Instructions / Assembly

25
Grilling Chart
 Knobs have High, Medium
and Low settings for flame
adjustment.
 Heat settings indicated are approximate.
 Grilling times are affected by weather conditions.
 When 2 t
emperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on
cookin progress.
 Cooking times may vary from chart times depending on the
type of 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 f
irst 45-60
minute
; of cooking time.
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT Medium Med-Rare (145°F/63°C)
to Medium (160
°F/71°C)
11-16 Rotate steaks Vi turn to
create cris
s-cross grill
marks.
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT Medium Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
18-25
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,
1" (2.5 cm)
1½ " (3.8 cm) thick
DIRECT
Medium to Med-
Low
Medium (160°F/71 °C) 12-22
30-40
Ribs
2½-4 lb
s (0.9-1.5 kg)
INDIRE
CT Med/OFF/Med
Medium (160°F/71 °C) 40-60 Grill, turning occasionally.
During last f
ew minutes
brush with barb
ecue sauce
if desi
red 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 si
des.
Ham halt,
8-10 lbs (3-3.7 kg)
INDIRE
CT Med/OFF/Med
Reheat (140°F/60°C) 2-2½ hours Wrap entire h
am in foil and
put on grill without pan or
drip pan
Ham steak precooked,
½” (1.3 cm) thick
DIRECT
Prehea
t 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
breas 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 do
wn.
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