Party meat calculator
Plan the total meat for your group.
Open calculator →Pit Boss Toolbox
A little planning.
A better cookout.
Free tools for portions, yield and the cooking schedule. Transparent assumptions, room to adjust, and no account required.
Smoking & cookout planner
Work backward from serving time using your recipe estimate.
Open calculator →Yield & portion calculator
Turn raw weight into estimated cooked portions.
Open calculator →Cook safely. Check the temperature.
Use a food thermometer. For whole beef, pork, lamb and veal steaks, roasts and chops, reach at least 145°F and rest for three minutes. Ground beef, pork, lamb and veal need 160°F; poultry, including ground poultry, needs 165°F. Reheat leftovers to 165°F.
For hot smoking, USDA advises monitoring smoker air temperature and maintaining 225–300°F. These are safety minimums, not promises of BBQ tenderness. Follow cut-specific preparation and handling guidance.
Sources checked November 7, 2026: FoodSafety.gov temperature chart ↗ · USDA smoker thermometers ↗