2 guides
Reference guides
Temperatures, times, and conversions in one place, sourced and dated so you can trust the number.
Pellet grills and smokers
Smoking times and temperatures chart for planning the cook
Smoker temperature, time per pound and pull temperature for the common cuts, from USDA FSIS, Traeger, Pit Boss and Masterbuilt. Every time is an estimate. Thickness, wind and the lid stretch it.
Pellet grills and smokers
Meat doneness temperatures: the chart, and the probe
Whole cuts are safe at 145°F with a 3 minute rest, ground meat at 160, poultry at 165, per USDA. Steak doneness is convention. A probe settles both.