Grill Temperature Converter
Match grill and barbecue heat across every scale at once. Enter a temperature in Fahrenheit, Celsius or gas mark, or pick a heat level like low, medium or high, and read the rest together with what that heat is good for. Low is about 250 to 300°F for smoking, medium 350 to 450°F for roasting, and high 450 to 550°F for searing steaks and burgers.
Match your grill or barbecue heat across every scale at once. Enter a temperature in Fahrenheit, Celsius or gas mark, or pick a heat level like low, medium or high, and see the rest with what that heat suits. Low heat is for smoking ribs and brisket, medium for roasting, and high for searing steaks and burgers.
- Ingredient-aware accuracy
- 100% free
- No sign-up, no app
- Instant as you type
- Works offline after first load
Medium heat. Roasting and indirect heat. Whole chicken, thicker cuts, sausages and vegetables that need to cook through.
Grill heat reference
| Heat level | °F | °C | Gas mark | Good for |
|---|---|---|---|---|
| Low | 250–300°F | 121–149°C | 1 | Low and slow. Ribs, brisket, pulled pork and anything smoked over a long cook. |
| Medium | 350–450°F | 177–232°C | 6 | Roasting and indirect heat. Whole chicken, thicker cuts, sausages and vegetables that need to cook through. |
| High | 450–550°F | 232–288°C | above 9 | Direct grilling. Burgers, steaks, kebabs, prawns and quick-cooking cuts you want marked and juicy. |
| Searing | 550°F and up | 288°C and up | above 9 | Searing and charring. A hard crust on a steak or a fast char on vegetables. Move fast so nothing burns. |
Ranges are typical grate temperatures. Gas grills read the dial or lid gauge, charcoal is set by the coal bed and vents, and a smoker holds low heat for hours. The gas-mark column tops out at 9, since an oven does not reach searing grill heat.
How to use it
- 1
Pick a scale
Choose Fahrenheit, Celsius, gas mark or a named heat level, then enter your value or select the level.
- 2
Read the match
See the same heat in every other scale, plus the heat level and a note on what it suits: searing, roasting or low and slow.
- 3
Save the chart
Use the reference table for gas, charcoal and smokers, or download it as an image to print or pin for later.
When it comes in handy
Setting up the grill
Turn a recipe that says "medium-high" into a real Fahrenheit or Celsius target you can check on the lid gauge.
Low and slow barbecue
Find the low heat range for ribs, brisket and pulled pork, and hold it steady on a smoker for hours.
Cooking from a foreign recipe
Convert a grill temperature written in Celsius or as a gas mark into the Fahrenheit your grill shows, or the other way.
Instant, exact & 100% in your browser
The conversion runs right here in your browser using exact, standard factors. Nothing you type is sent to a server, there is no sign-up and no limit, and once the page has loaded it keeps working even with no connection.
Frequently asked questions
- What temperature is medium heat on a grill?
- Medium grill heat is about 350 to 450°F, or roughly 175 to 230°C. It suits whole chicken, thicker cuts, sausages and vegetables that need to cook through without charring. Low is about 250 to 300°F for smoking, and high is 450 to 550°F for searing and quick-cooking cuts.
- How do grill temperatures compare to oven gas marks?
- They line up at the lower end. Grill low and medium fall inside the oven gas-mark range, so 350°F is gas mark 4 and 400°F is gas mark 6. Searing heat above about 465°F is hotter than an oven reaches, which is why the gas-mark column tops out at 9. This tool shows the gas mark where one exists and flags when the heat is off that scale.
- Do gas, charcoal and smokers use the same temperatures?
- The target temperatures are the same, but you set them differently. A gas grill uses the burner dials and lid gauge, charcoal is controlled by the size of the coal bed and the air vents, and a smoker holds a low, steady heat for long cooks. Read the temperature at the grate or on the lid, not at the flame.
- How do I measure the temperature of my grill?
- Use the built-in lid gauge for a rough reading, or a probe thermometer at grate level for an accurate one, since the lid can read cooler or hotter than the food. For barbecue, a leave-in probe lets you hold a low temperature over a long cook without lifting the lid.
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