TemperatureGuide
| Meat Type | Temp (Medium-Rare) | Temp (Medium) |
|---|---|---|
| Beef (Steak) | 55°C | 60°C |
| Beef (Brisket) | - | 95°C (pulled) |
| Chicken | - | 75°C |
| Lamb | 55°C | 60°C |
From classic low & slow to modern techniques – learn how to master every BBQ method for perfect results.
Cooking at low temperature (100-150°C) for long periods. Perfect for brisket, ribs and large cuts. Results in tender, flavorful meat with perfect smoke ring.
Meat directly above the heat source. Ideal for steaks, burgers and quick preparations. Higher temperatures (200-300°C+) for perfect sear and crispy crust.
First slow cook, then sear. The best method for thick steaks (3cm+). Gives even cooking from edge-to-edge with perfect crust.
Long preparation with smoking wood for extra flavor. Combines with low & slow for authentic BBQ flavors. Experiment with wood types for unique profiles.
Rotating meat on the spit above the heat. Even cooking and self-basting. Perfect for whole chicken, lamb leg and more.
Thin steaks: Direct
Thick steaks: Reverse sear
Large cuts: Low & slow
Chicken: Indirect
| Meat Type | Temp (Medium-Rare) | Temp (Medium) |
|---|---|---|
| Beef (Steak) | 55°C | 60°C |
| Beef (Brisket) | - | 95°C (pulled) |
| Chicken | - | 75°C |
| Lamb | 55°C | 60°C |