Grilling help centre

Master the fire.

Straight answers on grilling, smoking, curing and outdoor pizza ovens. Find the fix, get the temperature, cook with confidence.

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36 guides

Smoking, Curing & Jerky

Turkey timings, how long smoked meat lasts, buckboard bacon, biltong and bacon jerky.

25 guides

Pork, Sauces & Sides

Brining, reheating pulled pork and thicker BBQ sauce.

18 guides

Steak & Beef

5 guides

Grills & Gear

11 guides

Pizza Ovens

Getting started with an Ooni, what to expect from one, and keeping your pizza stone clean.

Quick answer

Can You Smoke a Turkey the Day Before?

Yes. Smoke the turkey all the way through until the thickest part of the breast and thigh read 165°F (74°C), carve it, and get it into the fridge in...

Cheat sheet

Know when it is done

The internal temperatures our guides use most. Check the thickest part with a probe thermometer.

Safe minimums from the USDA safe temperature chart. Steak and pulled pork figures are for texture.

Cook	Target	Note
Turkey and chicken	165°F	USDA safe minimum
Ground beef and burgers	160°F	USDA safe minimum
Steak, medium rare	130°F	Pull 5°F early, then rest
Pork chops and loin	145°F	USDA, plus a 3 minute rest
Fish and tuna	145°F	USDA safe minimum
Pulled pork	195–205°F	For tender meat that pulls apart