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W O L F
B B Q G R I L L I N G
L A M B
Thickness/Weight
Chops and Steaks,
1" (25) thick
1
Rare
1
/
" (38) thick
2
Chops and Steaks,
1" (25) thick
1
Medium
1
/
" (38) thick
2
Chops and Steaks,
1" (25) thick
1
Well Done
1
/
" (38) thick
2
1
Leg
1
/
lbs (.7 kg)
2
(butterflied)
Leg
6–7 lbs (2.7–3.2 kg)
(semi-boneless rolled)
Rib Crown Roast
3–4 lbs (1.4–1.8 kg)
1
Rack
1–1
/
lbs (.5–.7 kg)
2
1
Kabobs
1
/
" (32) cubes
4
F I S H / S E A F O O D Thickness/Weight
1
1
Fish Fillets
/
"–
/
" (6.3–13) thick
4
2
1
or Steaks
/
"–1" (13–25) thick
2
1
1"–1
/
" (25–32) thick
4
Fish (whole)
1 lb (.5 kg)
1
2–2
/
lbs (.9–1.1 kg)
2
3 lbs (1.4 kg)
Shrimp
Scallops
18
G U I D E
Flame
Internal Temp.
Medium
140˚F (60˚C)
Medium
140˚F (60˚C)
Medium to High
160˚F (70˚C)
Medium to High
160˚F (70˚C)
Medium
170˚F (75˚C)
Medium
170˚F (75˚C)
Medium
150˚F (65˚C)
Medium
150˚F (65˚C)
Medium
150˚F (65˚C)
Medium
150˚F (65˚C)
Medium
150˚F (65˚C)
Flame
Internal Temp.
High
Medium
Medium
Medium
Medium
Medium
High
High
Timing
Heat
Rotisserie Comments
10–15 min
Direct
No
14–18 min
13–20 min
Direct
No
18–25 min
18–30 min
Direct
No
20–35 min
25–30 min
Direct
No
1
2–2
/
hours
Direct
Yes
2
1
1–1
/
hours
Indirect
No
2
25–30 min
Direct
No
12–15 min
Direct
No
Timing
Heat
Rotisserie Comments
3–5 min
Direct
No
5–10 min
15–20 min
15–20 min
Indirect
No
20–30 min
30–45 min
3–6 min
Direct
No
3–6 min
Direct
No
Remove excess fat from
edges. Slash remaining
fat. Turn halfway through
cooking time.
Turn halfway through
cooking time.
Turn burners beneath
on medium.
Turn halfway through
cooking time.
Turn halfway through
cooking time.
Cook skin side down.
Cook skin side down.
Turn halfway through
cooking time.
Turn halfway through
cooking time.
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