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Find Replacement BBQ Parts for 20,308 Models. Repair your BBQ today.
19
Pork
Chops,
1" (2.5 cm)
1½" (3.8 cm) thick
Ribs
2½-4 lbs (0.9-1.5 kg)
Roast, boneless tenderloin,
1 lb (0.37 kg)
Ham half,
8-10 lbs (3-3.7 kg)
Ham steak precooked,
½" (1.3 cm) thick
Hot Dogs
DIRECT
Medium to Med-Low
INDIRECT
Med/OFF/Med
DIRECT
Medium
INDIRECT
Med/OFF/Med
DIRECT
Preheat Medium
Grill Medium
DIRECT
Medium
Medium (160°F/71°C)
Medium (160°F/71°C)
Medium (160°F/71°C)
Reheat (140°F/60°C)
Reheat (145°F/63°C)
Reheat (145°F/63°C)
12-22
30-40
40-60
18-22
2-2½ hours
7-10
5-10
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.
Turn during cooking to brown
on all sides.
Wrap entire ham in foil and put
on grill without pan or drip pan.
Slit skin if desired.
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
DIRECT
Medium
DIRECT
Med-Low to Medium
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
15-22 For even cooking, pound breast
to ¾" (2.0 cm) thick.
Start bone side down.
Lamb
Chops and Steaks,
Loin, Rib, Sirloin,
1" (2.5 cm) thick
1½" (3.8 cm) thick
DIRECT
Medium
DIRECT
Medium
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
10-20
16-20
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-
0.34 kg)
Shellfish, Scallops, Shrimp
DIRECT
Medium
DIRECT
High
DIRECT
Medium
4-6 per
½" (1.3 cm)
thickness of fish
5-7 per side
4-8
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-4.5 kg)
INDIRECT
HI/OFF/HI
INDIRECT
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
170°F/77°C
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
14-18
25-30
11-16
Tent with foil until last
30 minutes of cooking time.
Start skin side down.
Less than 11 lbs.
FOOD COOKING METHOD/
BURNER SETTING
INTERNAL TEMP. TIME
(total minutes)
SPECIAL INSTRUCTIONS