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VISIT WWW.WEBER.COM/RECIPES
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.
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
Flank Steak
Ground Beef Patty
Tenderloin
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
Fish: whole
Shrimp
Asparagus
Corn
Mushroom
Onion
Potato
© 2014 Weber-Stephen Products LLC
57437_US_0814.indd 2
Thickness / Weight
Approximate Total Grilling Time
4 to 6 minutes direct high heat
¾ inch thick
1 inch thick
6 to 8 minutes direct high heat
14 to 18 minutes sear 6 to 8 minutes direct high heat,
2 inches thick
and grill 8 to 10 minutes indirect high heat
1½ to 2 pounds, ¾ inch thick
8 to 10 minutes direct medium heat
¾ inch thick
8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat, and grill
3 to 4 pounds
30 to 45 minutes indirect medium heat
3 ounce link
20 to 25 minutes direct low heat
¾ inch thick
6 to 8 minutes direct high heat
10 to 12 minutes sear 6 minutes direct high heat,
1¼ to 1½ inches thick
and grill 4 to 6 minutes indirect high heat
3 to 4 pounds
1½ to 2 hours indirect medium heat
3 to 4 pounds
1½ to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
1 pound
and grill 25 minutes indirect medium heat
6 to 8 ounces
8 to 12 minutes direct medium heat
4 ounces
8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
3 to 6 ounces
30 minutes indirect medium heat
4 to 5 pounds
1 to 1¼ hours indirect medium heat
60 to 70 minutes indirect medium heat
1½ to 2 pounds
10 to 12 pounds
2 to 2½ hours indirect medium heat
¼ to ½ inch thick
3 to 5 minutes direct medium heat
1 to 1¼ inches thick
10 to 12 minutes direct medium heat
1 pound
15 to 20 minutes indirect medium heat
3 pounds
30 to 45 minutes indirect medium heat
1½ ounces
2 to 4 minutes direct high heat
6 to 8 minutes direct medium heat
½-inch diameter
in husk
25 to 30 minutes direct medium heat
husked
10 to 15 minutes direct medium heat
shiitake or button
8 to 10 minutes direct medium heat
portabello
10 to 15 minutes direct medium heat
halved
35 to 40 minutes indirect medium heat
½ inch slices
8 to 12 minutes direct medium heat
whole
45 to 60 minutes indirect medium heat
9 to 11 minutes parboil 3 minutes,
½ inch slices
and grill 6 to 8 minutes direct medium heat
57437_0814
8/26/14 1:41 PM
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