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Charcoal Barbecuing Temperature Chart

Knowing the correct internal temperature of the food you are cooking is vital to ensuring that you, your family and guests are enjoying food that is safe to eat. The times we give are approximate because each cook varies slightly, for a range of reasons from fat content to weather and even charcoal type. The final temperature is the most accurate measure to determine if a food is cooked or not. Using a food thermometer is vital to great results. View our range of food thermometers here.


 

Food Smoker Temp Approx Time Final Temp Notes
BEEF
Beef Roast (Rare) 108-122°C 10 mins/500g 52°C  
Beef Roast (Med-Rare) 108-122°C 15 mins/500g 57°C  
Beef Roast (Medium) 108-122°C 20 mins/500g 63°C  
Beef Roast (Well) 108-122°C 30 mins/500g 68°C  
Brisket 108-122°C 1.5 hrs/500g 85-91°C ST*
Beef Short Ribs 108-122°C 8-10 hours 88-91°C (PB*) ST*
PORK
Pork Chops 108-122°C 1.5 hrs/500g 71°C GR*
Pork Roast Sliced 108-122°C 6-8 hours 71°C ST*
Pork Butt (Pulled) 108-122°C 2 hrs/500g 96°C ST*
Baby Back Ribs 108-122°C 5-6 hours (PB*) GR*
Spare Ribs 108-122°C 5-7 hours (PB*) GR*
Whole Hog 108-122°C 16-18 hours 96°C  
POULTRY
Chicken (Whole) 108-122°C 3-4 hours 77°C  
Chicken (pieces) 108-122°C 2 hours 77°C GR*
Turkey (Whole) 108-122°C 2.5 hrs/500g 77°C  
Turkey (Legs) 108-122°C 2-3 hours 77°C  
Duck (Whole) 108-122°C 3-4 hours 77°C  
Phaesant 93°C 3-4 hours 77°C  
LAMB
Lamb Leg (Rare) 108-122°C 4-8 hours 57°C  
Lamb Leg (Med-Rare) 108-122°C 4-8 hours 60-66°C  
Lamb Leg (Medium) 108-122°C 4-8 hours 71°C  
Lamb Leg (Well) 108-122°C 4-8 hours 77°C  
Lamb Shank 108-122°C 4 hours 54°C min Until tender
FISH
White Meat 108-122°C Size depending - Cook until flakey
Salmon (Whole) 93-108°C 3-4 hours - Cook until oil is dark
Tuna Fillets 93-108°C 45-55 mins 52°C (Med-Rare)  


*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 evapourated.


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


 
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