Manual

• Knobs have High, Medium and Low settings for flame • When 2 temperatures are listed, for example: Medium to
adjustment. Medium-Low, start with the first and adjust based on cooking
• Heat settings indicated are approximate, progress.
• Grilling times are affected by weather conditions. • Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
FOOD COOKING METHOD/ INTERNAL TEMP. TIME SPECIAL INSTRUCTIONS
BURNER SETTING (total minutes)
Beef
Hamburgers 1/2"(1.3 cm) to
3_,,(1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Steaks, 11/2'' (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil)
11/2"(3.8 cm) thick
Flank, 1/2"(1.3 cm) thick
DIRECT
Medium
INDIRECT
Medium/OFF/Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
10-15
32-40 per Ib
(12-15 per kg)
11-16
18-25
22-29
Med-Rare (145°F/63°C) 11-16
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks 1¼turn to create
criss-cross grill marks.
Pork
Chops,
1" (2.5 cm) DIRECT
11/2"(3.8 cm) thick Medium to Med-Low
Ribs INDIRECT
21/2-4 Ibs (0.9-1.5 kg) Med/OFF/Med
Roast, boneless tenderloin, DIRECT
1 Ib (0.37 kg) Medium
Ham half, INDIRECT
8-10 Ibs (3-3.7 kg) Med/OFF/Med
Medium (160°F/71°C) 12-22
30-40
Medium (160°F/71°C) 40-60
Medium (160°F/71°C)
Reheat (140°F/60°C)
18-22
2-21/2hours
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.
Ham steak precooked, DIRECT Reheat (145°F/63°C) 7-10
1/2"(1.3 cm) thick Preheat Medium
Grill Medium
Hot Dogs DIRECT Reheat (145°F/63°C) 5-10
Medium
Slit skin if desired.
Chicken
Breast, boneless DIRECT 170°F/77°C 15-22 For even cooking, pound breast
Medium to 3_,,(2.0 cm) thick.
Pieces, 2-3 Ibs (0.75- DIRECT Breast 170°F/77°C Start bone side down.
1.1 kg) Med-Low to Medium Thigh 180°F/82°C
Lamb
Chops and Steaks,
Loin, Rib, Sirloin,
1" (2.5 cm) thick
11/2"(3.8 cm) thick
DIRECT
Medium
DIRECT
Medium
Med-rare (145°F/63°C)
to Medium (160°F/71°C
Med-rare (145°F/63°C)
to Medium (160°F/71°C
10-20
16-20
26