Outdoor cooking, measured
Precision beats opinion
Calculators, formulas and buying frameworks for pizza ovens, smokers and the fuel that feeds them. Built from published specifications and arithmetic you can check — not from a weekend with a thermometer.
Everything here sits on one scale — from a low-and-slow smoke to a 60-second Neapolitan bake
What are you cooking?
Pick the cut: when it is done, and how long it takes at every smoker temperature.
Brisket
Pull at 195–205°F
Pulled pork
Pull at 195–205°F
Ribs
Pull at 195–203°F
Beef short ribs
Pull at 200–210°F
Smoked chicken
Pull at 165–175°F
Smoked turkey
Pull at 165–175°F
Pork loin
Pull at 145–150°F
Every cut, one chart
Pull temperatures, USDA minimums and rests side by side.
Holiday cooks
Thanksgiving
Smoked turkey
Start with the thaw — it is days, not hours — then the smoker band, the times by weight and the temperature that means it is done.
Christmas
Prime rib and ham
USDA's roasting times and finishing temperatures for both, and what changes when the oven is a smoker.
Gifts
For someone who smokes meat
Sorted by what they already own, so you are not buying a second thermometer for someone who has one.
Start with the maths
The part of this site worth bookmarking. Each works out the numbers properly and shows you how it got there.
Reviews and guides
Built from manufacturer specifications, with every figure attributed and every source listed.
Guidepizza ovens
Why a 950°F Oven Still Gives You a Pale Base
Your oven says 950°F and the base is still white. Air and stone temperature are different numbers, and only one of them cooks the bottom of a pizza.
Updated 2026-11-04 · 4 sources
Guidesmokers grills
How to Smoke a Ham: Fully Cooked or Not, and the Temperature Each Needs
A plant-packaged fully cooked ham needs reheating to 140°F; a cook-before-eating ham needs 145°F and a rest. USDA's times by weight.
Updated 2026-10-14 · 3 sources
Guidesmokers grills
How to Smoke a Prime Rib: The USDA Numbers, and What They Do Not Cover
USDA times a bone-in rib roast at 23 to 30 minutes a pound at 325°F, done at 145°F with a 3 minute rest. What that means in a smoker, by weight.
Updated 2026-10-14 · 3 sources
Reviewsmokers grills
BBQ Gifts Worth Giving, Sorted by What They Already Own
BBQ gifts for someone who smokes meat, sorted by what they already own. Every pick named by model, with the published spec behind it.
Updated 2026-10-10 · 7 sources
Guidesmokers grills
How to Smoke a Turkey: The USDA Numbers, and When to Start Thawing
USDA publishes a 225 to 300°F smoker band and a one-day-per-four-to-five-pounds thaw. What that means for a Thanksgiving bird, counted backwards.
Updated 2026-09-27 · 5 sources
Reviewkitchen
MEATER Pro 2 Plus vs Thermapen ONE
Compare the MEATER Pro 2 Plus wireless probe for all-day smoker tracking to the Thermapen ONE sub-second instant-read for spot-checking doneness.
Updated 2026-09-26 · 2 sources
Browse by category
Pizza Ovens
Gas, wood and multi-fuel ovens.
7 products covered
Smokers & Grills
Pellet, offset, kamado and kettle.
12 products covered
Fuel & Woods
Pellets, lump, splits and charcoal.
7 products covered
Kitchen
Indoor gear, thermometers and prep tools.
7 products covered
Recipes
Formulas with exact weights and temperatures.
How we research
This niche is covered by sites with a decade of real testing behind them. We do something narrower.
Primary sources, cited
Manufacturer manuals and spec sheets, quoted with attribution. Every figure on this site links back to where it came from.
Maths you can check
The calculators show their working. Baker’s percentages and published cook charts, not a black box.
No testing we didn’t do
We have no lab and no test kitchen, and we say so on every page rather than implying otherwise.