3
16
(H)
Handle
Spacer
qty-2
(E)
Lid Hook
qty-2
(K)
M8x1.25 Wing Nut
qty-1
(F)
Hitch Pin
qty-2
(A)
M6x1x13
Bolt
qty-24
(B)
M6x1 Hex Flange Nut
qty-20
(I)
M6x1x89 Handle
Bolt
qty-2
(D)
Hinge Pin
qty-2
(C)
Axle End Cap
qty-2
(G)
M6x1x65
Warming Rack
Support Bolt
qty-2
HARDWARE LIST
(J)
M6 x 1 Hex Lock Nut
qty-8
•
When outside temperature is cooler than 65°F and/or altitude is above 3,500 feet, additional
cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
BEEF
SIZE
GRILLING TIME
INTERNAL TEMP
Steaks
3
/
4
” thick
3 to 4 min. /side
med rare 145°F
4 to 5 min. /side
med 160°F
Kabobs
1” cubes
3 to 4 min. /side
145°F to 160°F
Hamburger patties
1
/
2
” thick
3 to 4 min. /side
med 160°F
Roast, rolled rump
4 to 6 lbs.
18 to 22 min /lb.
145°F to 160°F
Sirloin tip
3
1
/
2
to 4 lbs.
20 to 25 min. /lb.
145°F to 160°F
Ribs, back
cut in 1-rib portions
10 min. /side
med 160°F
half, 2 to 3 lbs.
10 to 12 min. /side
med rare 145°F
Tenderloin
whole, 4 to 6 lbs.
12 to 15 min. /side
med 160°F
PORK
SIZE
GRILLING TIME
INTERNAL TEMP
Chops, bone-in
3
/
4
” thick
3 to 4 min. /side
med 160°F
Chops, bone-out
1
1
/
2
” thick
7 to 8 min. /side
med 160°F
Tenderloin
1
/
2
” to 1
1
/
2
” lbs.
15 to 25 min. total
med 160°F
Ribs (indirect heat)
2 to 4 lbs.
1 1/2 to 2 hrs.
med 160°F
VENISON
SIZE
GRILLING TIME
INTERNAL TEMP
Roast, saddle or leg
6 to 7 lbs.
25 to 30 min. /lb.
145°F to 160°F
Steaks
3
/
4
” thick
6 to 7 min. /side
med 160°F
CHICKEN
SIZE
GRILLING TIME
INTERNAL TEMP
Broiler fryer (indirect
heat)
3 to 4 lbs.
60 to 75 min.
in thigh 180°F
Cornish hens
18 to 24 oz.
45 to 55 min.
in thigh 180°F
Breast halves, bone-in
6 to 8 oz. each
10 to 15 min. /side
170°F
Breast halves, boneless
4 oz. each
6 to 8 min. /side
170°F
Legs or thighs
4 to 8 oz.
10 to 15 min. /side
180°F
Drumsticks
4 oz.
8 to 12 min. /side
180°F
Wings
2 to 3 oz.
8 to 12 min. /side
180°F
APPROXIMATE GRILLING TIMES
