Knowing the right temperature for every cut eliminates the guesswork that leads to overcooked steaks, undercooked chicken, and dry pork. This guide covers grill temperatures (how hot your grate should be) and internal temperatures (when the meat is done) for every major protein.

Beef

Steaks (1"+ thick): Grill at 450–500°F direct, pull at 120°F (rare), 130°F (med-rare), 140°F (medium), 150°F (med-well)
Burgers: Grill at 400–450°F direct, pull at 160°F (USDA minimum for ground beef)
Brisket: Smoke at 225–250°F indirect, pull at 195–205°F internal
Beef ribs: Smoke at 250–275°F indirect, pull at 200–205°F internal

Pork

Chops (1"+ thick): Grill at 400–450°F, pull at 140–145°F internal (USDA safe at 145°F with 3-min rest)
Tenderloin: Sear at 450°F direct, finish at 350°F indirect, pull at 140–145°F
Pulled pork / shoulder: Smoke at 225–250°F, pull at 195–205°F internal
Ribs (spare/baby back): Smoke at 225–275°F, 4–6 hrs, bend test for doneness

Poultry

Chicken breast (boneless): Grill at 400–425°F direct, pull at 160°F (carryover to 165°F)
Chicken thighs (bone-in): Start at 400°F direct to crisp skin, finish indirect, pull at 175–180°F
Whole chicken: Roast at 325–375°F indirect, pull at 165°F (breast) / 175°F (thigh)
Turkey: Roast at 325°F indirect, pull at 165°F breast / 175°F thigh

Seafood

Salmon fillet: Grill at 375–400°F, pull at 125–130°F (medium) or 140°F (well)
Shrimp: Grill at 400–450°F direct, 2–3 min per side (opaque and C-shaped)
Fish steaks (tuna, swordfish): Sear at 500°F+ direct, 2–3 min per side for medium-rare center

Key Principles

Carryover cooking: Meat continues cooking after you pull it off the grill. Pull steaks and chops 5°F before target. Pull roasts and large cuts 5–8°F before target. Always rest meat before cutting — 5 minutes for steaks, 15–30 minutes for large cuts.

USDA minimums: Ground beef/pork: 160°F. Poultry: 165°F. Whole cuts (steaks, chops, roasts): 145°F with 3-minute rest. These are safety floors — many cuts taste best above these minimums (chicken thighs at 175°F, brisket at 203°F).

Use a thermometer: The best way to hit these targets consistently is with a quality meat thermometer. See our full roundup: Best Grill Thermometers.

Frequently Asked Questions

What temperature should I grill steak at?

Grill steaks over direct heat at 450–500°F. For a 1-inch steak, that's roughly 4 minutes per side for medium-rare (130°F internal). Use a thermometer and pull 5°F before your target to account for carryover cooking.

What internal temp is chicken done?

The USDA minimum for all poultry is 165°F. Chicken breasts are best pulled at 160°F (carryover takes them to 165°F). Thighs and legs taste better at 175–180°F, where the extra collagen has fully rendered.

Should I grill with the lid open or closed?

Closed for indirect cooking and thick cuts (creates convection). Open for thin, direct-heat items like burgers and hot dogs where you need to monitor closely and sear surfaces. When in doubt, close the lid — it speeds cooking and adds smoky flavor.