17
WOLF BBQ GRILLING GUIDE
B
EEF
T
hickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Hamburgers
1
/2"–
3
/4" (13–19) thick Medium 160˚F (70˚C) 8–12 min Direct No Grill, turning once when
High 160˚F (70˚C) 4–8 min juices rise to the surface.
Do not leave unattended.
S
teaks, Rare 1" (25) thick High 140˚F (60˚C) 10–15 min Direct No Remove excess fat from
1
1
/2" (38) thick High 140˚F (60˚C) 15–20 min edges. Slash remaining
fat. Turn halfway through
S
teaks, Medium 1" (25) thick Medium to High 160˚F (70˚C) 15–20 min Direct No cooking time.
1
1
/2" (38) thick Medium to High 160˚F (70˚C) 20–25 min
S
teaks, Well Done 1" (25) thick Medium 170˚F (75˚C) 20–25 min Direct No
1
1
/2" (38) thick Medium 170˚F (75˚C) 25–30 min
Tenderloin 3
1
/2–4 lbs (1.6–1.8 kg) Medium 140˚F (60˚C) 1–2 hours Direct Yes Turn burners beneath
(whole) on medium.
Rib-Eye Roast 5–6 lbs (2.3–2.7 kg) Medium 140˚F (60˚C) 1
1
/2–2 hours Direct Yes Turn burners beneath
(boneless) on medium.
Rib Roast
12–14 lbs (5.4–6.4 kg) Medium 140˚F (60˚C) 15–18 min/lb Direct Yes Turn burners beneath
(boneless) on medium.
Veal Chops 1" (25) thick Medium 140˚F (60˚C) 10–12 min Direct Yes Turn burners beneath
on medium.
Kabobs
1
1
/4" (32) cubes
Medium 145˚F (65˚C) 8–10 min Direct No Turn halfway through
cooking time.
PORK
Thickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Chops
3
/4" (19) thick Medium 160˚F (70˚C) 8–10 min Direct No Turn halfway through
1" (25) thick Medium 160˚F (70˚C) 12–15 min cooking time.
Ribs 3–4 lbs (1.4–1.8 kg) Medium 160˚F (70˚C) 1
1
/2–2 hours Indirect No Turn halfway through
cooking time. Brush with
BBQ sauce only during
last few minutes.
Tenderloin 1–1
1
/2 lbs (.5–.7 kg) Medium 160˚F (70˚C) 25–30 min Direct No Turn halfway through
(whole) cooking time.
Kabobs 1
1
/4" (32) cubes Medium 160˚F (70˚C) 10–15 min Direct No Turn halfway through
cooking time.
Ham Steaks
1
/2" (13) thick High 140˚F (60˚C) 4–8 min Direct No Turn halfway through
cooking time.
Sausages Medium 140˚F (60˚C) 10–15 min Direct No Turn halfway through
(fully cooked) cooking time.
Sausages Medium 160˚F (70˚C) 20–25 min Direct No Pierce skins with fork
(raw) before grilling.
Hot Dogs Medium 140˚F (60˚C) 5–10 min Direct No Turn as often as needed
to evenly br
own outsides.
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