Pro-Q Smokers & BBQs

Cooking Temperature Chart

Get the perfect done-ness every time by using a thermometer to cook to internal temperature, rather than time. Checking the internal temperature of your food is the best way to check that it is cooked - it is accurate, safe and doesn't rely on the food "looking" ready. This handy chart will walk you through all the temperatures for the most popular BBQ foods.

Cooking Temperature Chart
Protein Cooked Internal Temperature Notes
Beef
Rare 125°F / 51°C
Medium Rare 135°F / 57°C
Medium 145°F / 62°C
Well Done 155°F / 68°C
Brisket & Short Ribs 185-205°F / 85-96°C ST/PB
Pork
Pork Chops 160°F / 71°C GR
Pork Roast 160°F / 71°C
Pulled Pork (Collar/Shoulder) 205°F / 96°C ST
Baby Back Ribs PB GR
Spare Ribs PB GR
Whole Hog 205°F / 96°C
Poultry
Whole Chicken 163°F / 73°C
Chicken Pieces 163°F / 73°C GR
Pulled Chicken 205°F / 96°C
Turkey (whole) 163°F / 73°C
Turkey (legs) 163°F / 73°C
Duck (whole) 163°F / 73°C
Pheasant 163°F / 73°C
Lamb
Rare 125°F / 51°C
Medium Rare 135°F / 57°C
Medium 145°F / 62°C
Well Done 155°F / 68°C
Pulled Shoulder/Shank 205°F / 96°C Until tender
Fish
White meat 145°F / 62°C Cook until flaky
Salmon(Medium Rare) 125°F / 51°C
Salmon(Well Done) 160°F / 71°C
Tuna Fillets(Medium Rare) 125°F / 51°C
Tuna Fillets(Well Done) 160°F / 71°C

 *PB = Pull Back -This is when the meat starts to pull away from the bones of the ribs, the other way to check ribs is to do the flex test. The BBQ experts came up with another method using the 'flex' of the rack. This means picking up the ribs about 1/3rd of the way along the rack, and 'bouncing' them gently. If the rack bends to about 90° and cracks appear in the top of the meat, the ribs are done.

ST = Stalling - This means that the meat may stall at 160°F, and the temperature will not move for some time, it is not a reason to panic! It is caused by the meat sweating off the heat, and will stop as soon as the excess has evaporated.

GR = Grilling - We recommend grilling at the end to crisp up and finish off the meat.

How to take the temperature

For the best results, always take the temperature at the thickest part of the meat you are cooking, and in multiple places when cooking whole animals, for example on a whole chicken, we would test the breast and thigh.

Resting

Always rest your meat before serving, and remember that the internal temperature will continue to rise even after you've removed your food from the heat.

Food Safety

These temperatures are a guide and advice varies globally on the correct temperature to cook food to for safety. The UK FSA recommends that all food is cooked to 70° and kept at that temperature for 2 minutes to ensure complete safety.

The other time and temperature combinations are:

  • 60°C for 45 minutes
  • 65°C for 10 minutes
  • 70°C for 2 minutes
  • 75°C for 30 seconds
  • 80°C for 6 seconds

ProQ Digital Probe Thermometer

Get yourself a Digital Probe Thermometer here!


KIT USED


Latest Tips and Advice

Using Your Water Pan to Get the Best Results

In our BBQ smokers, the water pan is the key to temperature management. This guide is here to help you decide what is best for your cook, and understand how filling your water pan with different things can change your running temperatures, extend the amount...

Introduction to Hot Smoking

Learn how to get started with Hot Smoking on your barbecue smoker for those delicious and authentic Low 'n' Slow BBQ flavours. We take you through a step-by-step guide on the best approach.

Choosing Smoking Woods

Using wood chips, chunks, dust or pellets to create smoke is a great way to transform barbecued foods into meals that will have your friends and family begging for more. Smoke is used as you would seasoning on food to impart flavour, so...

Cooking Temperature Chart

Get the perfect done-ness every time by using a thermometer to cook to internal temperature, rather than time. Checking the internal temperature of your food is the best way to check that it is cooked - it is accurate, safe and doesn't rely on the...

Cold Smoking

An ancient art used for preserving food, cold smoking has been used across the world for generations. Modern cold smoking is all about flavour, and less about preservation as we now use curing to make food safe to store.

Lighting your ProQ BBQ Smoker

Take a look at our tried and tested methods for lighting your barbecue or smoker.