107 °C to °F
In the kitchen, 107 °C is the classic low-and-slow pit temperature.
The formula
°C × 9/5 + 32 = °F
107 × 9/5 + 32 = 224.6 °F
What 107 °C means at the grill
This is the classic low-and-slow pit temperature. If that is what you are cooking, the guides below give you the pull temperature, the pit temperature and the timing for it.
Nearby temperatures
| °C | °F | What it is |
|---|---|---|
| 93°C | 199.4°F | Probe-tender territory for ribs, and where you start checking a brisket |
| 95°C | 203°F | The classic finish for brisket and pulled pork — though tenderness beats the number |
| 96°C | 204.8°F | The classic finish for brisket and pulled pork — though tenderness beats the number |
| 100°C | 212°F | Where beef short ribs finally give up their collagen |
| 110°C | 230°F | — |
| 120°C | 248°F | Hot-and-fast smoking, and the usual reverse-sear oven temperature |
The calculator shows every temperature in both units at once, so you never have to convert anything by hand. It works offline and installs to your home screen.
Frequently Asked Questions
What is 107 °C in °F?
107 °C equals 224.6 °F. In cooking terms it is the classic low-and-slow pit temperature.
What is the formula?
Multiply by 9/5, then add 32. So 107 × 9/5 + 32 = 224.6 °F.
Do I need to be exact?
For pit temperatures, no — a smoker swinging 15 °F either side of target is normal and fine. For internal temperatures, yes: the difference between medium rare and medium is about 10 °F, which is well inside the range where rounding matters.