BBQ Methods
- Cold smoking1 - 24°C
- Smoking50 - 100°C
- Barbecuing107 - 150°C
- Grilling150 - 260°C
- Searing, Sear260 - 400°C
Food Safety
- Beef63°C
- Pork63°C
- Veal63°C
- Lamb63°C
- Fish63°C
- Shellfish63°C
- Poultry74°C
- Processed products (minced meat, sausage, burgers)71°C
- Stew, pre-cooked products, reheating leftovers74°C
The Golden Rules
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A constant result starts with a stable kettle temperature.
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Thick cuts require patience and a lower BBQ temperature.
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Meat with a lot of connective tissue or fat needs extra time to become tender.
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For thin slices, fire up the barbecue high for a quick preparation.
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Keep in mind that muscles that have worked hard need to cook longer.
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Tender pieces with little connective tissue are ready very quickly.