Weber Electric Grill Grilling Guide Users Manual
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2015-01-05
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grilling guide
grilling guide - weber® q® electric 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 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.
Thickness / Weight Approximate Total Grilling Time
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick 10 to 14 minutes high heat
1 inch thick 14 to 16 minutes high heat
2 inches thick 18 to 20 minutes high heat
Kebab 1½ to 2 pounds, ¾ inch
thick 12 to 15 minutes medium heat
Ground Beef Patty ¾ inch thick 12 to 16 minutes high heat
Bratwurst: fresh 3 ounce link 28 to 32 minutes medium heat
Chop: boneless or bone in ¾ inch thick 20 to 30 minutes medium heat
Loin: boneless ¾ to 1 in thick 16 to 18 minutes medium heat
Chicken Breast: boneless, skinless 6 to 8 ounces 12 to 14 minutes medium heat
Chicken Pieces: bone in, assorted 3 to 6 ounces 40 minutes medium heat
Kebab 1 to 1½ in cubes 14 to 16 minutes high heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
½ to 1 inch thick 8 to 10 minutes high heat
1 to 1¼ inch thick 10 to 12 minutes high heat
Whole Fish 1 pound 15 to 20 minutes medium heat
Shrimp 1½ ounces 2 to 5 minutes high heat
Asparagus ½-inch diameter 8 to 10 minutes high heat
Corn
in husk 25 to 30 minutes high heat
husked 12 to 14 minutes high heat
Mushroom portabello 12 to 15 minutes high heat
Peppers quartered 8 to 10 minutes high heat
Onion ½ inch slices 10 to 12 minutes high heat
Potato ¼ inch slices 10 to 12 minutes high heat
Zucchini ½ inch slices 8 to 10 minutes high heat
poultry pork red meatvegetables seafood
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 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.
Thickness / Weight Approximate Total Grilling Time
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick 6 to 8 minutes: high heat
1 inch thick 8 to 10 minutes: high heat
2 inches thick 14 to 16 minutes: sear 10 minutes high heat,
grill 4 to 6 minutes low heat
Flank Steak 1½ to 2 pounds, ¾ inch
thick 12 to 15 minutes medium heat
Ground Beef Patty ¾ inch thick 8 to 10 minutes medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
Chop: boneless or bone in
¾ inch thick 10 to 15 minutes: sear 6 minutes high heat,
grill 4 to 8 minutes low heat
1¼ to 1½ inches thick 14 to 18 minutes: sear 8 minutes high heat,
grill 6 to 10 minutes low heat
Ribs*: baby back, spareribs 3 to 4 pounds 1¼ to 1½ hours low heat (on rib rack)
Ribs: baby back, spareribs
(Weber® Q® 100 and 120) 3 to 4 pounds 1 to 1¼ hours low heat, 30 minutes bone side down,
then turn every 10 to 15 minutes
Tenderloin 1 pound 25 to 30 minutes: sear 10 minutes high heat (turn 3 times),
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
Chicken*: whole 4 to 5 pounds 1 to 1½ hours low heat (on roasting rack)
Cornish Game Hen 1½ to 2 pounds 30 to 35 minutes: low heat
Turkey Breast: bone in 4 to 5 pounds 1 to 1½ hours low heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
¼ to ½ inch thick 3 to 5 minutes high heat
1 inch thick 5 to 10 minutes high heat
1¼ inches thick 10 to 12 minutes high heat
Shrimp 1½ ounces 2 to 5 minutes high heat
Asparagus ½-inch diameter 6 to 8 minutes medium heat
Corn
in husk 25 to 30 minutes medium heat
husked 10 to 12 minutes medium heat
Mushroom
shiitake or button 8 to 10 minutes medium heat
portabello 12 to 15 minutes medium heat
Onion ½ inch slices 8 to 12 minutes medium heat
Potato
whole 45 to 60 minutes low heat
½ inch slices 14 to 16 minutes: medium heat
poultry pork red meat
*Cuts that can only be grilled on the Weber® Q®, Weber® Q® 200 series and Weber® Q® 300 series gas grills.
vegetables seafood
weber® q® gas grill guide
grilling guide - weber® q® gas grills
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 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.
Thickness / Weight Approximate Total Grilling Time
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick 4 to 6 minutes direct high heat
1 inch thick 6 to 8 minutes direct high heat
2 inches thick 14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
Flank Steak 1½ to 2 pounds, ¾ inch
thick 8 to 10 minutes direct medium heat
Ground Beef Patty ¾ inch thick 8 to 10 minutes direct medium heat
Tenderloin 3 to 4 pounds 45 to 60 minutes 15 minutes direct medium heat,
and grill 30 to 45 minutes indirect medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
Chop: boneless or bone in
¾ inch thick 6 to 8 minutes direct high heat
1¼ to 1½ inches thick 10 to 12 minutes sear 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs 3 to 4 pounds 1½ to 2 hours indirect medium heat
Ribs: country-style, bone in 3 to 4 pounds 1½ to 2 hours indirect medium heat
Tenderloin 1 pound 30 minutes sear 5 minutes direct high heat,
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
Chicken Pieces: bone in, assorted 3 to 6 ounces 36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat
Chicken: whole 4 to 5 pounds 1 to 1¼ hours indirect medium heat
Cornish Game Hen 1½ to 2 pounds 60 to 70 minutes indirect medium heat
Turkey: whole, unstuffed 10 to 12 pounds 2 to 2½ hours indirect medium heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
¼ to ½ inch thick 3 to 5 minutes direct medium heat
1 to 1¼ inches thick 10 to 12 minutes direct medium heat
Fish: whole
1 pound 15 to 20 minutes indirect medium heat
3 pounds 30 to 45 minutes indirect medium heat
Shrimp 1½ ounces 2 to 4 minutes direct high heat
Asparagus ½-inch diameter 6 to 8 minutes direct medium heat
Corn
in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
Mushroom
shiitake or button 8 to 10 minutes direct medium heat
portabello 10 to 15 minutes direct medium heat
Onion
halved 35 to 40 minutes indirect medium heat
½ inch slices 8 to 12 minutes direct medium heat
Potato
whole 45 to 60 minutes indirect medium heat
½ inch slices 9 to 11 minutes parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
vegetables seafood poultry pork red meat
grilling guide - gas grills
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 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.
Thickness / Weight Approximate Total Grilling Time
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick 4 to 6 minutes direct high heat
1 inch thick 6 to 8 minutes direct high heat
2 inches thick 14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
Flank Steak 1½ to 2 pounds, ¾ inch
thick 8 to 10 minutes direct medium heat
Ground Beef Patty ¾ inch thick 8 to 10 minutes direct medium heat
Tenderloin 3 to 4 pounds 45 to 60 minutes 15 minutes direct medium heat,
and grill 30 to 45 minutes indirect medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
Chop: boneless or bone in
¾ inch thick 6 to 8 minutes direct high heat
1¼ to 1½ inches thick 10 to 12 minutes sear 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs 3 to 4 pounds 1½ to 2 hours indirect medium heat
Ribs: country-style, bone in 3 to 4 pounds 1½ to 2 hours indirect medium heat
Tenderloin 1 pound 30 minutes sear 5 minutes direct high heat,
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
Chicken Pieces: bone in, assorted 3 to 6 ounces 36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat
Chicken: whole 4 to 5 pounds 1 to 1¼ hours indirect medium heat
Cornish Game Hen 1½ to 2 pounds 60 to 70 minutes indirect medium heat
Turkey: whole, unstuffed 10 to 12 pounds 2 to 2½ hours indirect medium heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
¼ to ½ inch thick 3 to 5 minutes direct medium heat
1 to 1¼ inches thick 10 to 12 minutes direct medium heat
Fish: whole
1 pound 15 to 20 minutes indirect medium heat
3 pounds 30 to 45 minutes indirect medium heat
Shrimp 1½ ounces 2 to 4 minutes direct high heat
Asparagus ½-inch diameter 6 to 8 minutes direct medium heat
Corn
in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
Mushroom
shiitake or button 8 to 10 minutes direct medium heat
portabello 10 to 15 minutes direct medium heat
Onion
halved 35 to 40 minutes indirect medium heat
½ inch slices 8 to 12 minutes direct medium heat
Potato
whole 45 to 60 minutes indirect medium heat
½ inch slices 9 to 11 minutes parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
poultry pork red meatvegetables seafood
grilling guide - charcoal grills
grilling guide
smoking 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
Agriculture’s 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
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
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 2½ to 3½ hours 1 to 3 165 °F (74 °C) medium
Turkey: whole
8 to 12 pounds 4 to 5 hours 2 to 4 165 °F (74 °C) medium
12 to 18 pounds 8 to 10 hours 3 to 5 165 °F (74 °C) medium
Duck: whole 3 to 4 pounds 2 to 2½ hours 3 to 4 180 °F (82 °C) medium
Whole Fish: small full grill 1 to 1½ 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
poultrypork red meatseafood
weber® smoker guide
