ENGLISH
19
BEEF
SIZE
HEAT
APPROXIMATE COOKING TIME
Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Steak
(New York, Porter-
house, Rib-eye,
Sirloin, T-bone, or
Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
Medium-High Smoke 8-10 minutes
Smoke 10-12 minutes
Smoke 10 minutes, grill 8-10 minutes
Smoke 10 minutes, grill 10-14 minutes
Skirt Steak
0.6 - 12.7 cm / ¼" - ½"
Medium-High Smoke 5-7 minutes
Flank Steak
0.45 - 0.86 kg
/ 1 - 1½ lbs., 1.9 cm / ¾"
Medium
Smoke 4 minutes, grill 8-10 minutes
Kabob
2.5 - 3.8 cm
/ 1 - 1½" cubes
Medium
Grill 10 - 12 minutes
Tenderloin, whole
1.58 - 1.81 kg
/ 3½ - 4 lbs.
Medium-High Smoke 10 minutes, grill 15-20 minutes
Ground Beef Patty
1.9 cm / ¾"
Medium-High Smoke 4 minutes, grill 4-6 minutes
Rib-eye Roast,
boneless
2.26 - 2.72 kg
/ 5 - 6 lbs.
Medium
Grill 1½ - 2 hours
Tri-tip Roast
0.9 - 1.13 kg / 2 - 2½ lbs. Medium-High Smoke 10 minutes, grill 20-30 minutes
Rib Roast
5.44 - 6.35 kg
/ 12 - 14 lbs.
Medium
2½ - 2¾ hours
Veal Loin Chop
2.5cm / 1"
Medium
10 - 12 minutes direct
Brisket
7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke
Cook until internal temperature reaches 91°C / 195°F
LAMB
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 71°C / 160°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs.
1 - 2 hours
Rib Crown Roast
1.36-2.26 kg / 3-5 lbs.
1 - 1½ hours
1½ hours
SEAFOOD
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 82°C / 180°F
Fish
(whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
10 - 20 minutes
20 - 30 minutes
30 - 45 minutes
Fish
(filets)
0.6-1.3 cm / ¼” - ½”
3 - 5 minutes, until flaky
Lobster Tail
0.15 kg / 5 oz.
0.3 kg / 10 oz.
5 - 6 minutes
10 - 12 minutes
WILD GAME
Size
Rare - 60°C / 140°F
Medium - 71°C / 160°F
Well Done - 77°C / 170°F
Roast
(fresh)
2.26 - 2.72 kg / 5 - 6 lbs.
1 - 1½ hours
1½ - 2 hours
Large Cuts
(fresh)
3.62-4.53 kg / 8-10 lbs.
1 hours
1½ hours
