Owner`s manual
VG0970_D2 2/28/13 17
GrillingTimesandTemperaturesGrillingTimesandTemperatures
ApproximateCooking/GrillingTimesfor
MemphisWood‐FireConveconGrill
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal temperature.SeriousHealthrisks
mayexistwithundercookedmeat!. Approximate cooking mes are from various sources, and are based on meat at refrigerator
temperatures. We suggest that when grilling at higher temperatures, you apply barbecue sauce only during the last 15 to 30
minutes of grilling to prevent excess browning or burning.
ITEM SIZE
CONTROL
SETPOINT
APPROXIMATE
GRILLINGTIME
INTERNAL
TEMP=°F
BEEF
Steaks 3/4" thick
450°‐ 700°
3 to 4 min./side
4 to 5 min./side
5 to 7 min./side
Medium rare 145
Medium 160
Med Well 170
Kabobs 1‐inch cubes 450°‐ 700° 3 to 4 min./side 145 to 160
Hamburger paes
1/2" thick
450°‐ 700°
3 min. / side
4 to 5 min./side
5 to 7 min./side
Medium 160
Med Well 170
Well Done 180
Roast,
rolled rump (indirect heat)
sirloin p (indirect heat)
4 to 6 lbs.
3 1/2 to 4 lbs.
350°
18 to 22 min./lb.
20 to 25 min./lb.
145 to 160
Tenderloin Half, 2 to 3 lbs.
Whole, 4 to 6 lbs.
350° 10 to 12 min./side
12 to 15 min./side
Medium rare 145
Medium 160
HAM
Fully cooked (indirect heat) any size 350°‐ 375° 8 to 10 min./lb. 140
Cook‐before‐eang (indirect
heat)
Whole, 10 to 14 lbs.
Half, 5 to 7 lbs.
Poron, 3 to 4 lbs.
350°‐ 375° 10 to 15 min./lb.
12 to 18 min./lb.
30 to 35 min./lb.
160 ‐ 170
LAMB
Chops, shoulder, loin, or rib 1" thick 350°‐ 375° 5 min./side 145 to 160
Steaks, sirloin, or leg 1" thick 350°‐ 375° 5 min./side 145 to 160
Kabobs 1" cubes 350°‐ 375° 4 min./side 145 to 160
Paes, ground 4 oz., 1/2" thick 450°‐ 700° 3 min./side Medium 160
PORK,Fresh
Chops, bone‐in or boneless 3/4" thick
1 1/2" thick
450°‐ 700° 3 to 4 min./side
7 to 8 min./side
Medium 160
Tenderloin 1/2 to 1 1/2 lbs. 450°‐ 700° 15 to 25 min. total Medium 160
Ribs
Paes, ground
1/2" thick 450°‐ 700° 4 to 5 min./side Medium 160
*See Smoking Guidelines For Pork Ribs*