Sub-Zero BBQ362C, BBQ48BI, BBQ36C, BBQ48C, BBQ362BI manual L F BBQ Grilling G U I D E, Beef, Pork

W O L F BBQ GRILLING G U I D E

BEEF	Thickness/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.
Steaks, Rare	1" (25) thick		High	140˚F (60˚C)	10–15 min	Direct	No	Remove excess fat from
	11/2" (38) thick		High	140˚F (60˚C)	15–20 min			edges. Slash remaining
								fat. Turn halfway through
Steaks, Medium	1" (25) thick	Medium to High		160˚F (70˚C)	15–20 min	Direct	No	cooking time.
	11/2" (38) thick	Medium to High		160˚F (70˚C)	20–25 min
Steaks, Well Done	1" (25) thick		Medium	170˚F (75˚C)	20–25 min	Direct	No
	11/2" (38) thick		Medium	170˚F (75˚C)	25–30 min
Tenderloin	31/2–4 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)	11/2–2 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	11/4" (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)	11/2–2 hours	Indirect	No	Turn halfway through
							cooking time. Brush with
							BBQ sauce only during
							last few minutes.
Tenderloin	1–11/2lbs (.5–.7 kg)	Medium	160˚F (70˚C)	25–30 min	Direct	No	Turn halfway through
(whole)							cooking time.
Kabobs	11/4" (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 brown outsides.

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