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/High
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 (5.0kg)
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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