Cooking Temperature Conversions (°F ↔ °C)

Every temperature that matters in barbecue, converted — and labelled with what it actually means, which a generic converter cannot tell you.

Fahrenheit	Celsius	What it is
130 °F	54.4 °C	Medium-rare steak — the most searched temperature in barbecue
135 °F	57.2 °C	The top of the medium-rare band, and where duck breast is served
140 °F	60 °C	Medium steak, and the bottom of the safe holding range for resting meat
145 °F	62.8 °C	The USDA minimum for whole cuts of pork and for fish
150 °F	65.6 °C	Medium-well steak, and roughly where the stall begins on a brisket
155 °F	68.3 °C	—
160 °F	71.1 °C	The USDA minimum for ground beef, and the classic point to wrap a brisket
165 °F	73.9 °C	The USDA safe temperature for all poultry
170 °F	76.7 °C	The top of the stall zone on a long cook
175 °F	79.4 °C	Where chicken thighs and wings are at their best — rendered, not just safe
180 °F	82.2 °C	—
185 °F	85 °C	—
190 °F	87.8 °C	—
195 °F	90.6 °C	The point where collagen is well on its way to gelatin, but ribs are usually not quite there
200 °F	93.3 °C	Probe-tender territory for ribs, and where you start checking a brisket
203 °F	95 °C	The classic finish for brisket and pulled pork — though tenderness beats the number
205 °F	96.1 °C	The classic finish for brisket and pulled pork — though tenderness beats the number
207 °F	97.2 °C	The classic finish for brisket and pulled pork — though tenderness beats the number
210 °F	98.9 °C	Where beef short ribs finally give up their collagen
225 °F	107.2 °C	The classic low-and-slow pit temperature
250 °F	121.1 °C	Hot-and-fast smoking, and the usual reverse-sear oven temperature
275 °F	135 °C	The temperature for smoking poultry, where the skin still crisps
300 °F	148.9 °C	—
325 °F	162.8 °C	Standard roasting temperature for turkey and large joints
350 °F	176.7 °C	—
375 °F	190.6 °C	A hot roasting oven — chicken, fish and quick roasts
400 °F	204.4 °C	—
425 °F	218.3 °C	Direct grilling heat, hot enough for a proper sear
450 °F	232.2 °C	Direct grilling heat, hot enough for a proper sear

Celsius to Fahrenheit

Get every temperature in both units, for your exact cut →Free interactive calculator · works offline · installs to your home screen

Frequently Asked Questions

What is the quickest way to convert grill temperatures in your head?

For pit temperatures, halve the Fahrenheit number and subtract 15 — 225 °F gives 97, close enough to the real 107 °C for a smoker that swings anyway. For internal temperatures do it properly: at those numbers a 10 degree error is the difference between medium rare and medium.

Why does this site show both units everywhere?

Because barbecue writing is overwhelmingly American and the audience is not. Every page gives both, using the standard rounded value in each — medium rare reads 130 °F and 55 °C, not 131.