Specifications

P
P
O
O
R
R
K
K
-
-
S
S
T
T
E
E
A
A
K
K
S
S
A
A
N
N
D
D
C
C
H
H
O
O
P
P
S
S
Sear: Preheat/High Grill: Medium
C
C
U
U
T
T
Thickness Approximate Cooking Time
Internal Temp. Medium – 160*F
Well Done – 170*F
Blade Steak ½” 10 –12 minutes Direct/Medium
Chop (loin, rib) ¾ - 1”
1 ¼ - 1 ½”
10 – 15 minutes
Sear 8 minutes, Grill 6-10 minutes
P
P
O
O
R
R
K
K
-
-
R
R
O
O
A
A
S
S
T
T
S
S
Preheat Grill Roast: Medium
Place meat, fat side up, on the cooking grate. Grill for time given in chart or until thermometer registers
desired internal temperature.
Cut Thickness/
Weight
Precooked to
Reheat 140*F
Medium 160*F Well Done 170*
F
Ham – Fully Cooked
- Boneless Portion
- Smoked Picnic
- Whole, bone-in
1”
3 – 4 lbs.
4 – 6 lbs.
5 – 8 lbs.
10 – 12 lbs.
12 minutes
50 minutes–1 hour
1 – 2 hours
1 – 2 ½ hours
2 – 2 ¾ hours
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Loin Roast 3 – 4 lbs. -------- 1 – 2 hours 2 – 3 hours
Rib Crown Roast 4 – 6 lbs. -------- 1 ½ - 2 hours 2 – 3 hours
Ribs – Country Style, Loin,
Baby Back, or Spare
3 – 4 lbs. -------- -------- 1 ½ - 2 hours
Tenderloin ¾ - 1 lbs. -------- 20 – 30 minutes 30 – 45 minutes
Loin Roast, boneless 3 – 5 lbs. -------- 1 ¼ - 1 ¾ hours 1 ¾ - 2 ½ hours
Sausage -------- -------- -------- 25 – 30 minutes
L
L
A
A
M
M
B
B
-
-
C
C
H
H
O
O
P
P
S
S
Sear: Preheat/High Grill: Medium
Grill for the time given in the chart or until desired doneness, turning once halfway through cooking time
C
C
U
U
T
T
Thickness Approximate Cooking Time
Loin, Rib, Shoulder, Sirloin ¾ - 1 ¼” 8 – 12 minutes
L
L
A
A
M
M
B
B
-
-
R
R
O
O
A
A
S
S
T
T
S
S
Preheat Grill Roast: Medium
Place meat, fat side up, in center of the cooking grate. Grill indirect for the time given in the chart or until
thermometer registers the desired internal temperature.
C
C
U
U
T
T
Weight Approximate Cooking Time
Internal Temp. Medium – 160*F
Leg of Lamb, butterflied 4 lbs. 55 – 65 minutes
Leg of Lamb – Boneless, Rolled
- Whole
5 – 7 lbs.
5 – 7 lbs.
2 ¼ - 3 hours
2 – 2 ½ hours
Rib Crown Roast 3 – 4 lbs. 1 – 1 ¼ hours
** Times may be affected by wind, outdoor temperature, and thickness or temperature of meat prior to cooking.
Meats
B
B
L
L
U
U
E
E
C
C
H
H
E
E
E
E
S
S
E
E
S
S
T
T
E
E
A
A
K
K
Makes 4 servings
4 T-bone Steaks (1” thick; about 10-12 ounces each)
4 Ounces Crumbled Blue Cheese
¼ Cup Green Onions and Tops (thinly sliced)
Suggested Backwoods Wood Pellet Flavor: Hickory or Alder
Preheat barbecue on PREHEAT .
Trim excess fat from the beefsteaks and discard. Brush cast iron grate with olive oil. Place steaks
on cooking grating. Sear on each side while still on PREHEAT. See diagram in the Cooking Guide
section for the perfect “steak house” look.
Reduce heat to Medium, turn the steaks for final time, combine cheese and onions and sprinkle
over steaks, cover and grill until desired doneness. Check doneness by cutting a slit in meat near the
bone.
T
T
I
I
P
P You can make use of the ever growing selection of commercially prepared
seasons, rubs or sauces, but with the flavor produced with a wood pellet grill you
will find you may reduce or not use any. Give it a try, you will taste the difference!
BBQ
RIBS
Makes 4 – 6 servings
3-4 Pounds Ribs – Meaty pork spareribs or loin back ribs
3 Tablespoons Oil
1 Tablespoon Salt
½ Teaspoon Red Pepper
½ Teaspoon Black Pepper
2 Chopped Onions
2 Tablespoons Vinegar
2 Tablespoons Worcestershire Sauce
¾ Cup Coca-Cola
1 Teaspoon Paprika
1 Teaspoon Chilli Powder
Suggested Backwoods Wood Pellet Flavor: Hickory, Apple or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM-HIGH.
Prepare spareribs by peeling off tough layer of skin on back side. Sprinkle the ribs with salt and
pepper.
Mix the remaining ingredients to make a marinade. Pour the marinade and the ribs in a covered
dish or zip lock type bag and place in refrigerator for at least 4 hours or overnight. Remove the ribs
from the marinade. Place marinade in a saucepan and bring to a boil for at least 5 minutes. Allow the
ribs to stand at room temperature for 20 – 30 minutes before grilling.
Brush grate with olive oil. Place ribs on preheated grill and sear on both sides for approximately 3
minutes. Reduce temperature to Medium and continue grilling for another 1 to 1/12 hours or until
tender. Baste with boiled marinade for the last 20 minutes of cooking time.
A
A
L
L
S
S
O
O
G
G
O
O
O
O
D
D
F
F
O
O
R
R
:
:
pork chops, chicken tenders, or beef on a stick.