Weber grilling guide - Manual

This grilling guide covers Weber’s range of electric, gas, charcoal, and smoker grills, offering standardized cooking timelines for meats, seafood, and vegetables based on thickness or weight while accounting for heat levels and indirect/direct methods. The document organizes recommendations by food category–such as red meat, poultry, seafood, and vegetables–and highlights factors like altitude adjustments that may influence results. It emphasizes practical grilling techniques rather than detailed procedural steps.

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude,
wind, and outside temperature can affect cooking times. 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), turning food 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 registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s
definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick
chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10
degrees during this time.

Thickness / Weight

Approximate Total Grilling Time

Steak:

New York strip, porterhouse, rib-eye,

T-bone, and filet mignon (tenderloin)

¾ inch thick

10 to 14 minutes

high heat

1 inch thick

14 to 16 minutes

high heat

2 inches thick

18 to 20 minutes

high heat

Kebab

1½ to 2 pounds, ¾ inch
thick

12 to 15 minutes

medium heat

Ground Beef Patty

¾ inch thick

12 to 16 minutes

high heat

Bratwurst:

fresh

3 ounce link

28 to 32 minutes

medium heat

Chop:

boneless or bone in

¾ inch thick

20 to 30 minutes

medium heat

Loin:

boneless

¾ to 1 in thick

16 to 18 minutes

medium heat

Chicken Breast:

boneless, skinless

6 to 8 ounces

12 to 14 minutes

medium heat

Chicken Pieces:

bone in, assorted

3 to 6 ounces

40 minutes

medium heat

Kebab

1 to 1½ in cubes

14 to 16 minutes

high heat

Fish, Fillet or Steak:

halibut, red snapper,

salmon, sea bass, swordfish, and tuna

½ to 1 inch thick

8 to 10 minutes

high heat

1 to 1¼ inch thick

10 to 12 minutes

high heat

Whole Fish

1 pound

15 to 20 minutes

medium heat

Shrimp

1½ ounces

2 to 5 minutes

high heat

Asparagus

½-inch diameter

8 to 10 minutes

high heat

Corn

in husk

25 to 30 minutes

high heat

husked

12 to 14 minutes

high heat

Mushroom

portabello

12 to 15 minutes

high heat

Peppers

quartered

8 to 10 minutes

high heat

Onion

½ inch slices

10 to 12 minutes

high heat

Potato

¼ inch slices

10 to 12 minutes

high heat

Zucchini

½ inch slices

8 to 10 minutes

high heat

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electric grill guide

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About this manual

Brand: Weber
Model: grilling guide
Document type: Manual
Language(s): English
Pages: 5
File size: 62 KB
Format: PDF

Summary

Page 1 - Electric Grill Cooking Guide

Cooking time guidelines for electric grills based on meat or vegetable thickness or weight, heat level, direct and indirect grilling methods, and resting times.

Page 2 - Gas Grill Grilling Instructions

Approximate cooking times for meats, poultry, seafood, and vegetables based on size and heat level, including specific instructions for steaks, chicken, shrimp, and corn, and temperature adjustments.

Page 3 - Categorized Gas Grill Grilling Times

Grilling time guidelines categorized by food type (Red Meat, Pork, Poultry, Seafood, Vegetables) using direct and indirect heat methods. Times are estimates affected by altitude and wind.