DCS BH1-36RL - Page 28

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USING THE GRILL
POULTRY:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL
APPROX TIME
(HRS/MINS)
Chicken Breast Boneless 6 -7 oz Direct/Indirect Low-Medium Heat 10-12 min
Chicken Thigh Boneless 3-5 oz Direct/Indirect Low-Medium Heat 10-12 min
Chicken Whole 3-5 lb Indirect/Rotisserie Medium Heat 1-2 hours
Duck Whole 3-5 lb Indirect/Rotisserie Medium Heat 1-2 hours
Turkey Whole 10-12 lb Indirect/Rotisserie Medium Heat 2-3 hours
SEAFOOD:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL
APPROX TIME
(HRS/MINS)
Fish Fillet/Steak:
Halibut ½ -1" Thick Direct Medium Heat 6-10 min
Snapper ½ -1" Thick Direct Medium Heat 6-10 min
Salmon ½ -1" Thick Direct Medium Heat 6-10 min
Sea Bass ½ -1" Thick Direct Medium Heat 6-10 min
Swordfish ½ -1" Thick Direct Medium Heat 6-10 min
Tuna ½ -1" Thick Direct Medium Heat 6-10 min
Trout ½ -1" Thick Direct Medium Heat 6-10 min
Shrimp 2-4 oz Direct Medium Heat 4-5 min
Fish Whole 3-5 lb Indirect Low-Medium Heat 20-30 min
* Slow cooking of some meat cuts may require surfaces to be seared over direct high heat prior to indirect cooking.
VEGETABLES:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL
APPROX TIME
(HRS/MINS)
Aubergine 1" Thick Slices Direct Low Heat 4-6 min
Asparagus ½" Stem
Diameter
Direct Low Heat 4-6 min
Corn on the Cob Whole Direct/Indirect Low Heat 20-25 min
Mushroom - Portobello Whole Direct Low Heat 8-10 min
Onion ½" Thick Slices Direct Low Heat 10-12 min
Peppers Halved Direct Low Heat 8-10 min
Potato ½" Thick Slices Direct Low Heat 10-15 min
Tomato Halved Direct Low Heat 4-6 min
Zucchini
1" Thick Slices Direct Low Heat
4-6 min
Sweet Potato
1" Thick Slices Direct Low Heat
10-12 min
FRUIT:
FOOD TYPE THICKNESS WEIGHT METHOD
TEMP CONTROL
DIAL
APPROX TIME
(HRS/MINS)
Bananas Halved Direct Low Heat 5-6 min
Peaches
Halved
Direct Low Heat 6-8 min
Apricots Halved Direct Low Heat 6-8 min
Nectarines Halved Direct Low Heat
6-8 min
Pineapple ½" Thick Slices Direct Low Heat
5-6 min
Grilling
Cooking Chart - Main Grill