Weber Genesis Grill Cooking Times
Wednesday, November 03, 2004

The Weber Genesis Silver B three-burner outdoor gas grill is an excellent tool. When used properly it makes you look and feel like a champion griller. Following the Weber-recommended cook times almost always yields great results. However, when cooking large pieces of meat like roasts, a temperature probe comes in very handy. We usually remove the meat from the grill when it has reached the target temperature minus 5 degrees, as the meat continues cooking for a while. Find more cooking details at the bottom of this page.

Beef - Steaks: Porterhouse, ribeye, rib, sirloin, T-bone, tenderloin, top loin
Sear for specified time on high heat (all burners), then cook Indirect in center of cooking grate, turning once halfway through remaining time.

thickness
sear time		 Med. Rare
145° F		 Medium
160° F		 Well
170° F
1 in. 2 min. +2 min. each side +3 min. each side +4 min. each side
1-1/2 in. 4 min. +4 min. each side +5 min. each side +6 min. each side
2 in. 4 min. +6 min. each side +7 min. each side +8 min. each side

Beef - Roasts:

Place meat, fat side up, in center of cooking grate. Cook Indirect for time given in chart or until thermometer registers desired internal temperature.

cut
weight		 Med. Rare
145° F		 Medium
160° F		 Well
170° F
Brisket 5 - 6 lbs. - 2-1/2 to 3 hrs. -
Rib eye roast 4 - 6 lbs. 1 to 1-1/2 hrs. 1-1/2 to 2 hrs. 2 to 2-1/2 hrs.
Standing rib roast 4 - 6 lbs. 1-1/4 to 2-1/4 hrs. 2-1/4 to 2-3/4 hrs. 2-3/4 to 3-1/4 hrs.
Sirloin tip roast, boneless 4 - 6 lbs. 1-1/2 to 2 hrs. 2 to 2-1/2 hrs. 2-1/2 to 3 hrs.
Tenderloin roast (half) 2 - 3 lbs. 45 to 60 min. - -
Tenderloin roast (whole) 4 - 5 lbs. 50 min to 1-1/2 hrs. - -

Pork - Chops and Steaks:

Place meat in center of cooking grate. Cook Indirect for time given in chart, turning once halfway through cooking time.

cut
thickness		 Medium
160° F		 Well
170° F
Blade steak 1/2 in. 5-6 min. each side 6-7 min. each side
Chops - Loin, rib 3/4 - 1 in. 12-15 min. each side 15-18 min. each side

Pork - Roasts:

Place meat, fat side up, in center of cooking grate. Cook Indirect for time given in chart or until thermometer registers desired internal temperature.

cut
weight		 Medium
160° F		 Well
170° F
Tenderloin 3/4 - 1 lb. 25-35 min. 30-45 min.
Ribs 3-4 lbs. - 1 to 1-1/2 hrs.
Loin roast, boneless 3-6 lbs. 1-1/2 to 1-3/4 hrs. 1-3/4 to 2-1/2 hrs.

Lamb - Chops:

Place meat in center of cooking grate. Cook Indirect for time given in chart, turning once halfway through cooking time.

cut
thickness		 Medium-Rare
150° F		 Medium
160° F		 Well
170° F
Loin 1 in. 7-9 min. 10-13 min. 14-17 min.
Shoulder and sirloin 1 in. 8-10 min. 11-14 min. 15-18 min.
Shoulder and sirloin 1-1/2 in. 13-16 min. 17-19 min. 20-22 min.

Lamb - Roasts:

Place meat, fat side up, in center of cooking grate. Cook Indirect for time given in chart or until thermometer registers desired internal temperature.

cut
weight		 Medium-Rare
150° F		 Medium
160° F		 Well
170° F
Leg of lamb, butterflied 4 lbs. 45-55 min. 55-65 min. 65-75 min.
Leg roast - boneless, rolled 5-7 lbs. 1-1/2 to 2-1/4 hrs. 2-1/4 to 3 hrs. 3 to 3-1/2 hrs.
Leg roast - whole 5-7 lbs. 1-1/2 to 2 hrs. 2 to 2-1/2 hrs. 2-1/2 to 2-3/4 hrs.

Genesis Tips:

Preheat the grill for ten minutes with all burners on high.

Indirect cooking is most common on the Genesis. This is accomplished by turning off the burner directly beneath the food (typically the middle burner). The outer two burners are then usually reduced to Medium.

MORE TO COME...