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grilling guide
smoking guide
The cuts, thicknesses, weights, charcoal quantities and cooking 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. Cooking times for beef are for the United States Department of
Agriculture’s definition of medium doneness unless otherwise noted. Cooking times listed are for foods
that have been completely thawed.
Thickness / Weight Smoking Time Wood Chunks Internal Temperature / Doneness
Beef brisket
5 to 6 pounds
6 to 8 hours
3 to 5 190 °F (88 °C) well-done
Lamb roast, venison
5 to 7 pounds
5 to 6 hours
3 to 5 160 °F (71 °C) medium
Large cuts of game
7 to 9 pounds
6 to 8 hours
3 to 5 170 °F (76 °C) well-done
Beef ribs
full grill
6 to 7 hours
2 to 4 160 °F (71 °C) well-done
Pork roast
4 to 8 pounds
5 to 6 hours
3 to 5 170 °F (76 °C) well-done
Pork ribs
full grill
4 to 6 hours
2 to 4 Meat begins to pull from bone
Ham: fresh whole
10 to 18 pounds
8 to 12 hours
2 to 4 170 °F (76 °C) well-done
Pork shoulder
4 to 8 pounds
8 to 12 hours
3 to 5 190 °F (88 °C) well-done
Chicken: whole
5 pounds
2½ to 3½ hours
1 to 3 165 °F (74 °C) medium
Turkey: whole
8 to 12 pounds
4 to 5 hours
2 to 4 165 °F (74 °C) medium
12 to 18 pounds
8 to 10 hours
3 to 5 165 °F (74 °C) medium
Duck: whole
3 to 4 pounds
2 to 2½ hours
3 to 4 180 °F (82 °C) medium
Whole Fish: small
full grill
1 to 1½ hours
2 to 4 Flakes with fork
Whole Fish: large
3 to 6 pounds
3 to 4 hours
2 to 4 Flakes with fork
Lobster and Shrimp
full grill
1 hour
2 to 4 Firm and pink
poultrypork red meatseafood
weber
®
smoker guide