weber Charcoal & Go-Anywhere Grill None - Manual (Page 10)

The following cuts, thicknesses, weights,
and grilling times are meant to be guidelines
rather than hard and fast rules. Cooking
times are affected by such factors as
altitude, wind, outside temperature, and
desired doneness. Two rules of thumb: Grill
steaks, fish fillets, boneless chicken pieces,
and vegetables using the Direct Method for the time given on the chart or to the desired
doneness, turning once halfway through
grilling time. Grill roasts, whole poultry, bone-
in poultry pieces, whole fish, and thicker
cuts using the Indirect Method for the time
given on the chart or until an instant-read
thermometer reaches the desired internal
temperature. Cooking times for beef and lamb are for the USDA’s definition of
medium doneness unless otherwise noted.
Let roasts, larger cuts of meat, and thick
chops and steaks rest for 5 to 10 minutes
before carving. The internal temperature of
the meat will rise by 5 to 10 degrees during
this time.
Beef Thickness/Weight Approximate Grilling Time
Steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin
1 inch thick 5 to 8 minutes: sear 4 to 6 minutes direct high heat,
grill 1 to 2 minutes indirect high heat
1½ inches thick 10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
2 inches thick 14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
Flank Steak 1½ to 2 pounds, ¾ inch thick 8 to 10 minutes direct high heat
Ground beef patty ¾ inch thick 8 to 10 minutes direct high heat
Pork Thickness/Weight Approximate Grilling Time
Chop, boneless or bone in ¾ inch thick 6 to 8 minutes direct high heat
1 inch thick 8 to 10 minutes direct medium
Ribs, baby back 1½ to 2 pounds 3 to 4 hours indirect low
Ribs, spareribs 2½ to 3½ pounds 3 to 4 hours indirect low
Ribs, country-style, bone-in 3 to 4 pounds 1½ to 2 hours indirect medium
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US GRILLING GUIDE