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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
COOKING METHOD/
INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium (160°F/71°C)
Medium
INDIRECT
Med-Rare (145°F/63°C)
Medium/OFF/Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-Rare (145°F/63°C)
Medium
to 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
DIRECT
Med-rare (145°F/63°C)
Medium
to Medium (160°F/71°C)
DIRECT
Med-rare (145°F/63°C)
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
(12-15 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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