About BBQ Cook Time | Bill Ohaire

G'day, I'm Bill

I'm Bill Ohaire — an Australian who reckons there's nothing better than a well-cooked piece of meat off the barbie. Whether it's a lazy Sunday brisket smoke or weeknight chicken thighs for the family, getting the time and temperature right is the difference between "that was incredible" and "pass the sauce to hide the damage."

I built BBQ Cook Time because I got tired of Googling the same cooking times every weekend — and half the results were in Fahrenheit only, written for American smokers I've never seen in an Aussie Bunnings. So I made the resource I wished existed: every cut, every method, in Celsius and Fahrenheit, with accurate food safety data from FSANZ and the USDA.

What You'll Find Here

Cooking Times

Accurate BBQ times for over 100 cuts of beef, chicken, pork, lamb, seafood, and vegetables.

Temperature Guides

Safe internal temperatures in Celsius and Fahrenheit, sourced from Australian and international food safety authorities.

Smoking Guides

Low-and-slow smoking times, wood pairing recommendations, and technique breakdowns.

BBQ Calculator

Our free cook time calculator helps you plan any BBQ — from a quick weeknight grill to a full weekend smoke.

Our Approach

Every page on this site is built on three principles:

Accuracy first. Temperatures come from Food Standards Australia New Zealand (FSANZ) and the USDA Food Safety and Inspection Service. We don't guess — we cite.
Australian perspective. We use Celsius as the primary unit, Australian cut names (scotch fillet, not ribeye), and reference equipment you'll actually find at your local BBQ shop.
Practical, not pretentious. You don't need a competition rig to cook great BBQ. A Weber kettle, a decent thermometer, and the right knowledge will get you there.

Get in Touch

Found an error? Have a suggestion? Want to share your best BBQ win? I'd genuinely love to hear from you.

Drop me a line at hello@bbqcooktime.com or visit our contact page.