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Knobs have High, Medium and Low settings for flame adjustment.
Heat settings indicated are approximate.
Grilling times are affected by weather conditions.
FOOD
Beef
Hamburgers ½" (1.3 cm) to
¾" (1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone, Top
Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil)
1½" (3.8 cm) thick
Flank, ½" (1.3 cm) thick
Pork
Chops,
1" (2.5 cm)
1½" (3.8 cm) thick
Ribs
2½-4 lbs (0.9-1.5 kg)
Roast, boneless tenderloin, 1
lb (0.37 kg)
Ham half,
8-10 lbs (3-3.7 kg)
Ham steak precooked,
½" (1.3 cm) thick
Hot Dogs
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
Lamb
Chops and Steaks,
Loin, Rib, Sirloin
1" (2.5 cm) thick
1½" (3.8 cm) thick
Fish and Seafood
22
COOKING METHOD/
INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium (160°F/71°C)
Medium
INDIRECT
Med-Rare (145°F/63°C) to
Medium/OFF/Medium
Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C) to
Medium
Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C) to
Medium
Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C) to
Medium
Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
DIRECT
Medium (160°F/71°C)
Medium to Med-Low
INDIRECT
Medium (160°F/71°C)
Med/OFF/Med
DIRECT
Medium (160°F/71°C)
Medium
INDIRECT
Reheat (140°F/60°C)
Med/OFF/Med
DIRECT
Reheat (145°F/63°C)
Preheat Medium
Grill Medium
DIRECT
Reheat (145°F/63°C)
Medium
DIRECT
170°F/77°C
Medium
DIRECT
Breast 170°F/77°C
Med-Low to Medium
Thigh 180°F/82°C
Med-rare (145°F/63°C)
DIRECT
Medium
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
DIRECT
Medium
to Medium (160°F/71°C)
Grilling Chart
When 2 temperatures are listed, for example: Medium to Medium-
Low, start with the first and adjust based on cooking progress.
Cooking times may vary from chart times depending on the type of
fuel, Natural or LP gas.
TIME
(total minutes)
10-15
32-40 per lb
(15-18 per kg)
11-16
18-25
22-29
11-16
12-22
30-40
40-60
18-22
2-2½ hours
7-10
5-10
15-22
10-20
16-20
SPECIAL INSTRUCTIONS
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks ¼ turn to create criss-
cross grill marks.
Grill, turning occasionally. During
last few minutes brush with
barbecue sauce if desired. When
done, wrap in foil.
Turn during cooking to brown on
all sides.
Wrap entire ham in foil and put on
grill without pan or drip pan.
Slit skin if desired.
For even cooking, pound breast to
¾" (2.0 cm) thick.
Start bone side down.
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