Free BBQ cook planner · kg and °C
Pick the cut, the cooker and the weight. You get the cook time, pit temp, pull temp, rest, and the time to light the fire. Free, metric, made in Australia.
No account needed. Works on your phone at the pit.
Pork, beef, chicken, lamb, fish, veg, game and jerky. 80 cuts, from a full packer brisket to a tray of prawns.
Smoker, kettle, kamado, oven, slow cooker, pressure cooker, wood fire, rotisserie or dehydrator.
In kilograms. You get the whole plan: times, temps, when to wrap, when to rest and when to start.
Every number comes from the same engine as the app, built from published cook ranges. You still cook to temperature, not the clock; the plan gives you both.
Plus: when to wrap, when the stall hits, which rub and wood suit it, and the gear worth owning. Save it, email it, or print it for the shed wall.
Plan this cook →Example plan
Light the fire at 3:15 pm to eat at 6:00 pm.
Example only. The app uses your weight and the time you want to eat.
Six cooks worth doing first. Each page has the full times table, the stall and wrap advice, rubs and wood.
5 short guides on the things that go wrong: the stall, the wrap, the rest, and reading a thermometer.
All guides →60 cooks, from Texas pulled pork to hot-smoked salmon. Each one links straight into its plan.
All recipes →Post your cook, see what other backyards are turning out.
A thermometer first, then everything else. These are the three we reach for most.
1-second ±0.3°C accuracy — perfect for spot-checking chicken, ribs, and brisket.
Dual-probe, app-controlled — monitors meat and smoker temp simultaneously.
Breathable wrap — keeps brisket moist during the stall without steaming the bark.
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Yes. No account is needed to plan a cook. An account only saves your cooks so you can find them again.
Yes. Kilograms and degrees Celsius only. Made in Australia for Australian cooks.
It is a planning estimate built from published cook ranges for each cut and cooker. Always cook to internal temperature, not the clock; the plan gives you both, plus when to wrap and how long to rest.
Smoker, oven, kamado, charcoal kettle, slow cooker, pressure cooker, wood fire, rotisserie and dehydrator. Pick the one you have and the plan adjusts the pit temperature and time.
80 cuts across pork, beef, chicken, lamb, fish, vegetables, game and jerky, from a full packer brisket to a tray of prawns.
