FOOD COOKING METHOD/
BURNER SETTING
INTERNAL TEMP. TIME (total minutes) SPECIAL INSTRUCTIONS
Fish and Seafood
Fillets, Steaks, Chunks Halibut,
Salmon, Swordfish, 8 oz (0.25
kg)
DIRECT Medium 4-6 per ½” (1.3 cm)
thickness of fish
Grill, turning once. Brush grill
with oil to keep fish from sticking.
Remove when inside is opaque
and flaky with skin easily
removed.
Whole, Catfish, Rainbow Trout,
8-11 oz (0.25-0.34 kg)
DIRECT High 5-7 per side
Shellfish, Scallops, Shrimp DIRECT Medium 4-8
Turkey
Whole breast (bone-in) INDIRECT
HI/OFF/HI
170°F/77°C 14-18 Tent with foil until last 30
minutes of cooking time.
Half breast (bone-in) INDIRECT
Medium/OFF/Medium
170°F/77°C 25-30 Start skin side down.
Whole,
7-12 lbs (2.6-4.5 kg)
INDIRECT
HI/OFF/HI
Breast
170°F/77°C
Thigh
180°F/82°C
11-16 Less than 11 lbs.
Fresh Vegetables
Corn on the cob
DIRECT Medium
20-25 Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Eggplant
DIRECT Medium
7-10 Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Onion, ½ (1.3 cm) thick DIRECT Medium
8-20 Grill, turning once. Brush with
olive ail. Put a skewer through
several slices to hold together.
Potatoes, Sweet, whole DIRECT Medium
40-70 Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
Baking, whole
DIRECT High
45-90
Peppers, Roasted
DIRECT High
15-22 Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel and
remove seeds.
Squash, Summer, Zucchini DIRECT Medium
7-10 Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Garlic Roasted DIRECT Medium
20-25 Cut off top, drizzle with olive oil
and wrap in double layer of foil
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