Grilling Chart
◼ 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.
FOOD
COOKING METHOD/
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers 1.27 (1/2") to
1.9 cm (3/4") thick
DIRECT
Medium
Medium (71°C / 160°F) 10-15 Grill, turning once.
Roasts
Rib Eye, Sirloin
INDIRECT
Medium/OFF/Medium
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
15-18 per kg
(32-40 per lb)
Tent with foil first 45-60
minutes of cooking time.
Steaks, 2.54 cm (1")
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT
Medium
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
11-16
Rotate steaks and turn to
create criss-cross grill marks
Steaks, 3.8 cm (1-1/2")
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT
Medium
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
18-25
Top Round or Shoulder/
Chuck (London Broil)
3.8 cm (1-1/2") thick
DIRECT
Medium
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
22-29
Flank, 1.27 (1/2") thick
DIRECT
Medium
Med-Rare (63°C / 145°F) 11-16
Pork
Chops,
2.54 cm (1") to
3.8 cm (1-1/2") thick
DIRECT
Medium to Med-Low
Medium (71°C / 160°F) 12-20
30-40
Ribs
0.9 - 1.5 kg
(2-1/2 - 4 lbs.)
INDIRECT
Medium/OFF/Medium
Medium (71°C / 160°F) 40-60
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce
if desired. When done, wrap
in foil.
Roast, boneless
tenderloin,
0.37 kg (1lb)
DIRECT
Medium
Medium (71°C / 160°F) 18-22
Turn during cooking to
brown on all sides.
Ham halt,
3 - 3.7 kg (8 -10 lbs.)
INDIRECT
Med/OFF/Med
Reheat (60°C / 140°F) 2-2½ hours
Wrap entire ham in foil and
put on grill withough pan or
drip pan
Ham steak precooked,
1.27 (1/2") thick
DIRECT
Preheat Medium
Grill Medium
Reheat (63°C / 145°F) 7-10
Hot Dogs
DIRECT
Medium
Reheat (63°C / 145°F) 5-10 Slit skin if desired.
Chicken
Breast, boneless
DIRECT
Medium
77°C / 170°F 15-22
For even cooking, pound
breast to 2.0 cm (3/4") thick.
Pieces, 0.75 - 1.1 kg
(2 - 3 lbs.)
DIRECT
Med-Low to Medium
Breast: 77°C / 170°F
Thigh: 82°C / 180°F
18-25 Start bone side down.
Lamb
Chops and Steaks, Loin,
Rib, Sirloin, 2.54 cm (1")
thick
DIRECT
Medium
Med-rare (63°C / 145°F)
to Medium (71°C / 160°F)
10-20
3.8 cm (1-1/2") thick
DIRECT
Medium
Med-rare (63°C / 145°F)
to Medium (71°C / 160°F)
16-20
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