If you’ve ever wondered why your brisket is dry, your burgers are all bark and no bite, your wings are chewy, or your pizza has the texture of a roof shingle, let’s talk about the one thing you can’t season: temperature. Whether you’re firing up a smoker, griddle, grill, oven, or fryer, the right heat makes all the difference between BBQ greatness and another “well, the dog liked it” moment.
So, let’s break down the most important cooking temps—and how to keep your sugar (and pride) from burning.
Smoking: Low, Slow, and a Little Bit Fancy
Temperature: 180°F - 250°F
Smoking is all about taking it easy, like a Sunday in Key West. This low-and-slow range (180°F to 250°F) gives your meat time to soak up all that smoky goodness without turning into jerky. Use these temps for brisket, pork butt, ribs, or anything you want tender enough to cut with a stern look.
Pro Tip: At these temps, our sweet rubs—like All Purp, Gulf BBQ, Apple Smack, Cherry Kiss, or Peach Therapy—have time to melt and caramelize instead of burning. That’s how you get bark, not blacktop.
Grilling: Where Florida Heat Meets Your Meat
Temperature: 350°F - 550°F (and sometimes hotter)
Grilling is the fast-and-furious cousin of smoking. Hot and direct (350°F to 550°F), it’s great for burgers, steaks, and quick-cooking foods. But go too hot and you’ll incinerate anything with sugar faster than you can say, “fire department.”
Pro Tip: If you’re using a BBQ rub with sugar—like All Purp, Cherry Kiss, or Gulf BBQ—go for indirect heat or use the “two-zone” method. Sear first, then move to the cool side and let the flavor work its magic without burning. Remember: Only marshmallows belong on a stick over open flames.
Baking: For When the Weather Isn’t BBQ-Approved
Temperature: 325°F - 425°F
Sometimes you just can’t cook outdoors (we know, it’s terrible). We have done a mean brisket in the oven and while not technically BBQ, it’s worth the price of admission. Think cornbread, baked beans, or even desserts on the grill or in your oven. Standard baking temps run from 325°F to 425°F. This is the sweet spot for getting things golden without setting off the smoke alarm.
Pro Tip: Our rubs aren’t just for meat—try them on roasted potatoes or baked mac and cheese for a Florida twist. Sugar in your rub? Lower temp, longer time. You’ll thank us later.
Griddling: Flat-Top, Full Flavor, and a Little Sizzle
Temperature: 350°F - 450°F
Griddling gives you that crispy edge without flare-ups. Hot but not scorching (350°F to 450°F) is perfect for hot dogs, smash burgers, breakfast hash, fried rice, shrimp skewers, or even fish tacos. Too hot, and your food gets sunburn instead of a suntan.
Pro Tip: Sunburn (our seasoning, not the skin condition) is epic on griddled wings or shrimp. And SPF 7 will give you a savory zing without a mouthful of carbonized sugar.
Deep Frying: The Gator-Wrangler of Cooking Methods
Temperature: 350°F - 375°F
Deep frying is all about keeping things crispy, golden, and NOT greasy. The magic range is 350°F to 375°F. Lower, and you’ll have a soggy mess; higher, and you’ll turn your breading into fossilized evidence.
Pro Tip: season the food before battering; this helps prevent any unwanted discoloring or burning of rubs and seasoning. After frying, dust chicken or fries with SPF 7 or Fin & Fowl for next-level Florida flavor—without risking a smoky kitchen disaster.
Sugar, Spice, and Everything Nice (Unless You Burn It)
Here’s a fun fact: Sugar starts to burn around 350°F. That means if you crank the heat and slap on a sweet rub, you’ll go from caramelized to carbonized in seconds. Cooking “low and slow” or using indirect heat keeps sugar from burning and actually creates that delicious BBQ crust/bark everyone brags about.
So next time you’re using Those Florida Guys rubs—especially the sweet, fruity, or citrusy ones—think slow, think indirect, think “would I want to eat this or use it to patch my driveway?”
Final Thoughts: Don’t Let the Heat Beat You
Temperature is the unsung hero of BBQ. Master it, and you’ll be the envy of every backyard cookout. Mess it up, and…well, at least the dog won’t complain. Use our rubs, follow the temps, and let the flavors do the talking.
Ready to turn up the flavor (but not the flames)? Grab Those Florida Guys rubs and cook like you mean it!