26
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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