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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
Grilling Chart
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 INDIRECT
Med-Rare
(
145°F/63°C
)
32-40
p
er lb Tent with foil first 45-60
Rib Eye, Sirloin Medium/OFF/Medium
(
)
to Medium (160°F/71°C)
p
(12-15 per kg) 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 crises-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
TR dShld/
DIRECT M di
Md
R
(
145
°
F/
63
°
C)
22
29
T
op
R
oun
d
or
Sh
ou
ld
er
/
Chuck (London Broil) 1½"
(3.8 cm) thick
DIRECT
M
e
di
um
M
e
d
-
R
are
(
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)
1
½
"
(3 8 cm) thick
DIRECT Medium to
Med-Low
Medium (160°F/71 °C)
12-22
30-40
1
½
(3
.
8
cm)
thick
Ribs
2½-4 lbs (0.9-1.5 kg)
INDIRECT
Med/OFF/Med
Medium (160°F/71 °C)
40-60 Grill, turning occasionally.
During last few minutes
brush with barbecue sauce if
desired 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 sides.
Ham halt,
8-10 lbs (3-3.7 kg)
INDIRECT
Med/OFF/Med
Reheat
(
140°F
/
60°C)
2-2½ hours Wrap entire ham in foil and
put on grill without pan or
drip pan
Ham steak precooked,
½” (1.3 cm) thick
DIRECT
Preheat 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.
C
hi
c
k
e
n
Cce
Breast, boneless DIRECT Medium
170°F/77°C
15-22 For even cooking, pound
breast 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 down.
Lamb
Chops and Steaks, Loin, DIRECT Medium
Med-rare (145°F/63°C)
10-20
Rib, Sirloin, 1" (2.5 cm)
thick
to Medium
(
160°F
/
71°C)
1½" (3.8 cm) thick DIRECT Medium
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
16-20
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