Manual

• 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.
FOOD COOKING METHOD/ INTERNAL TEMP. TIME SPECIAL INSTRUCTIONS
BURNER SETTING (total minutes)
Beef
Hamburgers V:" (1.3 cm) to DIRECT
Y4"(1.9 cm) thick Medium
Roasts INDIRECT
Rib Eye, Sirloin Medium!OFF/Medium
Steaks, 1" (2.5 cm) DIRECT
Porterhouse, Rib, T-bone, Top Medium
Loin, Sirloin
Steaks, 1V:"(3.8 cm) DIRECT
Porterhouse, Rib, T-bone, Medium
Top Loin, Sirloin
Top Round or Shoulder/ DIRECT
Chuck (London Broil) Medium
1V:" (3.8 cm) thick
Flank, V:"(1.3 cm)thick DIRECT
Medium
Medium ( 160°F/71 °C)
Med-Rare (145°F/63°C
Medium ( 160°F/71 °C)
Med-Rare (145°F/63°C
Medium ( 160°F/71 °C)
Med-Rare ( 145 °F/63 °C
Medium ( 160°F/71 °C)
Med-Rare ( 145 °F/63 °C
Medium ( 160°F/71 °C)
Med-Rare (145°F/63°C
10-15
to 32-40 per lb
(15-18 per kg)
to 11-16
to 18-25
to 22-29
11-16
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks 1/4turn to create criss-
cross grill marks.
Pork
Chops,
1" (2.5 cm) DIRECT Medium ( 160°F/71 °C) 12-22
1g:" (3.8 cm) thick Medium to Med-Low 30-40
Ribs INDIRECT Medium ( 160°F/71 °C) 40-60
2V:-4 lbs (0.9-1.5 kg) Med/OFF/Med
Roast, boneless tenderloin, 1 DIRECT Medium (160°F/71°C) 18-22
lb (0.37 kg) Medium
Ham hall INDIRECT Reheat (140°F/60°C) 2-2 V: hours
8-10 lbs (3-3.7 kg) Med/OFF/Med
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 toil and put on
grill without pan or drip pan.
Ham steak precooked, DIRECT Reheat (145 °F/63 °C) 7-10
V2" (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 to
Medium Y4" (2.0 cm) thick.
Pieces, 2-3 lbs (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
1V2" (3.8 cm) thick
DIRECT
Medium
DIRECT
Medium
Med-rare (145 °F/63 °C) 10-20
to Medium (160°F/71 °C)
Med-rare (145 °F/63 °C) 16-20
to Medium (160°F/71 °C)
25