77 °C to °F
In the kitchen, 77 °C is the top of the stall zone on a long cook.
The formula
°C × 9/5 + 32 = °F
77 × 9/5 + 32 = 170.6 °F
What 77 °C means at the grill
This is the top of the stall zone on a long cook. 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 |
|---|---|---|
| 63°C | 145.4°F | The USDA minimum for whole cuts of pork and for fish |
| 65°C | 149°F | Medium-well steak, and roughly where the stall begins on a brisket |
| 68°C | 154.4°F | — |
| 71°C | 159.8°F | The USDA minimum for ground beef, and the classic point to wrap a brisket |
| 74°C | 165.2°F | The USDA safe temperature for all poultry |
| 79°C | 174.2°F | Where chicken thighs and wings are at their best — rendered, not just safe |
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 77 °C in °F?
77 °C equals 170.6 °F. In cooking terms it is the top of the stall zone on a long cook.
What is the formula?
Multiply by 9/5, then add 32. So 77 × 9/5 + 32 = 170.6 °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.