Cut List
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Doneness

Temperature guide

Pull temperatures, not lid temperatures. Rest is part of the cook. Celsius sits beside every number.

On the fire

Run these numbers as a cook

Guided cook picks the cut and doneness, then gives pull, rest, and a clock. Your thermometer stays yours — nothing to pair, no graphs from a probe we do not own.

Start a guided cook

Cold smoke

70–100°F

Salmon, cheese, bacon cure — smoke flavor, no cook

Low smoke

175–225°F

Fish, cheese, jerky, extra-gentle poultry

Classic BBQ

225–275°F

Brisket, ribs, shoulder, turkey

Hot & fast

300–325°F

Chicken, pork loin, weeknight ribs

Roast / reverse

250–300°F

Steaks, tenderloin, thick chops before the sear

Sear zone

450–700°F

Steaks, smash burgers, chop crusts

Best practices

  • Pull a few degrees early. Carryover is the rest of the cook.
  • Lid thermometers lie. Trust a grate probe and a meat probe.
  • Steak temps and barbecue temps are different sports. Collagen does not melt at 135°F.
  • Rest is not optional. Steaks 5–10 minutes; brisket and shoulder an hour or more.

Pull a few degrees early. Carryover on a thick steak is 5°F; on a roast it can be 8–10°F.

  • Steak, blue-rare

    Blue

    110°F43°C

    3–5

    Cold red center. Sear only.

  • Steak, rare

    Rare

    120°F49°C

    5–8

    —

  • Steak, medium-rare

    Medium-rare

    128°F53°C

    8–10

    —

  • Steak, medium

    Medium

    138°F59°C

    8–10

    —

  • Steak, medium-well

    Medium-well

    148°F64°C

    5–8

    —

  • Beef tenderloin roast

    Medium-rare

    122°F50°C

    15

    —

  • Prime rib

    Medium-rare

    125°F52°C

    20–30

    —

Best practices

  • A thick steak carries 5°F; a roast can carry 8–10°F. Pull earlier than the table if the cut is huge.
  • Rest on a warm plate, loosely tented. Tight foil steams a crust you just paid for.
  • Blue and rare are sear-only interiors. Do not reverse-sear a steak you want cold in the middle.