View Blog
Facebook
Become A Forshaw Dealer
Mantel Dealer Locator
Join Our Mailing List
Photo Library
Video Library
HPBA
View Map Of Our Location

Home > Grills > Charcoal Grills > Weber

Weber

Weber Grills

Grilling Tips

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, outside temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick steaks over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts and thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Cooking times for beef are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

Cut of Meat Thickness or Weight Approximate Cooking Time

Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin

3/4 inch thick
1 inch thick

8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium)

 

1-1/4 inches thick

14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium)

 

1-1/2 inches thick

16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium)

 

2 inches thick

20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium)

Skirt steak

1/4 to 1/2 inch thick

5 to 7 minutes (Direct High)

Flank steak

1-1/2 to 2 pounds, 3/4 inch thick

12 to 15 minutes (Direct Medium)

Tenderloin, whole

3-1/2 to 4 pounds

35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)

Ground beef patties

3/4 inch thick

8 to 10 minutes (Direct Medium)

Rib-eye roast, boneless

5 to 6 pounds

1-1/2 to 2 hours (Indirect Medium)

Tri-tip roast

2 to 2-1/2 pounds

30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium)

Rib roast

12 to 14 pounds

2-1/2 to 2-3/4 hours Indirect Medium

Veal loin chops

1 inch thick

10 to 12 minutes (Direct Medium