salmon, seabass,swordfish, and tuna Fish, Fillet orSteak: halibut,red snapper, Kebab Chicken Pieces:bonein,assorted Chicken Breast: boneless,Chicken Breast: skinless bonelessLoin: Chop: boneless orbone in Bratwurst: fresh Bratwurst: Ground BeefPatty Kebab T-bone, and filet mignon (tenderloin) Steak: NewYork strip,porterhouse, rib-eye, ® q ® electricgrillguide ® q ® electricgrills ½ inchslices ¼ inchslices ½ inchslices quartered portabello husked in husk ½-inch diameter 1½ ounces 1 pound 1 to1¼inch thick ½ to1inch thick 1 to½incubes 3 to6ounces 6 to8ounces ¾ to 1 in thick in 1 to ¾ ¾ inch thick 3 ounce link ¾ inch thick thick 1½ to2pounds, ¾inch 2 inches thick 1 inch thick ¾ inch thick Thickness /WeightThickness 8 to 10minutes to 8 10 to 1210minutes to 10 to 1210minutes to 8 to 10minutes to 8 12 to 1512minutes to 12 to 1412minutes to 25 to 30 minutes 30 to 25 8 to 10minutes to 8 2 to 5 minutes 5 to 2 medium heatmedium minutes 20 15to 10 to 1210minutes to 10minutes to 8 14 to16 minutes highheat medium heatmedium minutes 40 medium heat14medium 12minutes to medium heat18medium 16minutes to medium heatmedium minutes 30 to 20 medium heatmedium minutes 32 to 28 12 to16 minutes highheat 12 to15 minutes mediumheat 18 to20minutes highheat 14 to16 minutes highheat 10 to14 minutes highheat Approximate Total Grilling Time high heathigh high heathigh high heathigh high heathigh high heathigh high heathigh high heathigh high heathigh high heathigh high heathigh high heathigh grilling guide grilling guide-weber the meat willriseby 5to10 degrees duringthistime. Before let roasts, carving, larger cutsof meat, and thickchops and steaksrest for 5to10 minutes aftercooking.The internaltemperature of the desired internaltemperature). Cookingtimesfor beef and lambuse the USDA’s definition of medium doneness unless otherwise noted. pieces, whole fish,and thicker cuts using the indirect method for the time given (oruntilaninstant-readon the thermometer chart registers time given on (ortothe the desired chart doneness), turningfood once halfway through grillingtime.Grillroasts, whole poultry, bone-in poultry can affect cookingtimes.Two rulesof thumb: Grillsteaks,fishfillets, boneless chicken pieces, and vegetables using the direct method for the The following cuts,thicknesses, weights, and grillingtimesare meanttobeguidelines. Factors suchasaltitude, wind, and outside temperature weber *Cuts thatcanonly begrilledontheWeber vegetables seafood poultry pork red meat Potato Onion Mushroom Corn Asparagus Shrimp salmon, seabass,swordfish, and tuna Fish, Fillet orSteak: halibut,red snapper, (Weber Ribs: baby back,spareribs Turkey Breast:bonein Ribs*: baby back,spareribs Cornish GameHen Chop: boneless orbone in Chicken*: whole Bratwurst: fresh Bratwurst: Chicken Pieces:bonein,assorted Ground BeefPatty Chicken Breast: boneless,Chicken Breast: skinless Flank Steak Tenderloin T-bone, and filet mignon (tenderloin) Steak: NewYork strip,porterhouse, rib-eye, ® q ® Q ® ® 100 and 120) gasgrillguide ® q ® gasgrills ® ½ inchslices whole ½ inchslices portabello shiitake orbutton husked in husk ½-inch diameter 1½ ounces 1¼ inches thick 1 inch thick ¼ to½inch thick 4 to5pounds 3 to4pounds 1½ to2pounds 1¼ to1½inches thick ¾ inch thick 4 to5pounds 3 ounce link 3 to6ounces ¾ inch thick 6 to8ounces thick 1½ to2pounds, ¾inch 1 pound 2 inches thick 1 inch thick ¾ inch thick 3 to4pounds Thickness /WeightThickness Q ® , Weber ® Q ® 200seriesand Weber 14 to16 minutes: mediumheat 45 to60minuteslowheat 8 to12minutesmediumheat 12 to15 minutes mediumheat 8 to10 minutes mediumheat 10 to12 minutes mediumheat 25 to30minutes mediumheat 6 to8minutes mediumheat 2 to5minutes highheat 10 to12 minutes highheat 5 to10 minutes highheat 3 to5minutes highheat 1 to1½hourslowheat 1¼ to1½hours low heat (on ribrack) 30 to35minutes: low heat grill 6to10 minutes low heat 14 to18 minutes: sear8minutes highheat, grill 4to8minutes low heat 10 to15 minutes: sear6minutes highheat, 1 to1½hourslowheat(onroastingrack) 20 to25minutes direct low heat 40 to50minutes: low heat 8 to10 minutes mediumheat 8 to12 minutes mediumheat 12 to15 minutes mediumheat grill 15 to20minutes low heat 25 to30minutes: sear10 minutes highheat (turn3times), grill 4to6minutes low heat 14 to16 minutes: sear10 minutes highheat, 8 to10 minutes: highheat 6 to8minutes: highheat then 10 turnevery to15 minutes 1 to1¼hours low heat, 30minutes bone side down, Approximate Total Grilling Time ® Q ® 300seriesgas grills. grilling guide grilling guide-gasgrills the meat willriseby 5to10 degrees duringthistime. Before let roasts, carving, larger cutsof meat, and thickchops and steaksrest for 5to10 minutes aftercooking.The internaltemperature of the desired internaltemperature). Cookingtimesfor beef and lambuse the USDA’s definition of medium doneness unless otherwise noted. pieces, whole fish,and thicker cuts using the indirect method for the time given (oruntilaninstant-readon the thermometer chart registers time given on (ortothe the desired chart doneness), turningfood once halfway through grillingtime.Grillroasts, whole poultry, bone-in poultry can affect cookingtimes.Two rulesof thumb: Grillsteaks,fishfillets, boneless chicken pieces, and vegetables using the direct method for the The following cuts,thicknesses, weights, and grillingtimesare meanttobeguidelines. Factors suchasaltitude, wind, and outside temperature vegetables seafood poultry pork red meat Potato Onion Mushroom Corn Asparagus Shrimp Fish: whole salmon, seabass,swordfish, and tuna Fish, Fillet orSteak: halibut,red snapper, Turkey: whole,unstuffed Cornish GameHen Chicken: whole Chicken Pieces:bonein,assorted Chicken Thigh:boneless, skinless Chicken Breast: boneless,Chicken Breast: skinless Tenderloin country-style, boneRibs: country-style, in Ribs: baby back,spareribs Chop: boneless orbone in Bratwurst: fresh Bratwurst: Tenderloin Ground BeefPatty Flank Steak T-bone, and filet mignon (tenderloin) Steak: NewYork strip,porterhouse, rib-eye, ½ inchslices whole ½ inchslices halved portabello shiitake orbutton husked in husk ½-inch diameter 1½ ounces 3 pounds 1 pound 1 to1¼inches thick ¼ to½inch thick 10 to12pounds 1½ to2pounds 4 to5pounds 3 to6ounces 4 ounces 6 to8ounces 1 pound 3 to4pounds 3 to4pounds 1¼ to1½inches thick ¾ inch thick 3 ounce link 3 to4pounds ¾ inch thick thick 1½ to2pounds, ¾inch 2 inches thick 1 inch thick ¾ inch thick Thickness /WeightThickness and grill6to8minutes direct mediumheat 9 to11 minutes parboil 3minutes, 45 to60minutesindirectmediumheat 8 to12minutesdirectmediumheat 35 to40minutesindirectmediumheat 10 to15 minutes direct mediumheat 8 to10 minutes direct mediumheat 10 to15 minutes direct mediumheat 25 to30minutes direct mediumheat 6 to8minutes direct mediumheat 2 to4minutesdirecthighheat 30 to45minutesindirectmediumheat 15 to20minutes indirect mediumheat 10 to12 minutes direct mediumheat 3 to5minutes direct mediumheat 2 to2½hoursindirectmediumheat 60 to70minutesindirectmediumheat 1 to1¼hoursindirectmediumheat 30 minutes indirect mediumheat 36 to40minutes 6to10 minutes direct low heat, 8 to10 minutes direct mediumheat 8 to12 minutes direct mediumheat and grill25minutes indirect mediumheat 30 minutes sear5minutes direct highheat, 1½ to2hours indirect mediumheat 1½ to2hours indirect medium heat and grill4to6minutes indirect highheat 10 to12 minutes sear6minutes direct highheat, 6 to8minutes direct highheat 20 to25minutes direct low heat and grill30to45minutes indirect mediumheat 45 to60minutes 15 minutes direct mediumheat, 8 to10 minutes direct mediumheat 8 to10 minutes direct mediumheat and grill8to10 minutes indirect highheat 14 to18 minutes sear6to8minutes direct highheat, 6 to8minutes direct highheat 4 to6minutes direct highheat Approximate Total Grilling Time grilling guide grilling guide-charcoalgrills the meat willriseby 5to10 degrees duringthistime. Before let roasts, carving, larger cutsof meat, and thickchops and steaksrest for 5to10 minutes aftercooking.The internaltemperature of the desired internaltemperature). Cookingtimesfor beef and lambuse the USDA’s definition of medium doneness unless otherwise noted. pieces, whole fish,and thicker cuts using the indirect method for the time given (oruntilaninstant-readon the thermometer chart registers time given on (ortothe the desired chart doneness), turningfood once halfway through grillingtime.Grillroasts, whole poultry, bone-in poultry can affect cookingtimes.Two rulesof thumb: Grillsteaks,fishfillets, boneless chicken pieces, and vegetables using the direct method for the The following cuts,thicknesses, weights, and grillingtimesare meanttobeguidelines. Factors suchasaltitude, wind, and outside temperature vegetables seafood poultry pork red meat Potato Onion Mushroom Corn Asparagus Shrimp Fish: whole salmon, seabass,swordfish, and tuna Fish, Fillet orSteak: halibut,red snapper, Turkey: whole,unstuffed Cornish GameHen Chicken: whole Chicken Pieces:bonein,assorted Chicken Thigh:boneless, skinless Chicken Breast: boneless,Chicken Breast: skinless Tenderloin country-style, boneRibs: country-style, in Ribs: baby back,spareribs Chop: boneless orbone in Bratwurst: fresh Bratwurst: Tenderloin Ground BeefPatty Flank Steak T-bone, and filet mignon (tenderloin) Steak: NewYork strip,porterhouse, rib-eye, ½ inchslices whole ½ inchslices halved portabello shiitake orbutton husked in husk ½-inch diameter 1½ ounces 3 pounds 1 pound 1 to1¼inches thick ¼ to½inch thick 10 to12pounds 1½ to2pounds 4 to5pounds 3 to6ounces 4 ounces 6 to8ounces 1 pound 3 to4pounds 3 to4pounds 1¼ to1½inches thick ¾ inch thick 3 ounce link 3 to4pounds ¾ inch thick thick 1½ to2pounds, ¾inch 2 inches thick 1 inch thick ¾ inch thick Thickness /WeightThickness and grill6to8minutes direct mediumheat 9 to11 minutes parboil 3minutes, 45 to60minutesindirectmediumheat 8 to12minutesdirectmediumheat 35 to40minutesindirectmediumheat 10 to15 minutes direct mediumheat 8 to10 minutes direct mediumheat 10 to15 minutes direct mediumheat 25 to30minutes direct mediumheat 6 to8minutes direct mediumheat 2 to4minutesdirecthighheat 30 to45minutesindirectmediumheat 15 to20minutes indirect mediumheat 10 to12 minutes direct mediumheat 3 to5minutes direct mediumheat 2 to2½hoursindirectmediumheat 60 to70minutesindirectmediumheat 1 to1¼hoursindirectmediumheat 30 minutes indirect mediumheat 36 to40minutes 6to10 minutes direct low heat, 8 to10 minutes direct mediumheat 8 to12 minutes direct mediumheat and grill25minutes indirect mediumheat 30 minutes sear5minutes direct highheat, 1½ to2hours indirect mediumheat 1½ to2hours indirect medium heat and grill4to6minutes indirect highheat 10 to12 minutes sear6minutes direct highheat, 6 to8minutes direct highheat 20 to25minutes direct low heat and grill30to45minutes indirect mediumheat 45 to60minutes 15 minutes direct mediumheat, 8 to10 minutes direct mediumheat 8 to10 minutes direct mediumheat and grill8to10 minutes indirect highheat 14 to18 minutes sear6to8minutes direct highheat, 6 to8minutes direct highheat 4 to6minutes direct highheat Approximate Total Grilling Time grilling guide smoking guide that have beencompletely thawed. Agriculture’s definition of medium doneness unless otherwise noted. Cookingtimeslistedare for foods temperature, and desired doneness. Cookingtimesfor beef are for the United of States Department rather thanhard and fast rules.Cookingtimesare affected by suchfactors asaltitude, wind, outside The cuts, thicknesses, weights, charcoal quantitiesand cookingtimesare meanttobeguidelines weber seafood poultrypork red meat Beef brisket Lamb roast,venison Large cuts ofgameLarge cuts Beef ribs Pork roast Pork ribs Ham: fresh whole Pork shoulder Chicken: whole Turkey: whole Duck: whole Whole Fish:small Whole Fish:large Lobster andShrimp ® smokerguide Thickness /WeightThickness 5 to6pounds 5 to7pounds 7 to9pounds full grill 4 to8pounds full grill 10 to18pounds 4 to8pounds 5 pounds 8 to12 pounds 12 to18pounds 3 to4pounds full grill 3 to6pounds full grill Smoking Time 6 to8hours 5 to6hours 6 to8hours 6 to7hours 5 to6hours 4 to6hours 8 to12 hours 8 to12 hours 2½ to3½hours 4 to5hours 8 to10 hours 2 to2½hours 1 to1½hours 3 to4hours 1 hour Wood Chunks 3 to5 3 to5 3 to5 2 to4 3 to5 2 to4 2 to4 3 to5 1 to3 2 to4 3 to5 3 to4 2 to4 2 to4 2 to4 Internal Temperature /Doneness 190 °F(88°C)well-done 160 °F(71°C)medium 170 °F(76°C)well-done 160 °F(71°C)well-done 170 °F(76°C)well-done Meat beginstopullfrombone 170 °F(76°C)well-done 190 °F(88°C)well-done 165 °F(74°C)medium 165 °F(74°C)medium 165 °F(74°C)medium 180 °F(82°C)medium Flakes withfork Flakes withfork Firm andpink