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 paywall, nothing uploaded to us.
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.
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Best Wood for Smoking Lamb in 2026
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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.