Beef should have an internal temp between 145 to 160 degrees F (63 to 70 degrees C), depending on how well done you prefer your steak and burgers.
Beef
| Cut | Method | Heat | Time | InternalTemp.(minimum) |
| Steaks | ---- | ---- | ---- | ---- |
| 3/4 in. thick | Direct | High | 3 to 5 min./side | 145 F (63 C) |
| 1 1/2 in. thick | Direct | High | 7 to 8 min./side | 145 F (63 C) |
| 2 in. thick | Direct | High | 10 to 12 min./side | 145 F (63 C) |
| Kabobs | ---- | ---- | ---- | ---- |
| 1 in. cubes | Direct | High | 3 to 4 min./side | 145 F (63 C) |
| Hamburger Patties | ---- | ---- | ---- | ---- |
| 1/2 in. thick | Direct | High | 3 min./side | 160 F (70 C) |
| Roast | ---- | ---- | ---- | ---- |
| 4 to 6 pounds | Indirect | Medium | 18 to 22 min./pound | 145 F (63 C) |
| Sirloin Tip | ---- | ---- | ---- | ---- |
| 3 1/2 to 4 pounds | Indirect | Medium | 20 to 25 min./pound | 145 F (63 C) |
| Back Ribs | ---- | ---- | ---- | ---- |
| single ribs | Direct | High | 10 min./side | 160 F (70 C) |
| rib rack | Indirect | Medium | 3 hours | 160 F (70 C) |
| Tenderloin | ---- | ---- | ---- | ---- |
| 2 to 3 pounds | Direct | High | 10 to 12 min./side | 145 F (63 C) |
| 4 to 6 pounds | Direct | High | 12 to 15 min./side | 145 F (63 C) |
Veal
| Cut | Method | Heat | Time | Internal Temp. (minimum) |
| Steaks | ---- | ---- | ---- | ---- |
| 1 inch thick | Direct | High | 5 to 7 min./side | 145 F (63 C) |
| Chops | ---- | ---- | ---- | ---- |
| 1 inch thick | Direct | High | 5 to 7 min./side | 145 F (63 C) |
| Boneless Roast | ---- | ---- | ---- | ---- |
| 2 to 3 pounds | Indirect | Medium | 18 to 20 min./side | 145 F (63 C) |
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