Weber Q200 Series User Manual

Grilling Guide
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines
rather than hard and fast rules. Cooking times are affected by such factors as altitude,
wind, outside temperature, and desired doneness. Grill using the Direct Method for
the time given on the chart or to the desired doneness, turning once halfway through
grilling time. Cooking times for beef and lamb are for USDA’s definition of medium
doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops and
steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will
rise by 5 to 10 degrees during this time.
Beef
Steak: New York, porterhouse, rib-eye, T-bone, or tenderloin
3/4 inch thick 6 to 8 minutes High
1 inch thick 8 to 10 minutes High
1 to 1-1/2 inches thick 14 to 16 minutes; sear 10 minutes High,
grill 4 to 6 minutes Low
Flank steak
1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes Medium
Kabob
1 to 1-1/2 inch cubes 10 to 12 minutes Medium
Tenderloin, whole
3-1/2 to 4 pounds 45 to 50 minutes (medium rare);
sear 12 minutes High (turning 4 times),
grill 33 to 38 minutes Low
Ground beef patty
3/4 inch thick 8 to 10 minutes Medium
Rib roast
7 to 7-1/2 pounds 2-1/4 hours Low (grill bone side down)
Game
Duck breast, boneless
7 to 8 ounces 10 to 15 minutes Low
= Cuts that can only be grilled on the Weber
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Q
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, Weber
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Q
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200 series and Weber
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Q
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300 series gas grills

Weber Q200 Series Specifications

General

Ignition System	Electronic
Main burners BTU-per-hour input	12, 000 BTU
Primary cooking area	280 square inches
Total cooking area	280 square inches
Fuel type	Propane
Grate Material	Cast iron
Grill Material	Cast aluminum
Warranty	5 years