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Charcoal Grilling Guide
FOOD
Steak
1 inch (2.54 cm) thick
Hamburger
½ inch (1.27 cm) thick
Chicken
Pork Chops
Spare Ribs
Lamb Chops
Hot dogs
Napoleon.com | CHARCOAL Series
GRILLING METHOD
Direct Heat
Direct Heat
Direct Heat -
approx. 2 minutes per
side
Indirect Heat -
for remaining 18-20
minutes
Direct Heat
Direct Heat -
5 minutes
1.5 - 2 hours turning often
Indirect Heat -
to finish
Direct Heat
25 - 30 minutes each side
Direct Heat
COOKING TIME
Rare – 4 minutes
Medium – 6 minutes
Well done – 8 minutes
Rare – 4 minutes
Medium – 6 minutes
Well done – 8 minutes
20 – 25 minutes
10-15 minutes each side
4 – 6 minutes
SUGGESTIONS
Ask for marbled fat in cut.
Fat is a natural tenderizer and
keeps meat juicy.
Keep patties all the same
thickness for equal cooking
times. Add hickory-flavored
wood chips to the charcoal for
extra flavor.
Slice joint connecting the thigh
and leg ¾ through for the meat
to lie flat on the burner and
cook evenly. Add
mesquite-flavored wood chips
to the charcoal for extra flavor.
Choose thick cuts for more
tender meat. Trim off excess
fat.
Choose lean meaty ribs. Grill
until meat pulls easily from the
bone.
Choose thick cuts for more
tender meat. Trim off excess
fat.
Select larger wieners and slit
lengthwise before grilling.
Grilling Guide |
13
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