Sub-Zero BBQ48C - Manual (Page 19)

19
Dimensions in parentheses are in
millimeters unless otherwise specified.
P O U LT RY Thickness/Weight Flame Internal Temp. Timing Heat Rotisserie Comments
Chicken 3–5 lbs (1.4–2.3 kg) Medium 180˚F (80˚C) 1 1 / 2 –2 hours Direct Yes Turn burners beneath
(whole) (in thigh) on medium.
Chicken 3–5 lbs (1.4–2.3 kg) Medium 180˚F (80˚C) 1–1 1 / 4 hours Direct No Turn halfway through
(whole, cut in half) (in thigh) cooking time.
Chicken Medium 170˚F (75˚C) 30–45 min Direct No Turn halfway through
(bone-in breasts) cooking time.
Chicken Breasts 4 oz (.14 kg) each Medium 170˚F (75˚C) 10–15 min Direct No Turn halfway through
(boneless and skinless) cooking time.
Chicken Medium 180˚F (80˚C) 30–45 min Direct No Turn halfway through
(bone-in legs and thighs) (in thigh) cooking time.
Chicken Kabobs 1 1 / 4 " (32) cubes Medium 180˚F (80˚C) 10–12 min Direct No Turn halfway through
cooking time.
Cornish Hens 1 1 / 2 –2 lbs (.7–.9 kg) Medium 180˚F (80˚C) 45–60 min Direct Yes Turn burners beneath
(in thigh) on medium.
Duck (whole) 4–5 lbs (1.8–2.3 kg) Medium 185˚F (85˚C) 2–2 1 / 2 hours Indirect Yes Remove as much visible
(in thigh) (place fat as possible. Turn
pan under burners on either side of
duck) duck to low. Do not turn
on burners directly
beneath.
Goose (whole) 8–12 lbs (3.6–5.4 kg) Low 180˚F (80˚C) 18–20 min/lb Indirect Yes Remove as much visible
(in thigh) (place fat as possible. Turn
pan under burners on either side of
goose) goose to low. Do not turn
on burners directly
beneath.
Turkey (whole) 16 lbs (7.2 kg) or less Low 180˚F (80˚C) 10–15 min/lb Direct No Do not stuff. Turn burners
(in thigh) underneath on low.
Turkey (halves) 16 lbs (7.2 kg) or less Medium 180˚F (80˚C) 15–20 min/lb Direct No Turn halfway through
(in thigh) cooking time.
Turkey Breast 4–5 lbs (1.8–2.3 kg) Medium 170˚F (75˚C) 1–1 1 / 2 hours Indirect No Turn halfway through
(bone in) cooking time.
Turkey 8–16 oz (.2–.5 kg) each Medium 180˚F (80˚C) 45–60 min Direct No Turn halfway through
(drumsticks or thighs) cooking time.
W O L F B B Q G R I L L I N G G U I D E