Temperature Guides — Backyard Firecraft

Reference cards

Temperature tarot.

Quick-reference BBQ temperature cards. Always use a probe thermometer and rest larger cuts; internal temperature can continue rising during rest.

Low & slow100–130°C

Ribs, brisket, pork shoulder.

Roast / indirect180–230°C

Chicken, lamb, pork roasts.

Direct grilling200–260°C

Burgers, chops, seafood, vegetables.

Hard sear250–300°C

Steaks and quick searing.

Food	Grill / zone	Internal target	Timing / note
Red meat rare	Direct / sear	49°C	Pull a little early and rest.
Red meat medium rare	Direct / sear	54°C	Common steak target.
Red meat medium	Direct + indirect	60–63°C	Finish indirect if thick.
Low and slow sliced	Indirect	88–91°C	Brisket-style sliced texture.
Low and slow pulled	Indirect	93–96°C	Pulled pork / probe-tender range.
Poultry	Indirect or direct finish	74°C	Use thickest part, avoid bone.
Minced meat / sausage	Direct or indirect → direct	68–70°C	Don’t press burgers.
Fish	Direct / plate	57–63°C	Easy to overcook.

Food	Grill / zone	Internal target	Timing / note
Steak rare	250–300°C direct	49–52°C	2–3 min/side
Steak med-rare	250–300°C direct	54–57°C	3–4 min/side
Steak medium	220–250°C direct + indirect	60–63°C	4–6 min/side
Beef burger	200–240°C direct	68–70°C	4–5 min/side
Brisket whole	100–130°C indirect	Probe tender / 90°C+	10–12 hr typical
Short ribs	100–130°C indirect	Probe tender	7–8 hr typical
Lamb chops	220–250°C direct	54–60°C	3–4 min/side
Lamb leg roast	180–200°C indirect	60–65°C	20–25 min per 500g

Food	Grill / zone	Internal target	Timing / note
Pork chops	180–200°C direct	63–70°C	4–6 min/side
Pulled pork	100–130°C indirect	90–96°C	8–12 hr
Pork ribs	110–130°C indirect	Tender / 90°C+	4–6 hr
Sausages	180–200°C indirect → direct	68–70°C	10–15 min
Chicken breast	180–200°C indirect	74°C	15–20 min
Chicken thigh / leg	180–200°C indirect	74–80°C	25–35 min
Whole chicken	180–200°C indirect	74°C	1–1.5 hr
Chicken wings	190–230°C indirect	74°C+	25–35 min

Food	Grill / zone	Internal target	Timing / note
Fish fillet 1cm	230–260°C direct	57–63°C	6–8 min
Salmon 3–4cm	210–240°C direct	57–63°C	6–10 min
Prawns	230–260°C direct	Opaque / just cooked	1–4 min
Scallops	230–260°C direct	Just firm	~4 min
Corn whole	200–230°C direct	—	10–15 min
Asparagus	200–230°C direct	—	~4 min
Potato whole	190–230°C indirect	—	1–1¼ hr
Pumpkin wedges	190–230°C indirect	—	30–45 min

Times are planning guides only. Thickness, wind, food load, lid openings and BBQ type can move the result a lot.