About MeatLogic

MeatLogic is a set of free calculators for cooking meat. Smoking times, brines and cures, portion planning, and a temperature chart that the rest of the site is built on. Everything runs in your browser. There is no account, nothing to upload, and no paywall.

Where the numbers come from

Safe minimum internal temperatures come from USDA FSIS. Cook rates come from commonly published pitmaster guidance and are presented as ranges, because that is what they honestly are. Curing math follows the standard dose for Prague Powder #1 and is capped below the regulatory ceiling for nitrite.

Every one of those numbers lives in a single file that both the calculators and the meat temperature chart read from. If a calculator ever disagreed with the chart, that would be a bug rather than a difference of opinion.

What a calculator can and cannot tell you

It can tell you when to light the fire so dinner lands on time, roughly how long a cut will take, when to expect the stall, and how much meat to buy. It cannot tell you when the meat is done. Two briskets of identical weight can finish two hours apart. Doneness is a temperature and a probe feel, never a clock reading.

How the site is paid for

The calculators are free and always will be. The articles carry Amazon affiliate links, which means MeatLogic earns a commission when you buy something through one, at no extra cost to you. That is the whole business model. See privacy and terms for the full disclosure.