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FOOD COOKING METHOD/ INTERNAL TEMP. TIME SPECIAL INSTRUCTIONS
BURNER SETTING (total minutes)
Fish and Seafood
Fillets, Steaks, Chunks DIRECT
Halibut, Salmon, Medium
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow DIRECT
Trout, 8-11 oz (0.25- High
0.34 kg)
Shellfish, Scallops, Shrimp DIRECT
Medium
4-6 per
1/2"(1.3 cm)
thickness of fish
5-7 per side
4-8
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
Turkey
Whole breast (bone-in)
INDIRECT
HI/OFF/HI
170°F/77°C
14-18 per Ib
(7-8 per kg)
Tent with foil until last
30 minutes of cooking time.
Half breast (bone-in)
Whole,
7-12 Ibs (2.6-5.4 kg)
INDIRECT
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
25-30 per Ib
(11-14 per kg)
11-16 per Ib
(5-7 per kg)
Start skin side down.
Less than 11 Ibs. (5.0 kg)
Fresh Vegetables
Corn on the cob DIRECT 20-25
Medium
Eggplant DIRECT 7-10
Medium
Onion, DIRECT 8-20
1/2"(1.3 cm) thick Medium
Potatoes, DIRECT 40-70
Sweet, whole Medium
Baking, whole DIRECT 45-90
High
Peppers, DIRECT 15-22
Roasted High
Squash, DIRECT 7-10
Summer, Zucchini Medium
Garlic DIRECT 20-25
Roasted Medium
Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Wash and cut into 1/2"(1.3 cm)
slices or lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel
and remove seeds.
Wash and cut into 1/2"(1.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
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