FREE BBQ TOOLS
Small tools for cook day
Quick, free calculators and references for cook day. No account, nothing to install.
Rub Calculator
Pick a cut and a rub, enter the weight, and get exact amounts. Salt is shown by weight, so it is right regardless of brand.
Open the calculator →REFERENCESmoking Temperature Chart
Pit temperature, internal pull temperature, cook time, rest, and wood for 15 classic smoker cuts, on one page.
See the chart →PLANNERCookout Planner
Plan several cuts backward from one serving time, with a shared timeline and optional tab-open sounds.
Plan a cookout →PLANNERBrisket Start Time
Set the serving time and get the fire-lighting time, brisket-on time, wrap window, and rest, planned backward from dinner.
Plan the start →CALCULATORRest & Hold Calculator
Finished early? Get the rest, a safe way to hold it hot until dinner, and USDA-based hot-holding guidance.
Plan the hold →CALCULATORMeat Per Person Calculator
How much to buy for a crowd. Enter the cut and the headcount and get a shopping weight that accounts for cook loss.
Size the cook →Learn the technique
How to Use a Smoker for the First Time
Your first smoke, step by step: which cut to start with, what pit temp to hold, why the thermometer beats the clock, and how to ride out the stall.
Read the guide ↗The Meat Stall Explained: Why Smoked Meat Stops Rising in Temperature
The stall is when a brisket or pork butt parks at the same temperature for hours. Why it happens, how long it lasts, and the three ways through it.
Read the guide ↗Smoked Sausage Internal Temp Guide
Smoked sausage is done at 165°F internal, the fastest classic smoker cut alongside pork tenderloin. Pit temp, timing, and how to avoid split casings.
Read the guide ↗