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FOOD COOKINGMETHOD/INTERNALTEME TIME SPECIALINSTRUCTIONS
BURNERSETTING (totalminutes)
Fillets,Steaks,Chunks DIRECT 4-6per Grill,turningonce.Brushgrillwith
Halibut,Sahnon,Swordfish,8 Medium V2"(l.3 cm) oil to keep fish from sticking.
oz (0.25 kg) thickness offish Remove when inside is opaque and
flaky with skin easily removed.
Whole, Catfish, Rainbow DIRECT
'Dour, 8-l l oz (0.25- High
0.34 kg)
Shellfish, Scallops, Shrimp DIRECT
Medium
Jurkey
Whole breast (bone-in)
5-7 per side
4-8
INDIRECT
HI/OFF/HI
170°F/77°C
14-18 perlb
(7-8 per kg)
Tent with foil until last
30 minutes of cooking time.
Half breast (bone-in)
Whole,
7-12 lbs (2.6-5.4 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
V2"(l.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
INDIRECT
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
170°F/77°C
Breast 170°F/77°C
Thigh [ 80°F/82°C
25-30 per lb
( l l -l 4 per kg)
l l-l 6 per lb
(5-7 per kg)
Start skin side down.
Less than l l lbs (5.0 kg)
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
20-25
7-10
8-20
40-70
45-90
15-22
7-10
20-25
Soak in cold water 20 minutes. Do
not husk. Shake off excess water.
Wash and cut into V2"(l.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 V2"(l.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
24
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