Weber 62620 User Manual
CHARCOAL GRILL
OWNER’S GUIDE & RECIPES
Do not discard. This contains important product dangers, warnings, and cautions.
BARBACOA DE CARBÓN
GUÍA DEL PROPIETARIO Y RECETAS
No desechar. Contiene importantes avisos de peligros, advertencias y precauciones
respecto al producto.
GRILL A CHARBON DE BOIS
MODE D’EMPLOI & RECETTES
Ne pas jeter. Contient des précautions de sécurité avec le produit, des mises en garde
et des avertissements.
FAILURE TO HEED THESE DANGER,
WARNING AND CAUTION STATEMENTS
MAY CAUSE SERIOUS BODILY INJURY
OR DEATH, OR A FIRE OR EXPLOSION
RESULTING IN DAMAGE TO PROPERTY.
mSAFETY SYMBOLS (m) will alert you to
important SAFETY information.
mSignal words DANGER, WARNING, or CAUTION
will be used with the m SAFETY SYMBOL.
mDANGER will identify the most serious hazard.
mPlease read all safety information contained in this
Owner’s Guide before operating this barbecue.
mDANGER
m Failure to follow the Dangers, Warnings and Cautions contained
in this Owner’s Manual may result in serious bodily injury or death,
or in a fire or an explosion causing damage to property.
m Do not use indoors! This barbecue is designed for outdoor use
only. If used indoors, toxic fumes will accumulate and cause
serious bodily injury or death.
m Only use this barbecue outdoors in a well-ventilated area. Do not
use in a garage, building, breezeway or any other enclosed area.
m Do not use this barbecue under any overhead combustible
construction.
m Improper assembly may be dangerous. Please follow the
assembly instructions in this manual. Do not use barbecue unless
all parts are in place. Make sure either the ash catcher is properly
attached to the legs underneath the bowl of the barbecue, or the
high capacity ash catcher is in place, before lighting the grill.
m Do not add charcoal starter fluid or charcoal impregnated with
charcoal lighter fluid to hot or warm charcoal. Cap starter fluid
after use, and place a safe distance away from the barbecue.
m Do not use gasoline, alcohol or other highly volatile fluids to ignite
charcoal. If using charcoal starter fluid, remove any fluid that
may have drained through the bottom vents before lighting the
charcoal.
2
m You should exercise reasonable care when operating your
barbecue. It will be hot during cooking and should never be left
unattended during use.
m Do not leave infants, children or pets unattended near a hot
barbecue.
m Do not attempt to move a hot barbecue. Allow the grill to cool
before moving.
m Do not use this barbecue within five feet of any combustible
material. Combustible materials include, but are not limited to
wood or treated wood decks, patios and porches.
m Do not remove ashes until all charcoal is completely burned out
and are fully extinguished and grill is cool.
m Always put charcoal in Char-Baskets™ or on top of the lower
(charcoal) grate. Do not put charcoal directly in the bottom of
the bowl.
m Do not wear clothing with loose flowing sleeves while lighting or
using the barbecue.
m Do not use barbecue in high winds.
mWARNING
m Keep the barbecue on a secure, level surface at all times, clear of
combustible material.
m Remove the lid from the barbecue while lighting and getting the
charcoal started.
m Never touch the cooking or charcoal grates, ashes, charcoal or
the barbecue to see if they are hot.
m Do not use water to control flare-ups or to extinguish charcoal, as
it may damage the porcelain finish. Slightly close bottom air vents
(dampers) and place lid on bowl.
m Extinguish coals when finished cooking. Close all vents (dampers)
after putting lid on bowl.
m Barbecue mitts should always be worn while cooking, adjusting
air vents (dampers), adding charcoal and handling the
thermometer or lid.
m Use proper barbecue tools, with long, heat-resistant handles.
m Some models may include the Tuck-Away™ lid holder feature.
The Tuck-Away™ lid holder is used to store the lid while checking
on or turning your food. Do not use the Tuck-Away™ lid holder
as a handle to lift or move the grill. For those models without
the Tuck-Away™ feature, use the hook on the inside of the lid to
hang the lid on the side of the barbecue bowl. Do not place a hot
lid on carpeting or grass. Do not hang the lid on the bowl handle.
m Never dump hot coals where they might be stepped on or be
a fire hazard. Never dump ashes or coals before they are fully
extinguished. Do not store barbecue until ashes and coals are
fully extinguished.
m Keep the cooking area clear of flammable vapor and liquids, such
as gasoline, alcohol, etc., and combustible material.
m Handle and store hot electric starters carefully.
m Keep electrical wires and cords away from the hot surfaces of
the barbecue and away from high traffic areas.
m The use of alcohol, prescription or non-prescription drugs may
impair the consumer’s ability to properly assemble or safely
operate the barbecue.
®
m This Weber
recreational vehicles and/or boats.
m This barbecue is not intended for and should never be used as a
heater.
m Combustion by-products produced when using this product
contain chemicals known to the State of California to cause
cancer, birth defects or other reproductive harm.
barbecue is not intended to be installed in or on
mCAUTION
m Lining the bowl with aluminum foil will obstruct the air flow.
Instead, use a drip pan to catch drippings from meat when
cooking by the indirect method.
m Using sharp objects to clean the cooking grate or remove ashes
will damage the finish.
m Using abrasive cleaners on the cooking grates or the barbecue
itself will damage the finish.
m The barbecue should be thoroughly cleaned on a regular basis.
TABLE OF CONTENTS
Safety Information .......................4-6
Helpful Hints ............................ 7-9
Charcoal Grill
Cooking, Direct Method ...................10
Charcoal Grill
Cooking, Indirect Method ................. 11
Grilling Guide .........................12 -13
Recipes ...............................14 -18
If you need replacement parts or have questions
about the assembly, use or maintenance of your grill,
please call Weber Customer Service.
For purchases made in the U.S.
1-800-446-1071
For purchases made in Canada
1-800-265-2150
For purchases made in Mexico
(52) (33) 3615-0736 x113
Información de seguridad ..............19-21
Sugerencias Prácticas ................ 22-24
Cocinando en Asador de
Carbón, Método Directo ................. 25
Cocinando en Asador de
Carbón, Método Indirecto ................ 26
Guía para Asar ....................... 27-28
Recetas .............................. 29-33
Si necesita partes de repuesto o tiene preguntas
acerca del ensamblaje, uso o mantenimiento del su
asador, por favor llame al Departamento de Soporte
y Servicio al Cliente de Weber.
Para compras hechas en los Estados Unidos:
1-800-446-1071
Para compras hechas en Canadá:
1-800-265-2150
Para compras hechas en México:
(52) (33) 3615-0736 x113
Précautions de sécurité ............... 34-36
Conseils Utiles ....................... 37-38
Cuisson au Charbon de Bois,
Méthode Directe ........................ 39
Cuisson au Charbon de Bois,
Méthode Indirecte ....................... 40
Guide de Cuisson au Barbecue ....... 41- 42
Recettes ............................. 43-47
Si vous avez besoin de pièces de rechange ou si
vous avez des questions sur le montage, l’utilisation
ou l’entretien de votre grill, veuillez consulter le
Service Client de Weber.
Pour les achats effectués aux États-Unis:
1-800-446-1071
Pour les achats effectués au Canada:
1-800-265-2150
Pour les achats effectués au Mexique:
(52) (33) 3615-0736 x113
3
SAFETY INFORMATION
FAILURE TO HEED THESE DANGER, WARNING AND CAUTION
STATEMENTS MAY CAUSE SERIOUS BODILY INJURY OR
DEATH, OR A FIRE OR EXPLOSION RESULTING IN DAMAGE
TO PROPERTY.
WARRANTY
Weber-Stephen Products Co., (Weber) hereby warrants to the
ORIGINAL PURCHASER of this Weber
be free from defects in material and workmanship from the date of
purchase as follows:
Cooking/Charcoal grates ............. 2 years
Nylon handles ....................... 10 years
Stainless Steel One-Touch™ ........... 10 years
Cleaning System
Thermoplastic/Thermoset Parts ........10 years
excluding fading
Bowl and lid against rust/ ............. 10 years
burn-through
All remaining parts ................... 2 years
when assembled and operated in accordance with the printed
instructions accompanying it. Weber may require reasonable proof
of your date of purchase. THEREFORE, YOU SHOULD RETAIN
YOUR SALES SLIP OR INVOICE AND RETURN THE WEBER
LIMITED WARRANTY REGISTRATION CARD IMMEDIATELY.
This Limited Warranty shall be limited to the repair or replacement
of parts which prove defective under normal use and service
and which on examination shall indicate to Weber’s satisfaction
they are defective. If Weber conrms the defect and approves
the claim, Weber will elect to repair or replace such parts without
charge. If you are required to return defective parts, transportation
charges must be prepaid. Weber will return parts to the purchaser,
carriage or postage prepaid.
®
charcoal grill, that it will
4
This Limited Warranty does not cover any failures or operating
difculties due to accident, abuse, misuse, alteration,
misapplication, vandalism, improper installation or improper
maintenance or service, or failure to perform normal and routine
maintenance. Deterioration or damage due to severe weather
conditions such as hail, hurricanes, earthquakes or tornadoes,
discoloration due to exposure to chemicals, either directly or in the
atmosphere, is not covered by this Limited Warranty.
There are no other express warranties except as set forth herein,
and any applicable implied warranties of merchantability and
tness are limited in duration to the period of coverage of this
express written Limited Warranty. Some regions do not allow
limitation on how long an implied warranty lasts, so this limitation
may not apply to you.
Weber is not liable for any special, indirect or consequential
damages. Some regions do not allow the exclusion or limitation of
incidental or consequential damages, so this limitation or exclusion
may not apply to you.
Weber does not authorise any person or company to assume
for it any other obligation or liability in connection with the sale,
installation, use, removal, return or replacement of its equipment;
and no such representations are binding on Weber.
mSAFETY SYMBOLS (m) will
alert you to important
information.
SAFETY
mSignal words DANGER,
WARNING,
be used with the m
SYMBOL
or CAUTION will
SAFETY
.
mDANGER will identify the most
serious hazard.
mPlease read all safety
information contained in this
Owner’s Guide before operating
this barbecue.
SAFETY INFORMATION
mDANGER
m Failure to follow the Dangers, Warnings
and Cautions contained in this Owner’s
Manual may result in serious bodily injury
or death, or in a fire or an explosion
causing damage to property.
m Do not use indoors! This barbecue is
designed for outdoor use only. If used
indoors, toxic fumes will accumulate and
cause serious bodily injury or death.
m Only use this barbecue outdoors in a well-
ventilated area. Do not use in a garage,
building, breezeway or any other enclosed
area.
m Do not use this barbecue under any
overhead combustible construction.
m Improper assembly may be dangerous.
Please follow the assembly instructions in
this manual. Do not use barbecue unless
all parts are in place. Make sure either the
ash catcher is properly attached to the
legs underneath the bowl of the barbecue,
or the high capacity ash catcher is in
place, before lighting the grill.
m Do not add charcoal starter fluid or
charcoal impregnated with charcoal lighter
fluid to hot or warm charcoal. Cap starter
fluid after use, and place a safe distance
away from the barbecue.
m Do not use gasoline, alcohol or other
highly volatile fluids to ignite charcoal. If
using charcoal starter fluid, remove any
fluid that may have drained through the
bottom vents before lighting the charcoal.
m You should exercise reasonable care when
operating your barbecue. It will be hot
during cooking and should never be left
unattended during use.
m Do not leave infants, children or pets
unattended near a hot barbecue.
m Do not attempt to move a hot barbecue.
Allow the grill to cool before moving.
m Do not use this barbecue within five feet
of any combustible material. Combustible
materials include, but are not limited to
wood or treated wood decks, patios and
porches.
m Do not remove ashes until all charcoal
is completely burned out and are fully
extinguished and grill is cool.
m Always put charcoal in Char-Baskets™ or
on top of the lower (charcoal) grate. Do
not put charcoal directly in the bottom of
the bowl.
m Do not wear clothing with loose flowing
sleeves while lighting or using the
barbecue.
m Do not use barbecue in high winds.
mWARNING
m Keep the barbecue on a secure, level
surface at all times, clear of combustible
material.
m Remove the lid from the barbecue while
lighting and getting the charcoal started.
m Never touch the cooking or charcoal
grates, ashes, charcoal or the barbecue to
see if they are hot.
m Do not use water to control flare-ups or to
extinguish charcoal, as it may damage the
porcelain finish. Slightly close bottom air
vents (dampers) and place lid on bowl.
m Extinguish coals when finished cooking.
Close all vents (dampers) after putting lid
on bowl.
5
SAFETY INFORMATION
m Barbecue mitts should always be
worn while cooking, adjusting air vents
(dampers), adding charcoal and handling
the thermometer or lid.
m Use proper barbecue tools, with long,
heat-resistant handles.
m Some models may include the Tuck-
Away™ lid holder feature. The Tuck-Away™
lid holder is used to store the lid while
checking on or turning your food. Do not
use the Tuck-Away™ lid holder as a handle
to lift or move the grill. For those models
without the Tuck-Away™ feature, use the
hook on the inside of the lid to hang the
lid on the side of the barbecue bowl. Do
not place a hot lid on carpeting or grass.
Do not hang the lid on the bowl handle.
m Never dump hot coals where they might
be stepped on or be a fire hazard. Never
dump ashes or coals before they are fully
extinguished. Do not store barbecue until
ashes and coals are fully extinguished.
m Keep the cooking area clear of flammable
vapor and liquids, such as gasoline,
alcohol, etc., and combustible material.
m Handle and store hot electric starters
carefully.
m Keep electrical wires and cords away from
the hot surfaces of the barbecue and away
from high traffic areas.
m The use of alcohol, prescription or
non-prescription drugs may impair the
consumer’s ability to properly assemble or
safely operate the barbecue.
®
m This Weber
be installed in or on recreational vehicles
and/or boats.
m This barbecue is not intended for and
should never be used as a heater.
m Combustion by-products produced when
using this product contain chemicals
known to the State of California to cause
cancer, birth defects or other reproductive
harm.
barbecue is not intended to
mCAUTION
m Lining the bowl with aluminum foil will
obstruct the air flow. Instead, use a drip
pan to catch drippings from meat when
cooking by the indirect method.
m Using sharp objects to clean the cooking
grate or remove ashes will damage the
finish.
m Using abrasive cleaners on the cooking
grates or the barbecue itself will damage
the finish.
m The barbecue should be thoroughly
cleaned on a regular basis.
6
HELPFUL HINTS
TO START A CHARCOAL GRILL
• It is recommended that the grill be heated
up and the fuel kept red hot, with the lid on,
for at least 30 minutes prior to cooking for
the first time.
• Remove the lid and open all air vents
before building the fire. NOTE: For proper
airflow, remove accumulated ashes from
the bottom of the grill if present (only after
the coals are fully extinguished). Charcoal
requires oxygen to burn, so be sure nothing
clogs the vents.
• Mound the briquets into a pyramid-shaped
pile or pile the charcoal into a Weber
RapidFire® chimney starter.
• Place either lighter cubes (they are nontoxic, odorless and tasteless) or crumpled
newspaper under the pile of briquets
and light. NOTE: We purposely left out
instructions for using lighter fluid. That’s
because we think the choices previously
outlined are superior. Lighter fluid is messy
and can impart a chemical taste to your
food unless it is thoroughly burned off. If
you choose to use lighter fluid, follow the
manufacturer’s instructions and NEVER
add lighter fluid to a burning fire.
®
• When coals are covered with a light grey
ash (usually 25 to 30 minutes), arrange the
coals with long-handled tongs according to
the cooking method you are going to use.
• For additional smoke flavor, consider
adding hardwood chips or chunks (soaked
in water for at least 30 minutes and
drained) or moistened fresh herbs such as
rosemary, thyme, or bay leaves. Place the
wet wood or herbs directly on the coals just
before you begin cooking.
• When removing the grill lid during cooking,
lift to the side, rather than straight up.
Lifting straight up may create suction,
drawing ashes up onto your food.
7
HELPFUL HINTS
EASY STEPS TO GRILLING
GREATNESS
Follow these tips and you won’t go wrong.
And neither will your dinner.
• Direct, indirect, or a little of both? Read
the recipe and look for the instructions for
setting up your grill. There are two methods
of cooking in a Weber
indirect. See the following pages for
specific instructions.
• Don’t try to save time by placing food on
a grill that’s not quite ready. Let charcoal
burn until it has a light grey ash coating
(keep the vents open so the fire does not
go out).
• Use a spatula and tongs but leave the fork.
You’ve probably seen people poking their
meat with one, but it causes juices and
flavor to escape and that can dry out your
food.
• Make sure the food fits on the grill with the
lid down. At least 1 inch clearance between
the food and the lid is ideal.
®
grill—direct and
• Resist the urge to open the lid to check on
your dinner every couple of minutes. Every
time you lift the lid heat escapes, which
means it will take longer to get dinner on
the table.
• Unless the recipe calls for it, turn your food
over only once.
• You will control flare-ups, reduce cooking
time, and get altogether better results if
you grill with the lid down.
• Resist the urge to use a spatula to press
down on foods such as burgers. You’ll
squeeze out all that wonderful flavor.
• A light coating of oil will help brown your
food evenly and keep it from sticking to the
cooking grate. Always brush or spray oil on
your food, not the cooking grate.
FOOD SAFETY TIPS
• Wash your hands thoroughly with hot,
soapy water before starting any meal
preparation and after handling fresh meat,
fish, and poultry.
• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Never place cooked food on the same
plate the raw food was on.
• Wash all plates and cooking utensils which
have come into contact with raw meats or
fish with hot, soapy water and rinse.
8
HELPFUL HINTS
USE OF WEBER RECIPES
• All recipes in this book have been
developed on the basis of 70°F/21°C
weather and little or no wind. Therefore,
if you are cooking on a cold and/or
windy day or at high altitudes, it may be
necessary to allow more time.
• The cooking times in this book should
be used as guidelines, not exact cooking
times, as much depends upon the size and
thickness of the food.
EASY GRILL CARE
Add years to the life of your Weber® grill by
giving it a thorough cleaning once a year.
IT’S EASY TO DO:
• Make sure the grill is cool and coals are
totally extinguished.
• Remove the cooking and charcoal grates.
• Remove ashes.
• Wash your grill with a mild detergent and
water. Rinse well with clear water and wipe
dry.
• It is not necessary to wash the cooking
grate after each use. Simply loosen residue
with a bristle barbecue brush or crumpled
aluminium foil, then wipe off with paper
towels.
9
CHARCOAL GRILL COOKING
CHARCOAL BRIQUET GUIDE FOR THE DIRECT METHOD OF COOKING
Grill Diameter Briquets Needed
Go-Anywhere
®
16
14.5" (37 cm)
30
18.5" (47 cm)
40
22.5" (57 cm)
50
26.75" (68 cm)
80
37.5" (95 cm)
150
DIRECT METHOD
The direct method means that the food is
cooked directly over prepared coals. For
even cooking, food should be turned once,
halfway through the grilling time. Use the
direct method for foods that take less than
25 minutes to cook: steaks, chops, kabobs,
vegetables, and the like.
1. Open all vents.
3. Ignite the charcoal briquets. Leave the lid
off until the briquets have a light coating of
grey ash, about 25 to 30 minutes.
4. Spread prepared briquets evenly across the
charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate.
7. Place the lid on the grill. Consult your
recipe for recommended cooking times.
2. Heap the recommended amount of
charcoal briquets in the center of the
charcoal grate (refer to the chart below).
10
CHARCOAL GRILL COOKING
CHARCOAL BRIQUET GUIDE FOR THE INDIRECT METHOD OF COOKING
Grill
Diameter
Standard Briquets
for rst hour
Standard Briquets to add
for each additional hour
Go-Anywhere
®
8 per side 2 per side
14.5" (37 cm)
9 per side 6 per side
18.5" (47 cm)
20 per side 7 per side
22.5" (57 cm)
25 per side 8 per side
26.75" (68 cm)
40 per side 9 per side
37.5" (95 cm)
75 per side 22 per side
INDIRECT METHOD
Use the indirect method for foods that require
25 minutes or more of grilling time or for
foods so delicate that direct exposure to the
heat source would dry them out or scorch
them. Examples include roasts, bone-in poultry
pieces, and whole fish as well as delicate fish
fillets. To set up for indirect cooking, prepared
charcoal briquets are set on either side of the
food. Heat rises, reflects off the lid and inside
surfaces of the grill, and circulates to slowly
cook the food evenly on all sides. There’s no
need to turn the food over.
NOTE: For meats that require more than one
hour to cook, additional briquets must be
added to each side as indicated in the chart
below.
1. Open all vents.
2. Place the recommended amount of
charcoal briquets on each side of the
charcoal grate (refer to the chart below).
Leave enough room for a drip pan between
the coals.
3. Ignite the charcoal briquets. Leave the lid
off until the coals have a light coating of
grey ash, about 25 to 30 minutes.
4. Place a drip pan between the coals in the
center of the charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate directly
above the drip pan.
7. Place the lid on the grill. Consult your
recipe for recommended cooking times.
11
Pork Thickness / Weight Approximate Grilling Time
chop, boneless or bone in ¾ inch thick
6 to 8 minutes direct high heat
1 inch thick
8 to 10 minutes direct medium
ribs, baby back 1½ to 2 pounds
3 to 4 hours indirect low
ribs, spareribs 2½ to 3½ pounds
3 to 4 hours indirect low
ribs, country-style, bone-in 3 to 4 pounds
1½ to 2 hours indirect medium
GRILLING GUIDE
Beef Thickness / Weight Approximate Grilling Time
steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin
1 inch thick
5 to 8 minutes: sear 4 to 6 minutes direct high heat,
grill 1 to 2 minutes indirect high heat
1½ inches thick
10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
2 inches thick
14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
flank steak 1½ to 2 pounds, ¾ inch thick
8 to 10 minutes direct high heat
ground beef patty ¾ inch thick
8 to 10 minutes direct high heat
The following cuts, thicknesses, weights,
and grilling 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. 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
12
doneness, turning once halfway through
grilling time. Grill roasts, whole poultry, bonein 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 and
lamb are for the USDA’s definition of
medium doneness unless otherwise noted.
Let roasts, larger cuts of meat, and thick
chops and steaks rest for 5 to 10 minutes
before carving. The internal temperature of
the meat will rise by 5 to 10 degrees during
this time.
Poultry Thickness / Weight Approximate Grilling Time
chicken breast, boneless, skinless 6 to 8 ounces
8 to 12 minutes direct medium
chicken thigh, boneless, skinless 4 ounces
8 to 10 minutes direct medium
chicken breast, bone-in 10 to 12 ounces
30 to 40 minutes indirect medium
chicken pieces, bone-in leg / thigh
30 to 40 minutes indirect medium
chicken wing 2 to 3 ounces
18 to 20 minutes direct medium
chicken, whole 3½ to 4½ pounds
1 to 1½ hours indirect medium
cornish game hen 1½ to 2 pounds
50 to 60 minutes indirect high
turkey, whole, unstuffed 10 to 12 pounds
2½ to 3½ hours indirect medium
13 to 15 pounds
3½ to 4½ hours indirect medium
GRILLING GUIDE
Vegetables Approximate Grilling Time
asparagus
4 to 6 minutes direct medium
corn: in husk / husked
25 to 30 minutes direct medium, in husk / 10 to 15 minutes direct medium, husked
mushroom: shiitake or button / portabello
8 to 10 minutes direct medium, shiitake or button / 10 to 15 minutes direct medium, portabello
onion: halved / ½ inch slices
35 to 40 minutes indirect medium / 8 to 12 minutes direct medium
potato: whole / ½ inch slices
45 to 60 minutes indirect medium / 14 to 16 minutes direct medium
Fish & Seafood Thickness / Weight Approximate Grilling Time
fish, fillet or steak ¼ to ½ inch thick
3 to 5 minutes direct high
1 to 1¼ inches thick
10 to 12 minutes direct high
fish, whole 1 pound
15 to 20 minutes indirect medium
3 pounds
30 to 45 minutes indirect medium
Note: General rule for grilling fish: 4 to 5 minutes per ½ inch thickness; 8 to 10 minutes per 1 inch thickness.
13
RECIPES
WHOLE ROAST CHICKEN
Indirect/Medium
1 whole chicken, 4 - 5 pounds
Olive oil
Kosher salt
Freshly ground black pepper
Rinse chicken and pat dry with paper towels. Twist
wing tips under back and tie legs together with
string. Brush entire outer surface of chicken with oil
and lightly season with salt and pepper.
Grill chicken, breast side up, over indirect medium
heat until the internal temperature reaches
180°F/82°C in the thickest part of the thigh
and 170°F/77°C in the breast, 1¼ to 1½ hours.
Transfer chicken to serving platter; let stand
10 minutes before carving.
Makes 4 to 6 servings.
TURKEY
Indirect/Medium
1 turkey, 10 to 12 pounds
Olive oil
Kosher salt
Freshly ground black pepper
Remove neck and giblets. Rinse turkey thoroughly
and pat dry with paper towels.
Brush outer surface of turkey with oil and season
with salt and pepper inside and out. Pull turkey
skin over neck and fasten behind back with a
skewer. Twist wings under back and tie legs and tail
together securely, or tuck legs under band of skin.
Grill turkey, breast side up, over indirect medium
heat until turkey is tender; 11 to 13 minutes per
pound or to an internal temperature of 180°F/82°C
in the thickest part of the thigh and 170°F/77°C in
the breast. When turkey is about two-thirds done,
cut the band of skin or string holding the legs
together.
Remove turkey from cooking grate and let stand
10 minutes before carving.
Makes 10 to 12 servings.
SPICY LAMB KABOBS
Direct/Medium
For the marinade:
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons grated orange rind
1 tablespoon lemon juice
1 green onion and top, chopped
¼ teaspoon ground cinnamon
¹⁄
teaspoon ground cloves
8
2 pounds lean lamb, cut into 1½" cubes
To make the marinade: Combine the marinade
ingredients in a shallow, glass baking dish or plastic
bag. Add the lamb. Refrigerate, covered, 4 to 6
hours. Drain lamb; reserve marinade. Pour reserved
marinade into a small sauce pan. Bring to a boil
over high heat and boil for 1 full minute.
Arrange lamb on 4 to 6 skewers. Grill lamb over
direct medium heat to medium doneness, about
10 minutes, turning and basting with the reserved
marinade once halfway through grilling time.
Makes 4 to 6 servings.
14
RECIPES
BASIC BURGERS
Direct/Medium
1½ pounds ground beef (80% lean)
Kosher salt
Freshly ground black pepper
4 hamburger buns
Ketchup (optional)
Mustard (optional)
Gently shape the ground beef into four burgers of
equal size and thickness (about ¾" thick). Season
with salt and pepper. Grill the burgers over direct
medium heat until the internal temperature reaches
160°F/73°C for medium, 8 to 10 minutes, turning
once halfway through grilling time. During the last
30 seconds, grill the buns over direct medium heat
until lightly toasted.
Serve the burgers hot on the buns with ketchup
and mustard, if desired.
Makes 4 servings.
SIMPLE STEAKS
Direct/High
4 New York strip, tenderloin, sirloin, or
rib-eye beef steaks, about ¾ pound each
and 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Season both sides of the steaks with salt and
pepper, pressing the spices into the meat. Allow to
stand at room temperature for 20 to 30 minutes
before grilling. Lightly spray or brush both sides of
the steaks with olive oil. Grill the steaks over direct
high heat until the internal temperature reaches
145°F/62°C for medium rare, 6 to 8 minutes,
turning once halfway through grilling time.
Remove from the grill and stand for 3 to 5 minutes.
Serve warm.
Makes 4 servings.
CLASSIC BONELESS PORK CHOPS
Direct/Medium
4 boneless pork loin chops,
about 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Season the pork chops with salt and pepper and
lightly brush or spray both sides with olive oil. Allow
to stand at room temperature for about 20 minutes
before grilling.
Grill the chops over direct medium heat until the
juices run clear, 10 to 12 minutes, turning once
halfway through grilling time. Serve warm.
Makes 4 servings.
15
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