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.
- DM: Direct Medium Heat
- DH: Direct High Heat
- DL: Direct Low Heat
- IM: Indirect Medium Heat
- IH: Indirect Heat
Beef
| TYPE | SIZE | TIME | METHOD |
|---|---|---|---|
| Sirloin, rib or T-bone steak | 2.5cm thick | 6 -8 minutes | DH |
| Sirloin, rib or T-bone steak | 3cm thick | 8 – 10 minutes | DH |
| Sirloin, rib or T-bone | 4cm thick | Sear for 8 – 10 minutes DH then 4 – 6 minutes IH | DH |
| Sirloin, rib or T-bone steak | 5cm thick | Sear for 8 – 10 then 10 – 12 minutes IH | DH |
| Thick rump or rump steak | 450 – 900g | 12 – 15 minutes | DH |
| Brisket | 2.25 – 2.75kg | 2 1/2 – 3 hours | IM |
| Boneless sirloin (roast) | 1.75 – 2.75 | 1 11/2 hours | IM |
| Beef Burger | 2cm thick | 8 – 10 minutes | DM |
| Kebab | 2.5 – 4cm cubes | 7 – 8 minutes | DH |
| Veal loin chop | 2.5cm thick | 6 – 8 minutes | DH |
Pork
| TYPE | SIZE | TIME | METHOD |
|---|---|---|---|
| Loin, rib or shoulder chop | 2cm thick | 10 – 15 minutes | DM |
| Loin, rib or shoulder chop | 3cm thick | Sear for 8 minutes Then 6 – 10 minutes IM | DH |
| Loin (roast) | 1.5 – 2.25kg | 11/4 – 13/ 4 hours | IM |
| Spare ribs | 1.5 – 1.75kg | 1 1/2 – 2 hours | IM |
| Boneless loin chop | 2cm thick | 10 – 12 minutes | DM |
| Tenderloin (pork steak) | 350 – 450g | 25 – 30 minutes | IM |
| Sausage | 5 – 10 minutes | DM |
Lamb
| TYPE | SIZE | TIME | METHOD |
|---|---|---|---|
| Loin, rib or chump chop | 2.5cm thick | 8 -10 minutes | DM |
| Leg of lamb | 2.5cm thick | 10 – 12 minutes | DM |
| Rack of lamb | 675g | 25 – 25 minutes | DM |
| Leg of lamb, boneless, rooled | 2.25cm thick – 2.75cm thick | 2 1/2 hours | IM |
Poultry
| TYPE | SIZE | TIME | METHOD |
|---|---|---|---|
| Chicken, whole | 1.5 – 2.25kg | 1 – 1 1/2 hours | IM |
| Chicken breast, boneless | 175g | 8 – 12 minutes | DM |
| Chicken pieces | 225g | 30 – 40 minutes | IM |
| (wing or breast), bone in | 40 – 50 minutes | ||
| Chicken pieces (leg or thigh), bone in | 100 – 175g | 6 – 8 minutes | IM |
| Chicken or turkey kebab | 2.5cm tick | 1 3/4 – 2 1/2 hours | DM |
| Turkey, whole unstuffed | 4.5 – 5kg | 2 1/4 – 4 hours | IM |
| Turkey, whole unstuffed | 5.5 – 6.5kg | 2 3/4 – 3 3/4 hours | IM |
| Turkey, whole unstuffed | 6.75 – 7.5kg | IM | |
| Cook’s tip: As a general guideline, allow 11 – 13 minutes per 450g | |||
| Turkey breast escalope | 5mm – 1cm | 4 – 6 minutes | DM |
| Poussin, whole | 350 – 450g | 40 – 50 minutes | IM |
| Duck, whole | 1.75 – 2.75kg | 1 1/2 – 2 hours | IM |
| Goose, whole | 4.5 – 6.5kg | 3 hours | IM |
Fish
| TYPE | SIZE | TIME | METHOD |
|---|---|---|---|
| Fish fillet or steak | 1.5cm | 3 – 5 minutes | DH |
| Fish fillet or steak | 2cm | 5 – 10 minutes | DH |
| Fish fillet or steak | 2.5cm | 10 – 12 minutes | DH |
| Fish kebab | 2.5cm | 8 – 10 minutes | DM |
| Fish, whole | 450g | 15 – 20 minutes | IM |
| Fish, whole | 450 – 900g | 20 – 30 minutes | IM |
| Fish, whole | 900g – 1.75kg | 30 – 45 minutes | IM |
Shellfish
| TYPE | SIZE | TIME | METHOD |
|---|---|---|---|
| Prawn with shell | Medium | 4 – 5 minutes | DH |
| Prawn with shell | Large | 5 – 6 minutes | DH |
| Prawn with shell | Extra large | 6 – 8 minutes | DH |
| Prawn without shell about 1 – 2 minutes that the times above | |||
| Scallop | 3 – 6 minutes | DH | |
| Mussels | 5 – 6 minutes | DH | |
| Cook’s Tip: Always discard any mussels or clams that do not open | |||
| Oyster | 3 -5 minutes | DH | |
| Lobster tail | 7 – 11 minutes | DH |
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