Place meat on the cooking grate. Grill for the time given in the chart or until desired doneness. If a cut of beef does not require searing see chart for specific grilling methods.
Place on the cooking grate. Grill for the time given in the chart, turning once halfway through cooking time.
TYPE
TICKNESS
MINUTES
Fish fillets
¼-½"
3-5 min.
Fish steaks
½-1"
5-10 min.
Indirect/Medium Thaw fish, if frozen.
Grill Indirect for the time given in the chart or until fish flakes when tested with a fork.
TYPE
WEIGHT
MINUTES
Whole
1 lb.
15-20 min.
-
2-2½ lbs.
20-30 min.
-
3 lbs.
30-45 min.
Direct/High Thaw fish, if frozen.
Lobster tails: Place meaty side up on cooking grate. Grill for the time given in the chart or until meat becomes opaque.
Shrimp: Place shelled and deveined shrimp on heavy foil or in a Weber™ drip pan. Grill for the time given in the chart or until shrimp turns pink. Mussels and clams: Discard any that do not open after grilling time.
Place on cooking grate. Grill for the time given in the chart, turning once halfway through cooking time.
Direct/MediumPlace on cooking grate. Grill for the time given in the chart, turning once halfway through cooking time.
Direct/MediumPlace on cooking grate. Grill for the time given in the chart, turning once halfway through cooking time.
APPROXIMATE COOKING TIME
MEDIUM 165°F
WELL-DONE 170°F /77°C
TYPE OF PULTRY
THICKNESS
Chicken breasts, boneless, skinless
6 oz. ea.
-
8-12 min.
Turkey patties (ground raw turkey)
¾”
10-12 min.
-
Turkey tenderloin steaks
4-6 oz. ea.
-
10-12 min.
POULTRY PIECES AND WHOLE BIRDS
Indirect/Medium
For chicken and turkey pieces, remove skin, if desired. Place bone side down on the cooking grate. Grill for the time given in the chart. During the last 10 minutes of cooking time, brush with sauce, if desired.
Place whole chicken or turkey, breast side up, on the cooking grate. Grill for the time given in the chart or until thermometer registers 180°F (82°C) in the thickest part of the thigh, and 170°F (77°C) in the breast.
Direct/Medium Place chops on the cooking grate. Grill for the time given in the chart or until desired doneness, turning once halfway through cooking time.
APPROXIMATE COOKING TIME
MEDIUM 160°F /71°C
CUT
THICKNESS/ WEIGHT
Loin, rib, shoulder, sirloin
¾-1¼"
8-12 min.
Indirect/Medium
Place meat, fat side up, in center of the cooking grate. Grill Indirect for the time given in the chart or until thermometer registers the desired internal temperature.
