BBQ Temperatures and Cooking Times: Complete Guide

Great BBQ results start with two temperatures: the temperature inside your BBQ and the internal temperature of the meat. In this guide, you will find a quick overview of both, plus links to detailed tables for each type of meat.

Important: cooking time is always a guideline. Thickness, weight, bone, starting temperature, and weather conditions all make a difference. Therefore, use a meat thermometer to determine when the meat is done.

Quickly find the right internal temperature

Unsure where to place the thermometer? First, check how to correctly measure internal temperature.

BBQ internal temperatures: cheat sheet

Meat Desired result Internal temperature
Chicken breast Cooked and juicy 74–77°C
Chicken thigh Tender 80–85°C
Pork tenderloin Slightly pink and juicy 63–68°C
Spareribs Tender with a bite 88–95°C
Pulled pork Easy to pull 93–97°C
Steak Medium rare 54–57°C
Picanha Medium rare 54–58°C
Brisket Tender and sliceable 93–95°C plus probe test
Rack of lamb Pink 57–60°C
Lamb shoulder Tender 88–93°C

This is a concise overview. Use the meat-specific guides for the correct measuring spot, resting time, and differences between cuts.

Which BBQ temperature should you use?

Preparation BBQ temperature Suitable for
Low & slow 105–125°C Pulled pork, brisket, spareribs, and pulled lamb
Gentle indirect cooking 150–180°C Whole chicken, chicken parts, picanha, and larger roasts
Grilling 180–220°C Chicken breast, burgers, vegetables, and thin pieces of meat
Hot direct grilling 220–275°C Steaks, chops, and quick searing

Direct and indirect barbecuing

Direct heat

With direct heat, the food is placed above the coals or burners. Use this method for thin pieces that cook quickly, or to create a crispy crust after indirect cooking.

Indirect heat

With indirect heat, the meat is placed next to the heat source, and the BBQ acts like an oven. This provides better control for whole chicken, thick steaks, picanha, and low & slow preparations.

Cooking times on the BBQ

Dish BBQ temperature Estimated time
Chicken breast 180–200°C 12–18 minutes
1.5 kg whole chicken 160–180°C 60–90 minutes
Pork tenderloin 180–200°C 15–20 minutes
Spareribs 110–120°C 5–6 hours
2–3 kg pulled pork 110–120°C 8–12 hours
2 cm steak 220–250°C 3–4 minutes per side
2–3 kg brisket 110–120°C 8–12 hours
Rack of lamb 180–200°C 20–25 minutes

Common mistakes

  • Cooking by time alone: measure the internal temp, as no two pieces are exactly the same.
  • Measuring against the bone: this can give a misleading reading.
  • Opening the lid too often: this causes heat loss and extends cooking time.
  • Not allowing for resting time: especially steaks and larger cuts continue to cook and need time for juices to redistribute.
  • Confusing BBQ and internal temperature: one measures the environment, the other the center of the meat.

Frequently asked questions

What internal temperature should chicken reach?

Chicken must reach at least 74°C. Chicken breast remains juicy around 74–77°C; thighs and legs often become more tender around 80–85°C.

When is pulled pork done?

Pulled pork is usually done around 93–97°C. Additionally, check that a probe slides into the meat without much resistance.

What temperature do you use for low & slow?

For most low & slow preparations, 105–125°C is a useful range. The desired internal temperature varies by dish.

Do you have to let meat rest?

Yes. Thin pieces often need a few minutes; large pieces like brisket and pulled pork need to rest longer. Consult the specific meat page for the correct resting time.

BBQ guide for beginners
Which rub goes with which meat?
How are bark and smoke ring formed?

BBQ-planner: hoe laat moet je beginnen?

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Your plan

    These times are guidelines. Thickness, weight, bone, weather and your BBQ all make a difference, so your meat thermometer decides when the meat is done. If it is ready earlier, you simply get extra resting time.

    Wil je weten hoeveel vlees en rub je nodig hebt? Gebruik de vlees- en rubcalculator.

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    °C to °F converter

    Recipe in Celsius but your thermometer or oven uses °F? Enter either value and the other updates instantly.

    Rounded to one decimal place. °F = °C × 9/5 + 32.