Cook Times
Here are a few charts that will give you estimates on grill cooking times for specific foods on your weber natural gas grill. Please understand that times may fluctuate depending on altitude, outside temperature and your desired doneness. For more grilling tips and articles visit here: Grilling Tips.
Poultry
| Poultry | Thickness/Weight | Approximate Grilling Time |
|---|---|---|
| chicken breast, boneless,skinless | 6 to 8 ounces | 8 to 12 min. direct medium |
| chicken thigh, boneless, skinless | 4 ounces | 8 to 10 min. indirect high |
| chicken breast, bone-in | 10 to 12 ounces | 30 to 40 min. indirect medium |
| chicken pieces, bone-in leg/thigh | 30 to 40 min. indirect medium | |
| chicken wing | 2 to 3 ounces | 18 to 20 min. direct medium |
| chicken, whole | 3.5 to 4.5 lbs. | 1 to 1.5 hours indirect medium |
| cornish game hen | 1.5 - 2 lbs. | 50 to 60 min indirect high |
| turkey, whole, unstuffed | 10 to 12 lbs. | 2.5 to 3.5 hours indirect low |
| turkey, whole, unstuffed | 13 to 15 lbs. | 3.5 to 4.5 hours indirect low |
Beef
| Beef | Thickness/Weight | Approximate Grilling Time |
|---|---|---|
| steak:new york, porterhouse, rib eye, T-bone, tenderloin | 3/4 inch thick | 4 to 6 min. direct high |
| steak:new york, porterhouse, rib eye, T-bone, tenderloin | 1 inch thick | 5 to 8 min; sear 4 to 6 min. direct high, grill 1 to 2 min. indirect high |
| steak:new york, porterhouse, rib eye, T-bone, tenderloin | 1.5 inches thick | 10 to 14 min; sear 6 to 8 min. direct high, grill 4 to 6 min. indirect high |
| flank | 1.5 to 2 lbs., 3/4 inch thick | 8 to 10 minutes direct high |
| ground beef patty | 3/4 inch thick | 8 to 10 minutes direct high |
Fish & Seafood
| Fish & Seafood | Thickness/Weight | Approximate Grilling Time |
|---|---|---|
| fish, fillet or steak | 1/4 to 1/2 inch thick | 3 to 5 min. direct high |
| fish, fillet or steak | 1 to 1.25 inches thick | 10 to 12 min. direct high |
| fish, whole | 1 lbs. | 15 to 20 min. indirect medium |
| fish, whole | 3 lbs | 30 to 45 min. indirect medium |
Note: General rule for grilling fish: 4 to 5 min. per 1/2 inch thickness; 8 to 10 min. per 1 inch thickness.
Pork
| Pork | Thickness/Weight | Approximate Grilling Time |
|---|---|---|
| chop, boneless or bone-in | 3/4 inch thick | 6 to 8 min. direct high |
| chop, boneless or bone-in | 1 inch thick | 8 to 10 min. direct medium |
| ribs, baby back | 1.5 to 2 lbs. | 3 to 4 hours indirect low |
| ribs, spareribs | 2.5 to 3.5 lbs. | 3 to 4 hours indirect low |
| ribs, country-style, bone-in | 3 to 4 lbs | 1.5 to 2 hours indirect medium |
Vegetables
| Vegetables | Approximate Grilling Time |
|---|---|
| asparagus 1/2 inch diameter | 6 to 8 min. direct medium |
| corn, in husk / husked | 25 to 30 min. direct medium / 10 to 15 min.direct medium |
| mushroom, shitake or button / portabello | 8 to 10 min. direct medium / 10 to 15 min. direct medium |
| onion, halved / 1/2 inch slices | 35 to 40 min. indirect medium / 8 to 12 min. direct medium |
| potato, whole / 1/2 inch slices | 45 to 60 min. indirect medium / 14 to 16 min. direct medium |
Weber Natural Gas Grill, 2010
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