Cooking Times

Knowing the difference between direct and indirect braaing
Is it ready yet? We’ve all seen grilled food that’s not properly cooked: charred black on the outside, but still pink in the middle. Fortunately, you can avoid this disaster easily and get great results every time by making sure you know your cooking times and control your braai temperature. Use our handy cooking chart below to work out your cooking times and use the vents on your Weber grill to control its temperature

The chart below will give you a general guideline on cooking times, rather than a strict rule, as the exact time will depend on the thickness of the meat or fish, the wind, the outside temperature and how well you like your food done, of course. The times below are for ‘medium’ done food. If you like your food done ‘rare’, then cook it for a little less and, likewise, if you prefer it done ‘well’, leave it on the grill for a little longer.

  • Using the vents to control the temperature

    • Charcoal needs oxygen to burn so you can drop the temperature of your grill by ‘suffocating’ it — restricting the airflow by closing the top vents on your Weber grill. Conversely, you can raise the temperature of your grill by opening the vents and giving the coals more oxygen.

Cooking Times

These charts give you a general guideline – rather than firm rules – about cooking meat, fish and poultry on a Weber braai. The exact grilling time depends on the thickness of the meat or fish; the wind and the temperature outside; an, of course, on how well you like your food done. These times are for medium; if you like your food rare then cook for a little less time and if you prefer your food well done then leave it on the braai for a little longer.

Beef

  • Type

    • Sirloin, rib or T-bone steak
    • Sirloin, rib or T-bone steak
    • Sirloin, rib or T-bone
    • content
    • Sirloin, rib or T-bone steak
    • content
    • Thick rump or rump steak
    • Brisket
    • Boneless sirloin (roast)
    • Beef Burger
    • Kebab
    • Veal loin chop

  • Size

    • 2.5cm thick
    • 3cm thick
    • 4cm thick
    • content
    • 5cm thick
    • content
    • 450 – 900g
    • 2.25 – 2.75kg
    • 1.75 – 2.75
    • 2cm thick
    • 2.5 – 4cm cubes
    • 2.5cm thick

  • Time

    • 6 -8 minutes
    • 8 – 10 minutes
    • Sear for 8 – 10 minutes
    • DH then 4 – 6 minutes IH
    • Sear for 8 – 10
    • then 10 – 12 minutes IH
    • 12 – 15 minutes
    • 2 1/2 – 3 hours
    • 1 11/2 hours
    • 8 – 10 minutes
    • 7 – 8 minutes
    • 6 – 8 minutes

  • Abbre.

    • DH
    • DH
    • DH
    • content
    • DH
    • content
    • DH
    • IM
    • IM
    • DM
    • DH
    • DH

Pork

  • Type

    • Loin, rib or shoulder chop
    • Loin, rib or shoulder chop
    • content
    • Loin (roast)
    • Spare ribs
    • Boneless loin chop
    • Tenderloin (pork steak)
    • Sausage

  • Size

    • 2cm thick
    • 3cm thick
    • content
    • 1.5 – 2.25kg
    • 1.5 – 1.75kg
    • 2cm thick
    • 350 – 450g
    • content

  • Time

    • 10 – 15 minutes
    • Sear for 8 minutes
    • Then 6 – 10 minutes IM
    • 11/4 – 13/ 4 hours
    • 1 1/2 – 2 hours
    • 10 – 12 minutes
    • 25 – 30 minutes
    • 5 – 10 minutes

  • Abbre.

    • DM
    • DH
    • content
    • IM
    • IM
    • DM
    • IM
    • DM

Lamb

  • Type

    • Loin, rib or chump chop
    • Leg of lamb
    • Rack of lamb
    • Leg of lamb, boneless, rooled

  • Size

    • 2.5cm thick
    • 2.5cm thick
    • 675g
    • 2.25cm thick – 2.75cm thick

  • Time

    • 8 -10 minutes
    • 10 – 12 minutes
    • 25 – 25 minutes
    • 2 1/2 hours

  • Abbre.

    • DM
    • DM
    • DM
    • IM

Poultry

  • Type

    • Chicken, whole
    • Chicken breast, boneless
    • Chicken pieces
    • (wing or breast), bone in
    • Chicken pieces
    • (leg or thigh), bone in
    • Chicken or turkey kebab
    • Turkey, whole unstuffed
    • Turkey, whole unstuffed
    • Turkey, whole unstuffed
    • Cook’s tip: As a general guideline, allow 11 – 13 minutes per 450g
    • Turkey breast escalope
    • Poussin, whole
    • Duck, whole
    • Goose, whole

  • Size

    • 1.5 – 2.25kg
    • 175g
    • 225g
    • content
    • 100 – 175g
    • content
    • 2.5cm tick
    • 4.5 – 5kg
    • 5.5 – 6.5kg
    • 6.75 – 7.5kg
    • content
    • 5mm – 1cm
    • 350 – 450g
    • 1.75 – 2.75kg
    • 4.5 – 6.5kg
    • 4.5 – 6.5kg

  • Time

    • 1 – 1 1/2 hours
    • 8 – 12 minutes
    • 30 – 40 minutes
    • 40 – 50 minutes
    • content
    • 6 – 8 minutes
    • 13/4 – 21/2 hours
    • 21/4 – 4 hours
    • 23/4 – 33/4 hours
    • content
    • 4 – 6 minutes
    • 40 – 50 minutes
    • 11/2 – 2 hours
    • 3 hours
    • 4.5 – 6.5kg
    • 4.5 – 6.5kg

  • Abbre.

    • IM
    • DM
    • IM
    • content
    • IM
    • content
    • DM
    • IM
    • IM
    • IM
    • content
    • DM
    • IM
    • IM
    • IM
    • 4.5 – 6.5kg

Fish

  • Type

    • fish fillet or steak
    • fish fillet or steak
    • fish fillet or steak
    • fish kebab
    • fish, whole
    • fish, whole
    • fish, whole

  • Size

    • 1.5cm
    • 2cm
    • 2.5cm
    • 2.5cm
    • 450g
    • 450 – 900g
    • 900g – 1.75kg

  • Time

    • 3 – 5 minutes
    • 5 – 10 minutes
    • 10 – 12 minutes
    • 8 – 10 minutes
    • 15 – 20 minutes
    • 20 – 13 minutes
    • 30 – 45 minutes

  • Abbre.

    • DH
    • DH
    • DH
    • DM
    • IM
    • IM
    • IM

Shellfish

  • Type

    • Prawn with shell
    • Prawn with shell
    • Prawn with shell
    • Prawn  without shell about 1 – 2 minutes that the times above
    • Scallop
    • Mussels
    • Cook’s Tip: Always discard any mussels or clams that do not open
    • Oyster
    • Lobster tail

  • Size

    • medium
    • large
    • extra large
    • content
    • content
    • content
    • content
    • content
    • content
    • content
    • content

  • Time

    • 4 – 5 minutes
    • 5 – 6 minutes
    • 6 – 8 minutes
    • content
    • 3 – 6 minutes
    • 5 – 6 minutes
    • content
    • 3 -5 minutes
    • 7 – 11 minutes
    • content
    • content

  • Abbre.

    • DH
    • DH
    • DH
    • content
    • DH
    • DH
    • content
    • DH
    • DM
    • content
    • content

  • Meaning

    • DM: Direct Medium Heat
    • DH: Direct High Heat
    • DL: Direct Low Heat
    • IM: Indirect Medium Heat
    • IH: Indirect Heat