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08719844416When it comes to barbecuing, the biggest mistake most people make isn't the seasoning or even the timing. It's the temperature. Ask any seasoned griller, and they'll tell you: getting your BBQ hot enough (but not too hot) is the secret to better food and less stress at the grill.
Whether you're using a gas, charcoal, electric, or portable BBQ. Knowing how hot your grill should be and how to control it. Is key to cooking safely and confidently.
The ideal BBQ temperature isn't one number, it's a range, depending on what you're cooking.
Here's a simple breakdown:
Most BBQs, especially charcoal ones don't have built-in thermometers that are reliable. Many barbecue users complain about dome thermometers. They say the accuracy can be off by as much as 50°C. A digital grill thermometer or meat probe is a great investment for accuracy.
Here's where many go wrong. Throwing food on before the grill is properly preheated.
If you're not using a thermometer, try the hand test:
One of the most asked questions on forums is: "How do I control BBQ temperature with charcoal?"
The answer? Airflow.
Gas gives you better control, but preheating is essential. Don't keep opening the lid, UK weather can cause dips in temp quickly. Use all burners to heat evenly, then turn one off for indirect cooking.
Electric BBQs heat up fast but can struggle to stay consistent outdoors. Use wind protection and always check the surface temperature before cooking. Ideal range: 180–220°C.
With smaller grills, heat escapes quickly. Keep the lid on as much as possible, and avoid overloading the grill. Use compact charcoal for a stronger burn or disposable gas canisters that allow you to adjust flame height.
| Food Type | Grill Surface Temp | Internal Food Temp (when done) | Cooking method |
|---|---|---|---|
| Steak (medium) | 230–250°C (high) | 55–60°C | Direct heat, 2–3 min/side |
| Burgers | 200–230°C (high) | 70°C | Direct heat, 4–5 min/side |
| Sausages | 160–180°C (medium) | 70°C | Indirect heat, 15–20 min |
| Chicken (thigh) | 160–180°C (medium) | 75°C | Indirect or mixed, 25+ min |
| Chicken (breast) | 170–190°C (med-high) | 75°C | Direct, then finish indirectly |
| Corn on the Cob | 160–180°C (medium) | Tender when pierced | Direct, turn every 5 min |
| Fish (fillets) | 160–180°C (medium) | 60–63°C | Indirect or foil-wrapped |
| Pork ribs (slow) | 120–150°C (low) | ~85–90°C | Indirect, 2–3 hours |
| Steak (medium) | 230–250°C (high) | 55–60°C | Direct heat, 2–3 min/side |
| Burgers | 200–230°C (high) | 70°C | Direct heat, 4–5 min/side |
So, how hot should a BBQ be? The answer depends on what you're cooking. But the golden rule is: preheat it properly, manage your zones, and use a thermometer when you can. In the UK, where the weather shifts and budget grills can throw your cook off, understanding your BBQ temperature is what turns an average BBQ into a memorable one.
