Sub-Zero BBQ362BI User Manual
18
W O L F
B B Q G R I L L I N G
G U I D E
L A M B
Thickness/Weight
Flame
Internal Temp.
Timing
Heat
Rotisserie Comments
Chops and Steaks,
1" (25) thick
Medium
140˚F (60˚C)
10–15 min
Direct
No
Remove excess fat from
Rare
1
1
/
2
" (38) thick
Medium
140˚F (60˚C)
14–18 min
edges. Slash remaining
fat. Turn halfway through
fat. Turn halfway through
Chops and Steaks,
1" (25) thick
Medium to High
160˚F (70˚C)
13–20 min
Direct
No
cooking time.
Medium
1
1
/
2
" (38) thick
Medium to High
160˚F (70˚C)
18–25 min
Chops and Steaks,
1" (25) thick
Medium
170˚F (75˚C)
18–30 min
Direct
No
Well Done
1
1
/
2
" (38) thick
Medium
170˚F (75˚C)
20–35 min
Leg 1
1
/
2
lbs (.7 kg)
Medium
150˚F (65˚C)
25–30 min
Direct
No
Turn halfway through
(butterflied)
cooking time.
Leg
6–7 lbs (2.7–3.2 kg)
Medium
150˚F (65˚C)
2–2
1
/
2
hours
Direct
Yes
Turn burners beneath
(semi-boneless rolled)
on medium.
Rib Crown Roast
3–4 lbs (1.4–1.8 kg)
Medium
150˚F (65˚C)
1–1
1
/
2
hours
Indirect
No
Rack
1–1
1
/
2
lbs (.5–.7 kg)
Medium
150˚F (65˚C)
25–30 min
Direct
No
Turn halfway through
cooking time.
cooking time.
Kabobs
1
1
/
4
" (32) cubes
Medium
150˚F (65˚C)
12–15 min
Direct
No
Turn halfway through
cooking time.
cooking time.
F I S H / S E A F O O D Thickness/Weight
Flame
Internal Temp.
Timing
Heat
Rotisserie Comments
Fish Fillets
1
/
4
"–
1
/
2
" (6.3–13) thick
High
3–5 min
Direct
No
Cook skin side down.
or Steaks
1
/
2
"–1" (13–25) thick
Medium
5–10 min
1"–1
1
/
4
" (25–32) thick
Medium
15–20 min
Fish (whole)
1 lb (.5 kg)
Medium
15–20 min
Indirect
No
Cook skin side down.
2–2
1
/
2
lbs (.9–1.1 kg)
Medium
20–30 min
3 lbs (1.4 kg)
Medium
30–45 min
Shrimp
High
3–6 min
Direct
No
Turn halfway through
cooking time.
cooking time.
Scallops
High
3–6 min
Direct
No
Turn halfway through
cooking time.
cooking time.