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grilling guide
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines. Factors such as altitude, wind, and outside temperature
can affect cooking times. Two rules of thumb: 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). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted.
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 by 5 to 10 degrees during this time.
Thickness / Weight Approximate Total Grilling Time
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick
6 to 8 minutes: high heat
1 inch thick
8 to 10 minutes: high heat
2 inches thick
14 to 16 minutes: sear 10 minutes high heat,
grill 4 to 6 minutes low heat
Flank Steak
1½ to 2 pounds, ¾ inch
thick
12 to 15 minutes medium heat
Ground Beef Patty
¾ inch thick
8 to 10 minutes medium heat
Bratwurst: fresh
3 ounce link
20 to 25 minutes direct low heat
Chop: boneless or bone in
¾ inch thick
10 to 15 minutes: sear 6 minutes high heat,
grill 4 to 8 minutes low heat
1¼ to 1½ inches thick
14 to 18 minutes: sear 8 minutes high heat,
grill 6 to 10 minutes low heat
Ribs*: baby back, spareribs
3 to 4 pounds
1¼ to 1½ hours low heat (on rib rack)
Ribs: baby back, spareribs
(Weber
®
Q
®
100 and 120)
3 to 4 pounds
1 to 1¼ hours low heat, 30 minutes bone side down,
then turn every 10 to 15 minutes
Tenderloin
1 pound
25 to 30 minutes: sear 10 minutes high heat (turn 3 times),
grill 15 to 20 minutes low heat
Chicken Breast: boneless, skinless
6 to 8 ounces
8 to 12 minutes medium heat
Chicken Pieces: bone in, assorted
3 to 6 ounces
40 to 50 minutes: low heat
Chicken*: whole
4 to 5 pounds
1 to 1½ hours low heat (on roasting rack)
Cornish Game Hen
1½ to 2 pounds
30 to 35 minutes: low heat
Turkey Breast: bone in
4 to 5 pounds
1 to 1½ hours low heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
¼ to ½ inch thick
3 to 5 minutes high heat
1 inch thick
5 to 10 minutes high heat
1¼ inches thick
10 to 12 minutes high heat
Shrimp
1½ ounces
2 to 5 minutes high heat
Asparagus
½-inch diameter
6 to 8 minutes medium heat
Corn
in husk
25 to 30 minutes medium heat
husked
10 to 12 minutes medium heat
Mushroom
shiitake or button
8 to 10 minutes medium heat
portabello
12 to 15 minutes medium heat
Onion
½ inch slices
8 to 12 minutes medium heat
Potato
whole
45 to 60 minutes low heat
½ inch slices
14 to 16 minutes: medium heat
poultry pork red meat
*Cuts that can only be grilled on the Weber
®
Q
®
, Weber
®
Q
®
200 series and Weber
®
Q
®
300 series gas grills.
vegetables seafood
weber
®
q
®
gas grill guide
grilling guide - weber
®
q
®
gas grills