BBQ Temperatures & Cooking Times: Complete Guide

The internal temperature of chicken is always 74°C (165°F), regardless of the cut. This applies to chicken thighs, chicken drumsticks, chicken breasts, chicken wings, and whole chicken. Chicken should not be pink — below 74°C (165°F) it is unsafe. Always measure in the thickest part, never against the bone.

Cook spareribs indirectly at 150°C (300°F) for 3 to 4 hours. There is no fixed internal temperature — use the bend test: pick up the slab in the middle, and if it bends easily, it's done. Cooking time varies depending on the thickness of the ribs and the stability of your BBQ temperature.

Pulled pork is ready at 90–93°C (195–200°F). Only at this temperature will the collagen be fully melted, causing the meat to fall apart. Allow 8 to 12 hours at 120°C (250°F) indirect heat. Keep in mind that the temperature may temporarily stall around 70°C (160°F) — this is the BBQ stall, a normal phenomenon.

The internal temperature for chicken thigh is 74°C (165°F). Measure in the thickest part of the thigh, as far from the bone as possible. Skinless chicken thighs should be cooked indirectly at 160–200°C (325–390°F) for 25–35 minutes.

That depends on the cut: chicken wings 20–25 minutes at 160–175°C (325–350°F), chicken thighs 25–35 minutes, chicken drumsticks 35–45 minutes, chicken breast 15–20 minutes at 175°C (350°F), whole chicken approximately 75 minutes at 175–180°C (350–355°F). Always use a thermometer — time is a guideline, 74°C (165°F) is the truth.