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THE WEBER ® GAS GRILL COOKBOOK16 eatgreat recipes, 1 great grillHelpline 0800 085 0005

2CONTENTSThank you for choosing Weber! We hope youenjoy many years of faithful service fromyour grill. We’re pleased to present you withthis cookbook full of Weber’s tried-and-truegrilling recipes. Best wishes and happygrilling!WEBER GRILLING BASICS:WHAT YOU NEED TO KNOWAll good cooks have a few secrets they liketo keep to themselves. Not us—we like toshare them! We think the keys to our successshould be yours as well. Here’s the insidescoop to help you get the best results:To start your gas grill: Open the lid. Checkthat all burner control knobs are turned toOFF and that your fuel tank is not empty.Turn the gas supply on at the source.Light the grill according to the directions inthe owner’s manual. Close the lid and preheatthe grill until the thermometer reaches260°C to 288°C. This will take about 10minutes. To grill, adjust burner controls as therecipe directs.Grilling temperatures: At the top of eachrecipe, we indicate the requisite cookingmethod (direct or indirect) and temperaturelevel (high, medium, or low). Note that a grillset up for indirect cooking can accommodateboth methods (just move the food directlyover the fire for direct cooking). Wherebrowning is particularly important to thetexture or flavour, we note that as well (e.g.,Brown: High, Cook: Indirect Medium).Keep the lid down! Without a doubt, the mostimportant grilling rule. Lifting the lid allowsheat to escape, increasing your grilling time.A closed lid also reduces the chance of flareups(and closing the lid extinguishes themquickly). Open the grill only to turn foods asindicated in the recipes. More poking andflipping won’t make it taste better, trust us.GRILLING & FOOD SAFETY» Trim excess fat from steaks, chops andjoints, leaving no more than a scant 1/4inch of fat. Less fat is a virtual guaranteeagainst unwanted flare-ups.» If an unwanted flare-up should occur,turn all burners to OFF and move food toanother area of the cooking grate. Anyflames will quickly subside. After flamessubside, relight the grill. NEVER USEWATER TO EXTINGUISH FLAMES ON AGAS GRILL.» Do not line the funnel-shaped bottom traywith foil. This could prevent the greasefrom flowing into the grease catch pan.» Make sure the bottom tray and greasecatch pan are always clean and free fromdebris.Helpline 0800 085 0005» Grills radiate a lot of heat, so alwayskeep the grill at least 2 feet from anycombustible materials, including the house,garage, deck rails, etc. Never use a grillindoors or under a covered patio.» When you’re finished grilling, turn off theburners and the LP tank or source.» Wash hands thoroughly with hot, soapywater before starting any meal preparationand after handling fresh meat, fish andpoultry.» Defrost meat, fish, and poultry only in therefrigerator, never at room temperature.» Never spray or brush oil on a hot cookinggrate. Oil the food instead.» Never place cooked food on the sameplatter that the raw food was placed on.» Vigorously boil marinades that were usedfor raw meats, fish, or poultry for 1 fullminute before using as a baste or sauce.

GRILLING METHODSThe most important thing to know aboutgrilling is which cooking method to use for aspecific food, direct or indirect. The differenceis simple: place the food directly over theheat, or arrange the heat on either side of it.Using the right method is the shortest routeto great results—and the best way to ensuredoneness safety.Direct MethodIndirect MethodDirect MethodThe direct method, similar to grilling, meansthe food is grilled directly over the heatsource. For even grilling, food should beturned once halfway through the cookingtime.Use the direct method for foods that takeless than 25 minutes to grill: steaks, chops,kabobs, sausages, vegetables, and more.Direct grilling is also necessary to brownmeats. Browning creates that wonderful crisp,caramelized texture where the food hits thegrate. It also adds great colour and flavourto the entire surface. Steaks, chops, chickenbreasts, and larger cuts of meat all benefitfrom browning.To brown meats, place them over direct highheat for 2 to 5 minutes per side. Smallerpieces require less browning time. Usuallyafter browning you finish grilling the food at alower temperature. You can finish grilling fastcookingfoods by the direct method; use theindirect method for longer-cooking foods.To set up your gas grill for direct grilling,preheat the grill with all burners on high.Place food on the cooking grate, then adjustall burners to the temperature noted in therecipe. Close the lid of the grill and lift it onlyto turn food or to test for doneness at theend of the recommended cooking time.Indirect MethodThe indirect method is similar to roasting, butwith the added benefits of that grilled texture,flavour, and appearance you can’t get froman oven. To set up your gas grill for indirectcooking, burners are lit on either side of thefood but not directly beneath it. Heat rises,reflects off the lid and inside surfaces of thegrill, and circulates to slowly cook the foodevenly on all sides, much like a convectionoven, so there’s no need to turn the food.Use the indirect method for foods that require25 minutes or more of cooking time or thatare so delicate that direct exposure to theflame would dry them out or scorch them.Examples include joints, ribs, whole chickens,turkeys, and other large cuts of meat, as wellas delicate fish fillets.To set up your gas grill for indirect grilling,preheat the grill with all burners on high. Thenadjust the burners on each side of the foodto the temperature noted in the recipe andturn off the burner(s) directly below the food.For best results, place joints, poultry, or largecuts of meat on a roasting rack set inside adisposable heavy-gauge foil pan.For longer cooking times, add water to thedrip pan to keep drippings from burning.The drippings can be used to make graviesor sauces.Helpline 0800 085 00053

Three-Pepper SteakTHREE-PEPPER STEAKBrown: High, Cook: Indirect High6 steaks, about 1-1/2" thick2 teaspoons black peppercorns2 teaspoons white peppercorns2 teaspoons Szechwan peppercorns1/8 teaspoon ground allspiceTrim excess fat from steaks and discard fat.Coarsely crush peppercorns; mix peppercornsand allspice. Rub peppercorn mixture ontoboth sides of steaks. Refrigerate steaks,covered, 1 to 2 hours. Allow the meat tostand at room temperature for 20 to 30minutes before grilling. Brown steaks overdirect high heat for 8 to 10 minutes, turningonce halfway through grilling time. Continuegrilling over indirect high heat for 4 to 6minutes for medium-rare doneness.Makes 6 servings.MARINATED FLANK STEAKDirect MediumFor the marinade:1/2 cup olive oil1/3 cup soy sauce1/4 cup red wine vinegar2 tablespoons lemon juice1 tablespoon Worcestershire sauce1 teaspoon dry mustard1 clove garlic, crushed1/4 teaspoon freshly ground black pepper1 flank steak,about 1-1/2 lbs. (0.68 kb)and 3/4" thickTo make the marinade: Combine marinadeingredients in a shallow, non-metalcontainer. Place steak in marinade turningto coat completely. Marinate covered in therefrigerator for at least 4 hours or overnight.Remove steak from marinade and discardthe marinade. Allow the steak to stand atroom temperature for 20 to 30 minutesbefore grilling. Grill over direct medium heatuntil medium rare, 8 to 10 minutes, turningonce halfway through grilling time. Cut steakdiagonally across the grain into thin slicesbefore serving.Makes 4 servings.4Helpline 0800 085 0005

SAVOURY HERBED STEAKBrown: High, Cook: Indirect High4 steaks, about 1-1/2" thickExtra-virgin olive oil1-1/2 teaspoons dried basil leaves1 teaspoon dried tarragon leaves1 teaspoon dried chives4 cloves garlic, crushedTrim excess fat from steaks and discard fat.Brush or spray steaks on both sides with oil.Combine herbs and garlic; mash with forkto form a paste. Rub herb mixture onto bothsides of steaks. Refrigerate steaks, covered,1 to 2 hours. Allow the meat to stand at roomtemperature for 20 to 30 minutes beforegrilling. Brown steaks over direct high heatfor 8 to 10 minutes, turning once halfwaythrough cooking time. Continue grilling overindirect high heat for 4 to 6 minutes formedium-rare doneness.Makes 4 servings.BABY BACK RIBS WITH SPICEDAPPLE-CIDER MOPIndirect Mediumfrom Weber’s Big Book of GrillingFor the mop:2 cups apple cider1/4 cup chopped shallots1 tablespoon chopped jalapeño pepper,seeds removed1/4 cup ketchup2 tablespoons white wine vinegar2 tablespoons tomato paste1 tablespoon dark brown sugar1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 to 3 slabs baby back pork ribs,about 4 lbs. (1.8 kg)Kosher saltFreshly ground black pepperTo make the mop: In a small saucepancombine the apple cider, shallots, andjalapeño. Bring to a boil and cook overmedium-high heat until about 1 cup of theliquid remains, 15 to 20 minutes. Add theremaining mop ingredients, bring to a boil, andremove from the heat. (The mop may be madeahead and refrigerated until ready to use.)Allow the ribs to stand at room temperaturefor 20 to 30 minutes before grilling. Seasonwith salt and pepper. Grill, rib side down, overindirect medium heat until the meat is veryBaby Back Ribs with Spiced Apple-Cider Moptender and has pulled back from the ends ofthe bones, 1-1/2 to 2 hours. Baste the ribsfrequently with the mop throughout grillingtime, but stop basting during the last 10minutes. Remove from the grill and allow torest for 5 to 10 minutes before slicing intoindividual ribs. Serve warm.Makes 4 servings.5Helpline 0800 085 0005

Spicy Lamb KabobsSPICY LAMB KABOBSDirect MediumFor the marinade:1/2 cup olive oil1/4 cup red wine vinegar1 tablespoon lemon juice2 tablespoons grated orange rind1 green onion and top, chopped1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves2 lbs. (0.9 kg) lean lamb,cut into 1-1/2" cubesTo make the marinade: Combine themarinade ingredients in a shallow, glassbaking dish or plastic bag. Add the lamb.Refrigerate, covered, 4 to 6 hours. Drain lamb;reserve marinade. Pour reserved marinadeinto a small sauce pan. Bring to a boil overhigh heat and boil for 1 full minute.Arrange lamb on 4 to 6 skewers. Grill lambover direct medium heat to medium doneness,about 10 minutes, turning and basting withthe reserved marinade once halfway throughgrilling time.Makes 4 to 6 servings.LEG OF LAMBIndirect Medium1 leg of lamb, boned, rolled and tied,5 to 6 lbs. (2.25 to 2.75 kg)2 cloves garlic, cut into 8 sliversOlive oil1 tablespoon grated lemon peel3/4 teaspoon salt1 teaspoon dried rosemary leaves1/4 teaspoon freshly ground black pepperUsing a small pointed knife make 8 smallslits in surface of leg of lamb. Insert a sliverof garlic into each slit. Brush joint with oil.Sprinkle lemon peel, salt, rosemary, andpepper over top. Grill over indirect mediumheat, about 2-1/2 hours, for mediumdoneness 71˚C.Makes 10 to 12 servings.6Helpline 0800 085 0005

RACK OF LAMBBrown: Medium, Cook: Indirect Medium1 cup fresh bread crumbs1/4 cup chopped parsley1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 racks of lamb,1 to 1-1/2 lbs. (0.45 to 0.68 kg) each2 tablespoons Dijon mustard2 tablespoons melted butter1 clove garlic, crushedIn a small bowl combine the bread crumbs,parsley, salt, and pepper.Brown lamb racks, fat side down, over directmedium heat for 5 minutes. Remove fromgrill. Spread 1 tablespoon of the mustard overeach lamb rack. Sprinkle the bread crumbmixture evenly over the lamb racks. Combinemelted butter and garlic and drizzle on top.Continue grilling over indirect medium untilmedium rare, 63˚C, about 20 minutes.Makes 4 servings.PECAN-STUFFED PORK CHOPSBrown: High, Cook: Indirect MediumFor the stuffing:1/2 cup coarsely chopped pecans1/4 cup sliced green onions and tops1/4 cup chopped green pepper3 tablespoons butter1/4 teaspoon dried rosemary leaves1/8 teaspoon white pepper2 cups cubed stale whole wheatbread (1/2" cubes)1/3-1/2 cup chicken broth6 pork loin chopswith pockets for stuffing,1-1/2" thickTo make the stuffing: In a small frying pan,sauté pecans, onions and green pepper inbutter until onions are tender; stir in rosemaryand pepper and sauté 1 minute longer.Combine pecan mixture and bread cubes inmedium bowl; toss with enough chicken brothjust to moisten.Spoon stuffing into pockets of pork chopsand secure edges with wooden picks. Allowchops to stand at room temperature for about20 minutes before grilling. Brown chops overdirect high heat for 8 minutes, turning oncehalfway through grilling time. Continue grillingover indirect medium heat until no longer pinkin the centre, 8 to 10 minutes.Helpline 0800 085 0005Rack of LambRemove wooden picks before serving.Makes 6 servings.7

8Ricotta ChickenRICOTTA CHICKENIndirect Medium1 whole chicken,4 to 5 lbs. (1.8 to 2.25 kg)12 oz. (340 g) ricotta cheese1/3 cup grated Parmesan cheese1 egg1-1/4 teaspoon dried basil leaves, divided3/4 teaspoon dried tarragon leaves,divided2 tablespoons chopped parsley1 large clove garlic, crushedOlive oil1/4 teaspoon paprikaRinse chicken and pat dry with paper towels.With poultry shears, cut along both sidesof backbone the entire length of chicken.Remove whole backbone and tail. Skewerneck skin to back. Twist wing tips under back.1. Place chicken, skin side up, on counter;press down on chicken with palms of handsto “pop” bones so that chicken will lie flat.2. Using a sharp paring knife and yourfingers, loosen skin over top of chickenand drumsticks starting at neck edge. Becareful not to tear or cut the skin. Mix ricotta,Parmesan cheese, egg, 1 teaspoon of thebasil, 1/2 teaspoon of the tarragon, parsley,and garlic. 3. Carefully spoon cheese mixtureunder skin of chicken, pressing with yourfingers to distribute evenly over the chickenand drumsticks. Brush chicken lightly withoil; sprinkle with the remaining 1/4 teaspoonbasil, 1/4 teaspoon tarragon, and the paprika.Place chicken, skin side up, on cooking grate.Grill over indirect medium heat until chickenlegs move easily and skin is well browned,1-1/4 to 1-1/2 hours. Transfer chicken to acutting board; let stand 10 minutes. Cut intoquarters, cutting lengthwise and crosswise.Reassemble chicken on serving platter.Makes 4 servings.Helpline 0800 085 0005123

CHICKEN FAJITASDirect MediumFor the marinade:1/4 cup olive oil3 tablespoons fresh lime juice2 tablespoons red wine vinegar2 tablespoons finely chopped onion1 clove garlic, crushed1/2 teaspoon sugar1/2 teaspoon dried oregano leaves1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1/8 teaspoon ground cumin6 boneless,skinless chicken breast halves,about 6 oz. (170g) each1 red onion, cut into 1/2" slices4 plum tomatoes, cut into 1/2" slices1 red or yellow sweet pepper,stem and seeds removed andcut into quarters6 large flour tortillas1 avocado, slicedSalsaTo make the marinade: In a shallow, nonmetalcontainer combine the marinadeingredients. Rinse chicken and pat dry withpaper towels. Add chicken to the marinade,turning to coat each side. Cover andrefrigerate for 4 hours, turning occasionally.Remove chicken breasts from the marinadeand discard the marinade. Grill the chickenbreasts, onion slices, tomato slices, and sweetpepper quarters over direct medium heat untilthe meat is no longer pink and the vegetablesare tender, turning once halfway throughgrilling time. The chicken and onion will take8 to 12 minutes and the tomato and sweetpepper will take 6 to 8 minutes. Wrap tortillasin foil and place on cooking grate. Heat forabout 1 minute. Cut the sweet pepper intostrips and slice the chicken. Place chicken,onion, tomatoes, sweet pepper and avocadoin warm tortillas and roll up to eat. Serve withsalsa.Makes 6 servings.Helpline 0800 085 0005Chicken FajitasWeber TipIf a sauce will be brushed on meat duringgrilling, divide the sauce, using one part forbrushing and the other for serving at thetable. Vigorously boil marinades that wereused for raw meats, fish, or poultry for 1 fullminute before using as a baste or sauce.9

skins. Cut off the tops and remove the seeds.Cut the peppers into 1/4-inch strips and setaside. In a medium bowl, whisk together theremaining vinaigrette ingredients. Add thepeppers and set aside for as long as 1 day.Lightly brush or spray the fish fillets witholive oil. Season them with salt and pepperto taste. Grill over direct high heat until theflesh is opaque in the centre, 5 to 7 minutes,turning once halfway through grilling time.Remove from the grill and serve warm withthe roasted pepper vinaigrette spooned overthe top.Makes 4 servings.Sea Bass with Roasted Pepper Vinaigrette10Helpline 0800 085 0005

SHRIMP KABOBSWITH CURRY BUTTERDirect HighFor the curry butter:1/2 cup butter2 tablespoons finely chopped onion1 teaspoon chopped fresh dill1 to 1-1/2 teaspoons curry powderDash garlic powder16 to 20 jumbo shrimp,1-1/2 to 2 lbs. (0.68 to 0.90 kg),peeled and deveinedOlive oilLime or lemon wedgesFresh dill or parsley sprigsTo make the curry butter: Melt the butter ina small pan over medium-high heat. Stir inonion, dill, curry powder, and garlic powder;cook 5 minutes.Thread shrimp on skewers, leaving spacebetween pieces. Lightly brush or spray theshrimp with olive oil. Grill over direct highheat until the shrimp turn pink and aretender, 2 to 5 minutes, turning and brushingwith the curry butter once halfway throughgrilling time. Arrange shrimp on serving plate.Garnish with lime wedges and dill.Makes 4 servings.SALMON STEAK KYOTODirect MediumFor the marinade:1/3 cup soy sauce1/4 cup orange juice concentrate2 tablespoons olive oil2 tablespoons tomato sauce1 teaspoon lemon juice1/2 teaspoon prepared mustard1 tablespoon spring onion and top,chopped1 clove garlic, crushed1/2 teaspoon ground ginger root4 salmon steaks, about 1" thickOlive oilTo make the marinade: In a shallow,glass baking dish, combine the marinadeingredients. Add the salmon and turn to coateach side. Cover and refrigerate 30 to 60minutes. Remove the salmon and reserve themarinade. Pour the reserved marinade into asmall saucepan. Bring to a boil over high heatand boil for 1 full minute.Lightly brush or spray salmon with oil. Grillover direct medium heat until fish is tenderand flakes with a fork, 5 to 10 minutes,depending upon thickness of fish. Turnsalmon and brush with marinade oncehalfway through grilling time.Makes 4 servings.Salmon Steak Kyoto11Helpline 0800 085 0005

Roasted Tomatoes Stuffed with RatatouilleROASTED TOMATOES STUFFEDWITH RATATOUILLEDirect Mediumfrom www.weber.com ®4 large, ripe tomatoesKosher saltFor the stuffing:1 medium red onion,cut crosswise into 1/3-inch slices1 medium red sweet pepper, stem andseeds removed, cut into flat pieces1 medium courgette, cut lengthwise in1/3-inch slicesExtra-virgin olive oilFreshly ground black pepper2/3 cup grated mozzarella cheese1 tablespoon finely chopped fresh basil1 teaspoon balsamic vinegarCut a 1/2-inch slice off the top of eachtomato. Discard the tops. With a small knifecut around the inside of the fleshy part ofthe tomato (do not cut through the bottomof the tomato) to within 1/2 inch of the skin.With a teaspoon, scoop out the tomato flesh,leaving about 1/2 inch of flesh attached tothe skin. Discard the juice and seeds to makeroom for the stuffing. Lightly salt the inside ofthe tomatoes and turn them, cut side down,on a plate lined with paper towels while youprepare the stuffing.To make the stuffing: Lightly brush or spraythe onion, pepper, and courgette with oliveoil. Season with salt and pepper to taste. Grillover direct medium heat until tender, turningonce halfway through grilling time. The onionswill take 8 to 10 minutes. The peppers andcourgette will take 6 to 8 minutes. Transferto a cutting board and cut into 1/3-inchpieces. In a medium bowl, combine the grilledvegetables with the cheese, basil, and vinegar.Spoon the vegetable stuffing into thetomatoes. Grill the tomatoes over indirectmedium heat until the cheese is melted andthe vegetables are warm, 8 to 12 minutes.Serve immediately.Makes 4 servings.12Helpline 0800 085 0005

GRILLED STUFFED POTATOESIndirect Medium3 large baking potatoes3 tablespoons softened butteror margarine2 egg yolks1/2 cup sour cream1 tablespoon chopped chives3/4 teaspoon salt2 tablespoons grated sharpcheddar cheese1/4 cup broccoli floretsWash and dry potatoes. Prick potatoeswith fork. Grill over indirect medium heatuntil done, about 1 hour. Halve potatoeslengthwise. Carefully scoop out pulp,reserving 6 shells. Mash potatoes with butterwhile still hot. Blend egg yolks and sourcream; mix with potatoes, chives and salt.Mound mixture into reserved shells.Grill stuffed shells over indirect medium heatuntil potatoes are heated through, about 10minutes. Top each potato with cheese andcontinue to grill until cheese has melted.Garnish top with cooked broccoli floretsbefore serving.Makes 6 servings.PARADISE GRILLEDIndirect Mediumfrom Weber’s Big Book of GrillingFor the glaze:3/4 cup fresh orange juice1 tablespoon honey1 tablespoon fresh lime juice2 teaspoons cornstarch4 slices fresh pineapple,about 1/2 inch thick each1 teaspoon cracked dried greenpeppercorns orcracked black peppercorns4 scoops vanilla ice creamTo make the glaze: In a small saucepancombine the glaze ingredients and whisk untilsmooth. Bring to a boil over medium-highheat and cook until thickened, 1 to 2 minutes.Keep the glaze warm or reheat when readyto serve.Season both sides of the pineapple sliceswith the peppercorns. Grill over indirectmedium heat until well marked, 6 to 8minutes, turning once halfway through grillingtime. Serve each pineapple slice with a scoopof ice cream and some of the glaze drizzledover the top.Makes 4 servings.Paradise GrilledHelpline 0800 085 000513

GRILLING GUIDEThe following cuts, thicknesses, weights,and grilling times are meant to be guidelinesrather than hard and fast rules. Cooking timesare affected by such factors as altitude, wind,outside temperature, and desired doneness.Two rules of thumb: Grill steaks, fish fillets,boneless chicken pieces, and vegetablesusing the direct method for the time givenon the chart or to the desired doneness,turning once halfway through grilling time.Grill joints, whole poultry, bone-in poultrypieces, whole fish, and thicker cuts usingthe indirect method for the time given on thechart or until an instant-read thermometerreaches the desired internal temperature.Cooking times for beef and lamb are for theUSDA’s definition of medium doneness unlessotherwise noted. Let joints, larger cuts ofmeat, and thick chops and steaks rest for5 to 10 minutes before carving. The internaltemperature of the meat will rise by 5 to 10degrees during this time.Beef Thickness/Weight Approximate Grilling TimeSteak: New York, porterhouse, 3/4 inch thick 4 to 6 minutes (medium rare) direct highrib-eye, T-bone, or tenderloin1-1/2 inches thick 12 to 16 minutes; brown 8 to 10 minutes direct high,grill 4 to 6 minutes (medium rare) indirect high2 inches thick 18 to 22 minutes; brown 8 to 10 minutes direct high,grill 10 to 12 minutes (medium rare) indirect highFlank steak 1-1/2 to 2 lbs. (0.45 to 0.68 kg), 12 to 15 minutes direct medium3/4 inch thickMinced beef patty 3/4 inch thick 8 to 10 minutes direct mediumPork Thickness/Weight Approximate Grilling TimeChop: rib, loin, or shoulder 3/4 to 1 inch thick 10 to 15 minutes direct medium1-1/4 to 1-1/2 inches thick 14 to 18 minutes;brown 8 minutes direct high, grill 6 to 8 minutes indirect mediumLoin chop, boneless 3/4 to 1 inch thick 10 to 12 minutes direct medium14Ribs: country-style, baby back, or spareribs 3 to 4 lbs. (1.36 to 1.8 kg) 1-1/2 to 2 hours indirect mediumHelpline 0800 085 0005

Poultry Thickness/Weight Approximate Grilling TimeChicken breast, boneless, skinless 6 oz. (170 g) 8 to 12 minutes direct mediumChicken thigh, boneless, skinless 4 oz. (113 g) 8 to 10 minutes direct mediumChicken pieces, bone-in breast/wingChicken pieces, bone-in leg/thigh30 to 40 minutes indirect medium40 to 50 minutes indirect mediumChicken, whole 3-1/2 to 5 lbs. (1.6 to 2.25 kg) 1 to 1-1/2 hours indirect mediumCornish game hen 1-1/2 to 2 lbs. (0.68 to 0.9 kg) 30 to 45 minutes indirect mediumTurkey, whole, unstuffed 10 to 11 lbs. (4.5 to 5.0 kg) 1-3/4 to 2-1/2 hours indirect medium12 to 14 lbs. (5.5 to 6.4 kg) 2-1/4 to 3 hours indirect medium15 to 17 lbs. (6.8 to 7.7 kg) 2-3/4 to 3-3/4 hours indirect mediumFish & Seafood Thickness/Weight Approximate Grilling TimeFish, fillet or steak 1/4 to 1/2 inch thick 3 to 5 minutes direct high1 to 1-1/4 inches thick 10 to 12 minutes direct highFish, whole 1 lb. (0.45 kg) 15 to 20 minutes indirect medium3 lbs. (1.36 kg) 30 to 45 minutes indirect mediumNote: General rule for grilling fish: 4 to 5 minutes per 1/2 inch thickness; 8 to 10 minutes per 1 inch thickness.VegetablesAsparagusCorn, in husk / huskedMushroom, shiitake or button / portabelloOnion, halved / 1/2-inch slicesPotato, whole / 1/2-inch slicesApproximate Grilling Time6 to 8 minutes direct medium25 to 30 minutes direct medium / 10 to 12 minutes direct medium8 to 10 minutes direct medium / 12 to 15 minutes direct medium35 to 40 minutes indirect medium / 8 to 12 minutes direct medium45 to 60 minutes indirect medium / 14 to 16 minutes direct mediumHelpline 0800 085 000515