Weber grilling guide - weber - Manual
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Table of Contents:
- Page 2 – grilling guide; weber; grilling guide - weber
- Page 3 – grilling guide - gas grills
- Page 4 – grilling guide - charcoal grills
- Page 5 – smoking guide
grilling guide
grilling guide - weber
®
q
®
electric grills
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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weber
®
q
®
electric grill guide
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Summary
grilling guide 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 fo...
grilling guide 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 fo...
grilling guide 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 fo...
