🐄 Beef
- Rare: 120-125°F (49-52°C) | Cool, red center
- Medium-Rare: 130-135°F (54-57°C) | Warm, red center
- Medium: 140-145°F (60-63°C) | Warm, pink center
- Medium-Well: 150-155°F (65-68°C) | Slightly pink center
- Well-Done: 160°F+ (71°C+) | Fully browned
🐖 Pork
- Pork Chops/Tenderloin: 145°F (63°C) | Slightly pink center
- Pulled Pork: 195-205°F (90-96°C) | Fall-apart tender
🐓 Poultry
- Chicken & Turkey (Breast, Thighs, Whole): 165°F (74°C) | Juicy, fully cooked
- Duck (Medium-Rare): 130°F (54°C) | Warm, pink center
🐟 Seafood
- Salmon & Tuna (Medium-Rare): 120-125°F (49-52°C) | Firm outside, soft inside
- White Fish (Cod, Halibut, Mahi-Mahi): 130-135°F (54-57°C) | Flaky texture
- Shrimp & Lobster: 120-130°F (49-54°C) | Opaque & firm
🔥 Grilling Time Guide (Per Side)
- Steak (1″ Thick): 3-5 min (Med-Rare) | 6-8 min (Med-Well)
- Burgers: 4-5 min (Med) | 6-7 min (Well-Done)
- Pork Chops: 5-6 min
- Chicken Breast: 6-7 min
- Salmon Fillet: 4-5 min
- Shrimp: 2-3 min
🔥 Pro Grilling Tips
✅ Let Meat Rest: Allow meat to rest for 5-10 minutes after grilling to retain juices.
✅ Use a Meat Thermometer: Ensure accuracy and avoid overcooking.
✅ Oil the Grill Grates: Prevents sticking and ensures perfect sear marks.
✅ High Heat for Searing, Low Heat for Cooking: Get a crust, then finish slowly.
✅ Flip Only Once: Helps retain juices and develop a proper crust.