Cook it right the first time.
Free calculators for smoking, brining, and portioning meat, plus the temperature chart the rest of the site is built on. No account, no upload, no paywall.
Cook time, the stall, when to wrap, and the clock time to light the fire so dinner lands when you said it would.
OpenBath temperature and time by cut, thickness, and doneness, with pasteurization times spelled out.
OpenWet brine, dry brine, and Prague Powder #1 by weight, plus rub batch scaling. Grams for anything that matters.
OpenRaw weight to buy per guest, with the cooking yield loss that catches people out at the butcher counter.
OpenUSDA-safe minimums and barbecue pull temperatures for every cut, plus rest times and carryover.
OpenSourced, not guessed
Safe minimums come from USDA FSIS, and every cut’s numbers live in one file the calculators and the chart both read.
Ranges, not false precision
Two briskets of the same weight can finish two hours apart. A single number would be a lie, so you get a window.
Built for the pit
Big tap targets, readable at arm’s length, and everything works one-handed on a phone with greasy fingers.
Latest articles
View all →How Long to Smoke a Brisket at 225°F: The Real Answer
Roughly 60 to 90 minutes per pound, but the range matters more than the number. Here is how to plan a brisket cook that lands on time.
How to Make Beef Jerky in a Smoker: Cure, Slice, and Dry
The cut and the slice direction decide the texture. The cure decides whether it is safe to leave in a jar for a month.
Offset vs Pellet vs Kamado: Which Smoker Should You Buy in 2026?
The honest answer depends less on the food than on how you want to spend the day. One of these asks for twelve hours of attention.
Sous Vide Steak Time and Temperature Guide for 2026
Thickness sets the time, temperature sets the doneness, and pasteurization is a third number most guides skip entirely.
Best Wireless Meat Thermometers in 2026
The one accessory that changes your barbecue more than a better smoker would, and the specification that actually decides which to buy.
How Much Meat Per Person for a BBQ? A Buying Guide
The number that catches people out is not the portion size, it is the yield. A packer brisket comes off the pit at roughly half what you paid for.
Common questions
Roughly 60 to 90 minutes per pound at 225F, so a 12 pound packer runs 12 to 18 hours plus at least an hour of rest. The smoking calculator turns that into an actual start time for when you want to eat.