grilling guide - weber q electric grills
weber q electric grill guide
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 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 USDAs
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
inch thick 10 to 14 minutes high heat
Steak: New York strip, porterhouse, rib-eye,
red meat
1 inch thick 14 to 16 minutes high heat
T-bone, and filet mignon (tenderloin)
2 inches thick 18 to 20 minutes high heat
1 to 2 pounds, inch
Kebab 12 to 15 minutes medium heat
thick
Ground Beef Patty inch thick 12 to 16 minutes high heat
Bratwurst: fresh 3 ounce link 28 to 32 minutes medium heat
pork
Chop: boneless or bone in inch thick 20 to 30 minutes medium heat
Loin: boneless to 1 in thick 16 to 18 minutes medium heat
Chicken Breast: boneless, skinless 6 to 8 ounces 12 to 14 minutes medium heat
poultry
Chicken Pieces: bone in, assorted 3 to 6 ounces 40 minutes medium heat
Kebab 1 to 1 in cubes 14 to 16 minutes high heat
to 1 inch thick 8 to 10 minutes high heat
Fish, Fillet or Steak: halibut, red snapper,
seafood
salmon, sea bass, swordfish, and tuna
1 to 1 inch thick 10 to 12 minutes high heat
Whole Fish 1 pound 15 to 20 minutes medium heat
Shrimp 1 ounces 2 to 5 minutes high heat
Asparagus -inch diameter 8 to 10 minutes high heat
in husk 25 to 30 minutes high heat
Corn
husked 12 to 14 minutes high heat
vegetables
Mushroom portabello 12 to 15 minutes high heat
Peppers quartered 8 to 10 minutes high heat
Onion inch slices 10 to 12 minutes high heat
Potato inch slices 10 to 12 minutes high heat
Zucchini inch slices 8 to 10 minutes high heat
grilling guide - weber q gas grills
weber q gas grill guide
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 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 USDAs 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
inch thick 6 to 8 minutes: high heat
Steak: New York strip, porterhouse, rib-eye,
red meat
1 inch thick 8 to 10 minutes: high heat
T-bone, and filet mignon (tenderloin)
14 to 16 minutes: sear 10 minutes high heat,
2 inches thick
grill 4 to 6 minutes low heat
1 to 2 pounds, inch
Flank Steak 12 to 15 minutes medium heat
thick
Ground Beef Patty inch thick 8 to 10 minutes medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
10 to 15 minutes: sear 6 minutes high heat,
inch thick
grill 4 to 8 minutes low heat
Chop: boneless or bone in
14 to 18 minutes: sear 8 minutes high heat,
pork
1 to 1 inches thick
grill 6 to 10 minutes low heat
Ribs*: baby back, spareribs 3 to 4 pounds 1 to 1 hours low heat (on rib rack)
Ribs: baby back, spareribs 1 to 1 hours low heat, 30 minutes bone side down,
3 to 4 pounds
(Weber Q 100 and 120) then turn every 10 to 15 minutes
25 to 30 minutes: sear 10 minutes high heat (turn 3 times),
Tenderloin 1 pound
grill 15 to 20 minutes low heat
Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes medium heat
Chicken Pieces: bone in, assorted 3 to 6 ounces 40 to 50 minutes: low heat
poultry
Chicken*: whole 4 to 5 pounds 1 to 1 hours low heat (on roasting rack)
Cornish Game Hen 1 to 2 pounds 30 to 35 minutes: low heat
Turkey Breast: bone in 4 to 5 pounds 1 to 1 hours low heat
to inch thick 3 to 5 minutes high heat
seafood
Fish, Fillet or Steak: halibut, red snapper,
1 inch thick 5 to 10 minutes high heat
salmon, sea bass, swordfish, and tuna
1 inches thick 10 to 12 minutes high heat
Shrimp 1 ounces 2 to 5 minutes high heat
Asparagus -inch diameter 6 to 8 minutes medium heat
in husk 25 to 30 minutes medium heat
Corn
husked 10 to 12 minutes medium heat
vegetables
shiitake or button 8 to 10 minutes medium heat
Mushroom
portabello 12 to 15 minutes medium heat
Onion inch slices 8 to 12 minutes medium heat
whole 45 to 60 minutes low heat
Potato
inch slices 14 to 16 minutes: medium heat
*Cuts that can only be grilled on the Weber Q, Weber Q 200 series and Weber Q 300 series gas grills.
grilling guide - gas 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
grilling guide
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 USDAs 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
inch thick 4 to 6 minutes direct high heat
Steak: New York strip, porterhouse, rib-eye,
1 inch thick 6 to 8 minutes direct high heat
T-bone, and filet mignon (tenderloin)
red meat
14 to 18 minutes sear 6 to 8 minutes direct high heat,
2 inches thick
and grill 8 to 10 minutes indirect high heat
1 to 2 pounds, inch
Flank Steak 8 to 10 minutes direct medium heat
thick
Ground Beef Patty inch thick 8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
Tenderloin 3 to 4 pounds
and grill 30 to 45 minutes indirect medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
inch thick 6 to 8 minutes direct high heat
Chop: boneless or bone in
10 to 12 minutes sear 6 minutes direct high heat,
pork
1 to 1 inches thick
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs 3 to 4 pounds 1 to 2 hours indirect medium heat
Ribs: country-style, bone in 3 to 4 pounds 1 to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
Tenderloin 1 pound
and grill 25 minutes indirect medium heat
Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless 4 ounces 8 to 10 minutes direct medium heat
poultry
36 to 40 minutes 6 to 10 minutes direct low heat,
Chicken Pieces: bone in, assorted 3 to 6 ounces
30 minutes indirect medium heat
Chicken: whole 4 to 5 pounds 1 to 1 hours indirect medium heat
Cornish Game Hen 1 to 2 pounds 60 to 70 minutes indirect medium heat
Turkey: whole, unstuffed 10 to 12 pounds 2 to 2 hours indirect medium heat
to inch thick 3 to 5 minutes direct medium heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
seafood
1 to 1 inches thick 10 to 12 minutes direct medium heat
1 pound 15 to 20 minutes indirect medium heat
Fish: whole
3 pounds 30 to 45 minutes indirect medium heat
Shrimp 1 ounces 2 to 4 minutes direct high heat
Asparagus -inch diameter 6 to 8 minutes direct medium heat
in husk 25 to 30 minutes direct medium heat
Corn
husked 10 to 15 minutes direct medium heat
vegetables
shiitake or button 8 to 10 minutes direct medium heat
Mushroom
portabello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
Onion
inch slices 8 to 12 minutes direct medium heat
whole 45 to 60 minutes indirect medium heat
Potato
9 to 11 minutes parboil 3 minutes,
inch slices
and grill 6 to 8 minutes direct medium heat
grilling guide - charcoal 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
grilling guide
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 USDAs 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
inch thick 4 to 6 minutes direct high heat
Steak: New York strip, porterhouse, rib-eye,
1 inch thick 6 to 8 minutes direct high heat
T-bone, and filet mignon (tenderloin)
red meat
14 to 18 minutes sear 6 to 8 minutes direct high heat,
2 inches thick
and grill 8 to 10 minutes indirect high heat
1 to 2 pounds, inch
Flank Steak 8 to 10 minutes direct medium heat
thick
Ground Beef Patty inch thick 8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
Tenderloin 3 to 4 pounds
and grill 30 to 45 minutes indirect medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
inch thick 6 to 8 minutes direct high heat
Chop: boneless or bone in
10 to 12 minutes sear 6 minutes direct high heat,
pork
1 to 1 inches thick
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs 3 to 4 pounds 1 to 2 hours indirect medium heat
Ribs: country-style, bone in 3 to 4 pounds 1 to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
Tenderloin 1 pound
and grill 25 minutes indirect medium heat
Chicken Breast: boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless 4 ounces 8 to 10 minutes direct medium heat
poultry
36 to 40 minutes 6 to 10 minutes direct low heat,
Chicken Pieces: bone in, assorted 3 to 6 ounces
30 minutes indirect medium heat
Chicken: whole 4 to 5 pounds 1 to 1 hours indirect medium heat
Cornish Game Hen 1 to 2 pounds 60 to 70 minutes indirect medium heat
Turkey: whole, unstuffed 10 to 12 pounds 2 to 2 hours indirect medium heat
to inch thick 3 to 5 minutes direct medium heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
seafood
1 to 1 inches thick 10 to 12 minutes direct medium heat
1 pound 15 to 20 minutes indirect medium heat
Fish: whole
3 pounds 30 to 45 minutes indirect medium heat
Shrimp 1 ounces 2 to 4 minutes direct high heat
Asparagus -inch diameter 6 to 8 minutes direct medium heat
in husk 25 to 30 minutes direct medium heat
Corn
husked 10 to 15 minutes direct medium heat
vegetables
shiitake or button 8 to 10 minutes direct medium heat
Mushroom
portabello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
Onion
inch slices 8 to 12 minutes direct medium heat
whole 45 to 60 minutes indirect medium heat
Potato
9 to 11 minutes parboil 3 minutes,
inch slices
and grill 6 to 8 minutes direct medium heat
smoking guide
weber smoker guide
grilling guide
The cuts, thicknesses, weights, charcoal quantities and cooking 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. Cooking times for beef are for the United States Department of
Agricultures definition of medium doneness unless otherwise noted. Cooking times listed are for foods
that have been completely thawed.
Thickness / Weight Smoking Time Wood Chunks Internal Temperature / Doneness
Beef brisket 5 to 6 pounds 6 to 8 hours 3 to 5 190 F (88 C) well-done
red meat
Lamb roast, venison 5 to 7 pounds 5 to 6 hours 3 to 5 160 F (71 C) medium
Large cuts of game 7 to 9 pounds 6 to 8 hours 3 to 5 170 F (76 C) well-done
Beef ribs full grill 6 to 7 hours 2 to 4 160 F (71 C) well-done
Pork roast 4 to 8 pounds 5 to 6 hours 3 to 5 170 F (76 C) well-done
Pork ribs full grill 4 to 6 hours 2 to 4 Meat begins to pull from bone
pork
poultry
Ham: fresh whole 10 to 18 pounds 8 to 12 hours 2 to 4 170 F (76 C) well-done
Pork shoulder 4 to 8 pounds 8 to 12 hours 3 to 5 190 F (88 C) well-done
Chicken: whole 5 pounds 2 to 3 hours 1 to 3 165 F (74 C) medium
seafood
8 to 12 pounds 4 to 5 hours 2 to 4 165 F (74 C) medium
Turkey: whole
12 to 18 pounds 8 to 10 hours 3 to 5 165 F (74 C) medium
Duck: whole 3 to 4 pounds 2 to 2 hours 3 to 4 180 F (82 C) medium
Whole Fish: small full grill 1 to 1 hours 2 to 4 Flakes with fork
Whole Fish: large 3 to 6 pounds 3 to 4 hours 2 to 4 Flakes with fork
Lobster and Shrimp full grill 1 hour 2 to 4 Firm and pink
