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Real gear picks for grills, smokers, pizza ovens, and everything that earns its place by the fire
Reference card
Target temperatures
| Low and slow pit | about 225 to 275°F |
|---|---|
| Brisket, probe tender | about 195 to 205°F |
| Pork butt for pulling | about 195 to 205°F |
| Chicken, USDA minimum | 165°F |
| Steaks and chops, USDA minimum | 145°F plus 3 min rest |
Typical targets, check your product's instructions. USDA minimums are for safety; the higher barbecue numbers are for tenderness.
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USDA safe minimum internal temperatures
- Poultry 165°F
- Ground beef and pork 160°F
- Beef, pork, lamb steaks and roasts 145°F plus 3 min rest
- Fish 145°F
From USDA FoodSafety.gov charts. Measure in the thickest part with a calibrated thermometer.
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Find the best gas pizza ovens for quick, consistent backyard pizza. Learn about burners, heat control, and stone size before buying.
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Compare the best gas grills for backyard cooking. Learn what BTUs, burners, and build quality actually matter before you buy your next grill.
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