For meat lovers, BBQs are a fun way to create delicious and healthy meals. Getting the right temperature for your barbecue is crucial to ensure your meat is tender and juicy without overcooking it. The ideal internal temperature for beef cuts such as brisket and ribs is 203 degrees Fahrenheit. This will ensure the muscles and connective tissue have time to break down, making the meat tender and flavourful.

Cheaper cuts of beef tend to have more collagen and connective tissue, which makes them tougher. This type of protein turns into soft gelatine when cooked low and slow, which helps make tough cuts of meat juicier and more tender. Pork is another versatile cut of meat that can be easily grilled or smoked with a range of recipes and methods. Chicken thighs, wings and breasts are easy to grill and will absorb the flavours of the smoke well.

Beef is a staple of many BBQ traditions and can be grilled, smoked or roasted. The rich marbling of prime cuts of beef like rib eye and sirloin can be easily grilled at high heats for steaks, while brisket or a chuck roast will need to be cooked slowly at lower temperatures. Chicken and pork are a bit easier to grill or smoke than beef, but there are plenty of other cuts that can be used for either. Leaner cuts such as pork chops, brisket and short ribs are all easy to cook and will benefit from the low-and-slow cooking techniques commonly associated with BBQ.

Barbecues, or BBQs, hold a special place in the hearts of many as a quintessential part of outdoor living and culinary enjoyment. The blend of smoky aromas, the hiss and crackle of food on the grill, and the anticipation of that first bite make BBQs more than just a way of cooking—they’re a cherished social tradition. Whether it's a warm summer evening or a crisp fall afternoon, BBQs create a welcoming space where friends and family gather to share food, laughter, and stories.

Using indirect heat is one of the most effective ways to moderate your BBQ’s temperature. This technique uses two separate zones of the grill with a higher temperature at one end and a lower temperature at the other. This gives you a bit of a safety net, allowing you to move the meat to the indirect zone if it starts overheating or to the direct zone if you want a little more colour on your meat.

A good rule of thumb when grilling is to regularly check your meat’s internal temperature and remove it when it reaches the right consistency for your tastes. Getting your meat to the right internal temperature is also important for food safety, as it helps to kill off any bacteria that may be present. The FDA recommends removing poultry from the heat at 160 degrees Fahrenheit, and 165 for red meats.

Regardless of the meat or vegetables you choose, it’s always best to let them rest after they have finished cooking. This allows the tissues to relax and will help your BBQ taste even better. The 20-minute rule is a general guideline, but you can rest your food for longer if you’d like.