Knobs have High, Medium and Low settings for flame
adjustment.
Heat settings indicated are approximate.
Grilling times are affected by weather conditions.
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.
Grilling Chart
Grilling times are affected by weather conditions.
fuel, Natural or LP gas.
FOOD
COOKING METHOD/
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers ½" (1.3 cm) to
¾
"
(1.9 cm) thick
DIRECT
Medium
Medium (160
°
F/71
°
C)
10-15
Grill, turning once.
(
)
Roasts
Rib Eye, Sirloin
INDIRECT
Medium/OFF/Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
32-40 per lb
(12-15 per kg)
Tent with foil first 45-60
minute; of cooking time.
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone, Top
Loin, Sirloin
DIRECT Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
11-16
Rotate steaks to create criss-
cross grill marks.
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone, Top
DIRECT Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
18-25
,
,
,
p
Loin, Sirloin
(
)
Top Round or Shoulder/
Chuck (London Broil) 1½" (3.8
cm) thick
DIRECT Medium
Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
22-29
Flank, ½" (1.3 cm) thick
DIRECT Medium
Med-Rare(145
°
F/63
°
C)
11-29
Pork
Chops,
DIREC
Medium (160
°
F/71
°
C)
12-22
1" (2.5 cm)
1½ " (3.8 cm) thick
T Medium to Med-Low
30-40
Ribs
2½-4 lbs (0.9-1.5 kg)
INDIRECT
Med/OFF/Med
Medium (160
°
F/71
°
C)
40-60
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.
Roast, boneless tenderloin,
1lb (0 37 kg)
DIRECT
Medium
Medium (160
°
F/71
°
C)
18-22
Turn during cooking to brown
on all sides
1lb (0.37 kg)
Medium
on all sides.
Ham halt,
8-10 lbs (3-3.7 kg)
INDIRECT
Med/OFF/Med
Reheat (140
°
F/60
°
C)
2-2½ hours
Wrap entire ham in foil and put
on grill without pan or drip pan
Ham steak precooked,
½” (1.3 cm) thick
DIRECT
Preheat Medium
Grill Medium
Reheat (145
°
F/63
°
C)
7-10
Hot Dogs
DIRECT
Medium
Reheat (145
°
F/63
°
C)
5-10
Slit skin if desired.
Chicken
Breast, boneless
DIRECT
Medium
170
°
F/77
°
C
15-22
For even cooking, pound
breast to ¾" (2.0 cm) thick.
Pieces, 2-3 lbs (0.75-
1.1 kg)
DIRECT
Med-Low to Medium
Breast 170
°
F/77
°
C
Thigh 180
°
F/82
°
C
Start bone side down.
Lamb
Lamb
Chops and Steaks, Loin, Rib,
Sirloin, 1" (2.5 cm) thick
DIRECT
Medium
Med-rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
10-20
1½" (3.8 cm) thick
DIRECT
Medium
Med-rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
16-20
27