Instructions / Assembly

28
Lamb
Chops and Steaks, 
Loin, Rib, Sirloin
1" (2.5 cm) thick
1½" (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
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)


Whole, Catfish, Rainbow
Trout, 8-11 oz 
(0.25-0.34 kg)
Shellfish, Scallops, Shrimp
DIRECT
Medium


DIRECT
High
DIRECT
Medium
4-6 per 
½" (1.3 cm)
thickness of fish


5-7 per side

4-8
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole, 
7-12 lbs (2.6-5.4 kg)
INDIRECT
High/OFF/High
INDIRECT
Medium/OFF/Medium
INDIRECT
High/OFF/High
170°F/77°C

170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
14-18 per lb
(7-8 per kg)
25-30 per lb
(11-14 per kg)
11-16 per lb
(5-7 per kg)
Tent with foil until last 
30 minutes of cooking time.
Start skin side down.
Less than 11 lbs (5.0 kg)
Fresh Vegetables
Corn on the cob

Eggplant

Onion, 
½" (1.3 cm) thick
Potatoes, 
Sweet, whole
Baking, whole
Peppers, 
Roasted


Squash, 
Summer, Zucchini
Garlic
Roasted
DIRECT
Medium
DIRECT
Medium

DIR
ECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High


DIRECT
Medium
DIRECT
Medium
20-25

7-10

8-20

40-70
45-90
15-22



7-10

20-25
Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
foil. Grill, rotating occasionally.

Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel
and remove seeds.
Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
FOOD COOKING METHOD/
BURNER SETTING
INTERNAL TEMP. TIME
(total minutes)
SPECIAL INSTRUCTIONS