Measure core temperature
A meat thermometer is the one BBQ tool you truly cannot do without. Core temperature is the only objective measure of doneness — regardless of the meat's weight, the ambient temperature, or the BBQ you're using.
On this page, we explain which thermometer to choose, where exactly to probe, and the common measurement errors most people make.
Which thermometer do you need?
There are two types: an instant-read thermometer for quick checks, and a leave-in thermometer for long sessions.
An instant-read gives a reading within 2–3 seconds — ideal for chicken and chops. A leave-in stays in the meat during cooking — indispensable for pulled pork or brisket where you want to monitor the stall without opening the lid.
Where to probe?
Always measure in the thickest part of the meat, as far as possible from bone, fat, and the exterior. Bone conducts heat differently than meat and can give a misleading reading.
- Chicken (whole) — measure at the thigh, not the breast
- Chicken wings and drumsticks — probe into the thickest part, never against the bone
- Pulled pork / pork shoulder — in the center of the thickest part, avoid the shoulder blade
- Brisket — measure in the flat, not the point
- Lamb chops — probe into the meat next to the bone, not against it
For exact target temperatures, see the BBQ Temperatures & Cooking Times Guide.
Common measurement errors
Bone heats up faster than meat. You'll get a too-high temperature reading and remove the meat from the BBQ too early.
The outside is always hotter than the core. Probe deep enough — at least 2–3 cm into the meat.
Meat continues to cook by 1–2 degrees during resting. Remove large cuts a few degrees before the target temperature from the BBQ and let them rest covered.
- → BBQ Techniques — Complete Guide All techniques from beginner to advanced on one page
- → Chicken Core Temperature Exact values for chicken breast, thigh, drumstick & wings
- → What is the BBQ stall? Why your core temperature stalls with brisket and pulled pork
- → BBQ Temperatures & Cooking Times All core temperatures and cooking times at a glance
- → The bark and the smoke ring How does the crispy crust form?
Temperature under control, now for the flavor
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