The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules. Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how much food you are cooking and how well done you like your food.
Direct cooking: Grill tender vegetables or leafy greens using the direct method for the time given on the chart, turning once, halfway through cooking.
Indirect cooking: Roast whole starchy vegetables or other thicker cuts using the indirect method. There is no need to turn the food.
