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