Weber CHARCOAL Manual Del Usuario página 9

The following cuts, thicknesses, weights, and barbecuing 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.
Barbecue 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 once halfway through barbecuing time.
Beef
steak: new york, porterhouse, rib-eye,
t-bone, or tenderloin
flank steak
minced beef patty
Pork
chop, boneless or bone in
ribs, baby back
ribs, spareribs
ribs, country-style, bone-in
Poultry
chicken breast, boneless, skinless
chicken thigh, boneless, skinless
chicken breast, bone-in
chicken pieces, bone-in leg / thigh
chicken wing
chicken, whole
cornish game hen
turkey, whole, unstuffed
Fish & Seafood
fish, fillet or steak
fish, whole
Vegetables
asparagus
corn: in husk / husked
mushroom: shiitake or button / portabello
onion: halved / 1.25 cm slices
potato: whole / 1.25 cm slices
BARBECUING GUIDE
Thickness / Weight
1.9 cm thick
3.8 cm thick
5 cm thick
0.45 to 0.68 kg, 1.9 cm thick
1.9 cm thick
Thickness / Weight
1.9 cm thick
2.5 cm thick
0.45 kg to 0.90 kg
0.90 kg to 1.36 kg
1.36 kg to 1.81 kg
Thickness / Weight
170 g to 226 g
113 g
283 g to 340 g
56 g to 85 g
1.4 kg to 1.8 kg
0.45 kg to 0.90 kg
4.5 kg to 5.4 kg
5.9 kg to 6.8 kg
Thickness / Weight
0.63 cm to 1.25 cm thick
2.5 cm to 3 cm thick
0.45 kg
1.4 kg
Approximate Grilling Time
4 to 6 minutes direct medium heta
25 to 30 minutes direct medium heat, in husk / 10 to 15 minutes direct medium heat, husked
8 to 10 minutes direct medium heat, shiitake or button / 10 to 15 minutes direct medium heat, portabello
35 to 40 minutes indirect medium heat / 8 to 12 minutes direct medium heat
45 to 60 minutes indirect medium heat / 14 to 16 minutes direct medium heat
Barbecue joints, 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 reaches the desired internal temperature.
Cooking times for beef are for the US Department of Agriculture's
definition of medium doneness unless otherwise noted.
NOTE: General rule for barbecuing fish: 4 to 5 minutes per 1.25 cm
thickness; 8 to 10 minutes per 2.5 cm thickness.
Approximate Grilling Time
4 to 6 minutes direct high heat
10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
8 to 10 minutes direct high heat
8 to 10 minutes direct high heat
Approximate Grilling Time
6 to 8 minutes direct high heat
8 to 10 minutes direct medium heat
3 to 4 hours indirect low heat
3 to 4 hours indirect low heat
1½ to 2 hours indirect medium heat
Approximate Grilling Time
8 to 12 minutes direct medium heat
8 to 10 minutes direct high heat
30 to 40 minutes indirect medium heat
30 to 40 minutes indirect medium heat
18 to 20 minutes direct medium heat
1 to 1½ hours indirect medium heat
50 to 60 minutes indirect high heat
2½ to 3½ hours indirect low heat
3½ to 4½ hours indirect low heat
Approximate Grilling Time
3 to 5 minutes direct high heat
10 to 12 minutes direct high heat
15 to 20 minutes indirect medium heat
30 to 45 minutes indirect medium heat
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