The dome thermometer tells you about the grill. A food thermometer tells you what is happening at the centre of dinner. Use both, and let the food decide when it is ready.
EXPLORE THE GUIDE
A LITTLE SUMO KNOW-HOW
The dome thermometer tells you about the grill. A food thermometer tells you what is happening at the centre of dinner. Use both, and let the food decide when it is ready.
A culinary label such as medium rare describes a result, not a food-safety guarantee. For pulled pork and brisket, continue beyond the minimum until the meat is tender. Times vary with the cut, thickness and fire. The old temperature lists have been revised to separate these decisions.
Potatoes, beetroot and other roots are ready when a skewer meets little resistance. Use colour, texture and tenderness rather than treating one centre temperature as a rule for every vegetable. Keep a note of the size, grill setting and time when you find a result you like.
A LITTLE SUMO KNOW-HOW
These are minimum internal temperatures for home cooking, not grill settings or a guide to rare steak. Rest whole cuts for the time shown. Tender barbecue cuts may need considerably longer cooking than the safety minimum.
| Food | Centre temperature | Rest / check |
|---|---|---|
| Chicken and turkey, whole or portions | 74°C | Check breast and thigh, avoiding bone |
| Beef, pork, lamb and veal, whole cuts | 63°C | Rest at least 3 minutes |
| Minced beef, pork, lamb and veal | 71°C | Check the centre |
| Minced poultry | 74°C | Check the centre |
| Fish | 63°C | Check the thickest part |
CHOOSE FOR THE WAY YOU COOK
Useful equipment, with a clear purpose for your next cook.
Insert the probe into the thickest part, keeping clear of bone, fat pockets and the cooking surface. Check more than one spot on an uneven cut. Clean the probe between checks and follow its instructions. An instant-read thermometer is for spot checks; only leave a probe in the grill if it is designed for that use.
KEEP EXPLORING
Find a recipe to try, gather your ingredients and bring everyone around the table.
EXPLORE GRILL TIPSChoose your recipe before lighting the charcoal. Match the setup to your grill and follow the instructions for the equipment you use.
Temperature reference: FoodSafety.gov: safe minimum internal temperatures
Insert the probe into the thickest part, keeping clear of bone, fat pockets and the cooking surface. Check more than one spot on an uneven cut. Clean the probe between checks and follow its instructions. An instant-read thermometer is for spot checks; only leave a probe in the grill if it is designed for that use.
These are minimum internal temperatures for home cooking, not grill settings or a guide to rare steak. Rest whole cuts for the time shown. Tender barbecue cuts may need considerably longer cooking than the safety minimum.
A culinary label such as medium rare describes a result, not a food-safety guarantee. For pulled pork and brisket, continue beyond the minimum until the meat is tender. Times vary with the cut, thickness and fire. The old temperature lists have been revised to separate these decisions.
