Grilling Guide; Cooking Tips; Food Safety Tips - Weber 58444 Guia Del Propietario

GRILLING GUIDE

Cooking times for beef and lamb use the USDA's definition of medium doneness, unless otherwise noted.
The cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude,
wind, and outside temperature can affect cooking times.
Visit www.weber.com for recipes and grilling tips.
Steak: New York strip,
porterhouse, rib-eye, T-bone,
and filet mignon (tenderloin)
Flank Steak
Ground Beef Patty
Tenderloin
Bratwurst: fresh
Chop: boneless or bone in
Ribs: baby back, spareribs
Ribs: country-style, bone in
Tenderloin
Chicken Breast: boneless, skinless
Chicken Thigh: boneless, skinless
Chicken Pieces: bone in, assorted
Chicken: whole
Cornish Game Hen
Turkey: whole, unstuffed
Fish, Fillet, or Steak:
halibut, red snapper, salmon,
sea bass, swordfish, tuna
Fish: whole
Shrimp
Asparagus
Corn
Mushroom
Onion
Potato
Make sure food fits on the grill with the lid down, leaving approximately 1 inch (2.54 cm) of clearance
between the food and lid.
Thickness / Weight Approximate Total Grilling Time
¾ in (1.9 cm) thick 4 to 6 minutes direct high heat
6 to 8 minutes direct high heat
1 in (2.5 cm) thick
14 to 18 minutes
2 in (5 cm) thick sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
1½ lb to 2 lb (680 g to 907 g),
8 to 10 minutes direct medium heat
¾ in (1.9 cm) thick
¾ in (1.9 cm) thick 8 to 10 minutes direct medium heat
45 to 60 minutes 15 minutes direct medium heat,
3 lb to 4 lb (1.36 kg to 1.81 kg)
and grill 30 to 45 minutes indirect medium heat
3 oz (85 g) link 20 to 25 minutes direct low heat
¾ in (1.9 cm) thick 6 to 8 minutes direct high heat
1¼ in to 1½ in 10 to 12 minutes sear 6 minutes direct high heat,
(3.17 cm to 3.81 cm) thick and grill 4 to 6 minutes indirect high heat
3 lb to 4 lb (1.36 kg to 1.81 kg) 1½ to 2 hours indirect medium heat
3 lb to 4 lb (1.36 kg to 1.81 kg) 1½ to 2 hours indirect medium heat
30 minutes sear 5 minutes direct high heat,
1 lb (453 g)
and grill 25 minutes indirect medium heat
6 oz to 8 oz (170 g to 226 g) 8 to 12 minutes direct medium heat
4 oz (113 g) 8 to 10 minutes direct medium heat
36 to 40 minutes 6 to 10 minutes direct low heat,
3 oz to 6 oz (85 g to 170 g)
30 minutes indirect medium heat
4 lb (1.81 kg) to 5 lb (2.26 kg) 1 to 1¼ hours indirect medium heat
1½ lb (680 g) to 2 lb (907 g) 60 to 70 minutes indirect medium heat
10 lb (4.53 kg) to 12 lb (5.44 kg) 2 to 2½ hours indirect medium heat
¼ in to ½ in
3 to 5 minutes direct medium heat
(0.63 cm to 1.27 cm) thick
1 in to 1¼ in
10 to 12 minutes direct medium heat
(2.54 cm to 3.17 cm) thick
1 lb (453 g) 15 to 20 minutes indirect medium heat
3 lb (1.36 kg) 30 to 45 minutes indirect medium heat
2 to 4 minutes direct high heat
1½ oz (28 g)
½ in (1.27 cm) diameter 6 to 8 minutes direct medium heat
in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
shiitake or button 8 to 10 minutes direct medium heat
portobello 10 to 15 minutes direct medium heat
halved 35 to 40 minutes indirect medium heat
½ in (1.27 cm) slices 8 to 12 minutes direct medium heat
whole 45 to 60 minutes indirect medium heat
9 to 11 minutes parboil 3 minutes,
½ in (1.27 cm) slices
and grill 6 to 8 minutes direct medium heat

Cooking Tips

• Grill steaks, fish fillets, boneless chicken pieces,
and vegetables using the direct method for
the time given on the chart (or to the desired
doneness) turning food once, halfway through
grilling time.
• Grill roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using the
indirect method for the time given on the chart
(or until an instant-read thermometer registers
the desired internal temperature).
• Before carving, let roasts, larger cuts of meat,
and thick chops and steaks rest for 5 to 10
minutes after cooking. The internal temperature
of the meat will rise 5 to 10 degrees during this
time.
• For additional smoke flavor, consider adding
hardwood chips or chunks (soaked in water for
at least 30 minutes and drained) or moistened
fresh herbs such as rosemary, thyme, or bay
leaves. Place the wet wood or herbs directly on
the coals just before you begin cooking.
• Thaw food before grilling. Otherwise, allow for a
longer cooking time if cooking frozen food.

Food Safety Tips

• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Wash your hands thoroughly with hot, soapy
water before starting any meal preparation and
after handling fresh meat, fish, and poultry.
• Never place cooked food on the same plate raw
food was on.
• Wash all plates and cooking utensils that have
come into contact with raw meats or fish with
hot, soapy water and rinse.
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