Emma Braby

Writer and Barbecue Lover


Barbecue, Grilling, Smoking (cooking), Steak, Beef


  • Barbecuing and grilling since 2016.
  • Written for FoodFireFriends since 2020.
  • Currently owns a Kamado Joe and a Pro Q charcoal smoker.
  • Passionate BBQ enthusiast with a focus on low and slow smoking with charcoal.
  • Experienced freelance writer and editor specializing in food ingredients, cooking with and maintaining charcoal grills and smokers.
  • Skilled in creating BBQ recipes, with a particular passion for beef and steak.


I’m a content writer specializing in a few topics, with food and dogs being my favorites, and I was excited to learn I could join FoodFireFriends to share my grilling and smoking knowledge with you all.

I love a BBQ — it is the best, most original way of eating. Building a fire, controlling heat and smoke, and creating the most fantastic food is my favorite way to spend my weekends. It draws the family together and reunites us in a way that nothing else can, and with my Kamado Joe Classic II and a Pro Q Smoker, I love trying out new recipes, whatever the weather.

I am 33 years old, have had my KJ for around six years, and my ProQ smoker joined us about four years ago.

I have always loved to cook, but since leaving the Police, I can now enjoy weekends with my loved ones, and naturally, I soon found my passion for outdoor cooking. I’ve not had a complaint yet, and as long as it’s not too spicy, my English Bull Terrier is also partial to a scrap or two. So everyone’s a winner at my dinner!

My journey from BBQ novice to, as some have said, Queen of the Grill, was a learning curve, resulting in a few meat and finger casualties along the way. What I love about grilling and smoking is there are always new and exciting things to learn and cook, and thanks to websites like FoodFireFirends.com, there is now no excuse for bad BBQ!

More From Emma Braby

New York strip steak, cooked rare and sitting on a chopping board.

Everything You Ever Wanted to Know About Strip Steak

New York Strip Steak is a premium cut, adored by many, and very well known. But just what exactly is it? Where does it come from on the cow? How do you select the best ones? How do you cook it properly? All the details are here.

Two, raw top round steaks on a cutting board with garlic, lime and spring onion.

Top Round Steak — Everything You Need and Want to Know

Learn all about the top round steak, including where it comes from on the cow, alternative names, typical uses, nutritional info, how to cook it, and three favorite recipes from around the web that use this cut of beef.

raw beef blade steak and rosemary on a dark surface.

Everything You Need to Know about Blade Chuck Steak

Blade chuck is typically reserved for large roasts, but lesser-known and somewhat hard to come by is a steak from the same cut. If you can find it, it’s an incredibly flavor-packed, versatile, and rewarding one to check out. Learn all about it below.

inkbird ibt-4xs isolated on black.

Inkbird IBT-4XS Bluetooth Thermometer Review: Hands-on Use and Test Results.

Looking for a 4-probe, Bluetooth-enabled wireless thermometer? In the following review, find out what we like, what could be improved, and our overall thoughts and feelings on the Inkbird IBT-4XS. Bottom line up front: It’s great value for the money, though there are better ones out there for extra money.

A Weber iGrill 2 isolated on black, next to text describing this article as a review.

Weber iGrill 2 Review, a Bluetooth Dual Probe Thermometer for Your Grill

If you’re looking for a new thermometer, and are already invested in the Weber brand with your grills, perhaps you are considering the iGrill 2 Bluetooth enabled, four-probe offering? It’s well-rated, so it is worthy of all the hype? How will it perform in our hands-on tests? Read on to find out.

A smoked brisket flat next to some burnt ends in two photos side by side.

Brisket Point Vs Flat — What’s the Difference? Which is Best?

The brisket is two muscles joined, commonly called the point and the flat, that when bought together are described as a whole packer brisket. What is the difference between these two halves? Why choose one over the other? Which do most think is best? Let's find out.

Raw petite sirloin steaks in a tray with one sprig of parsley.

What is Petite Sirloin Steak? Where Does it Come From, How to Cook it

Petite sirloin is very lean and not particularly tender. This puts many people off, as there are certainly better cuts to eat from a cow. However, it’s still great tasting and, if treated right, cooks well. Learn all about it in our guide, where we think we’ll convince you to give it a try.

Three raw beef eye of round steaks with rosemary and rock salt on a dark surface.

Eye of Round Steak Guide — What it is, How to Cook it and More

The eye of round steak is usually reserved for cubing and stewing. But you can do MUCH better! Yes, it’s lean, it’s easy to dry out, it needs skill to cook it well, but it really can be worth it. Learn all about this under-loved cut in our guide.

A chuck eye roast on a cutting board, in front of some herbs and tomatoes.

What is Chuck Eye Roast — A Detailed Look at This Popular Cut

The chuck eye roast — or roll — is a neighbor to the ribeye. Maybe even more tender and just as flavorful and well-marbled, you really should check it out as it’s outstanding value for money. Learn all about it in our guide, where I’m sure we’ll convince you to give it a try!

sliced chuck eye steak on a black plate with knife and fork.

Chuck Eye Steak Guide — What is it? How to Cook it?

Today we look at where the chuck eye steak comes from on the cow, other names it’s known by, its taste, fat content, nutritional info, where to buy it, how to cook it, and more. By the end of this guide, you’ll be an expert on the ‘poor man’s ribeye.’

A tomahawk steak on a black surface.

What is a Tomahawk Steak? Where to Buy, How to Cook, and 3 Recipes

The tomahawk steak is a big slab of well-marbled, buttery, beefy ribeye with a colossal bone handle that makes it look prehistoric. Learn all about this delicious cut in our guide, including where it comes from, why that name, how to buy it, prepare it, cook it, and more.

A grilled tri-tip roast, sliced and sitting on a wooden surface.

What is a Tri-Tip Roast? A Deep Dive into This Magnificent Cut of Beef

The tri-tip triangle roast, cut from the sirloin, is a well-marbled, full-flavored, quite tender cut that roasts well when whole and grills well when sliced into individual steaks. Learn all about its flavor, texture, cost, typical uses, where to buy it, and how to cook it in this guide.

Beef BBQ bites with a green herby sauce.

What are Country Style Ribs? And How to Cook Them

Country-style ribs are lean, well-marbled, packed full of flavor, and perfect for slow cooking. They’re also relatively cheap, so they are great value. But despite the name, they aren’t actually a rib! So what are country style ribs? Learn all about them in our in-depth guide below.

skirt steak with chimichurri sauce.

What is Skirt Steak? A Detailed Guide on this Lesser Known Cut

Skirt steak can be one of two different muscles on the cow, the outside and inside skirt. Well-marbled with a prominent textured grain, it’s great for marinating to take on flavor and is often used in fajitas. It’s a lovely cut of beef. Learn all about it below.

Sliced sirloin steak on a wooden chopping board with form and some herbs.

Sirloin Steak: Everything You Ever Wanted to Know

Sirloin steak is a popular beef cut that is fuller flavored than fillet and leaner than a ribeye. Find out all about it, what muscle it is, where it comes from on a side of beef, where to buy it, and how to cook it with three of our favorite recipes.

A raw shoulder steak on a dark surface with rosemary sprigs.

What is Shoulder Steak? What is it Good For? How do You Cook it?

What is shoulder steak? It is a flavorful and bargain-priced cut that should get more love but is often overlooked for pricier and more tender cuts. Learn all about it here, from how to identify it to alternative names, how to cook it, and more.

Denver steak grilled, sliced and placed on a large meat cleaver.

What is Denver Steak? A Tasty New Kid on the Butchers Block!

The Denver cut steak was only 'discovered' a few short years ago, is new to most of us but is absolutely fantastic. It is well-marbled, flavorsome, and tender, and should be on everybody's shortlist of favorite steaks…and probably will be after trying one. Learn all about it here.

Skewered picanha steak on a chopping board with veg in background.

What is Picanha? A Detailed Guide with How to Cook it, Plus Recipes

Picanha steak is a Brazilian favorite, sublime with chimichurri, and a cut you really should seek out and try for yourself if you haven’t yet! Learn where it comes from on the cow, alternative names, where to buy it, and how to cook it with three top recipes.

Grilled flat iron steak, sliced and on a black background.

What is Flat Iron Steak? Where to Buy and How to Cook it

Flat iron steak is a well-marbled, rich tasting thick cut taken from the chuck primal, that would make you think it's tough as old boots? But it's surprisingly tender! Learn all about it, alternative names, how to cook it, where to buy it and more.

Close up of dirty and rusted gas grill burners and flavorizer bars.
General How Tos

How To Clean Gas Grill Burners [With Video]

If your gas grill isn't heating as strongly or evenly as it once was, it could be due to clogged burner tubes. A common but easily solvable problem. Here's how to clean them to get the performance back where it should be, with a video to follow along to.

A gas grill with frying pan, bratwurst and steaks cooking.

Propane Vs Natural Gas Grills — Why Choose One Over the Other?

What are the differences between propane and natural gas grills? Besides the fuel supply, of course, there are some meaningful distinctions, and pros and cons of each. We look at those here to help you decide which you should buy and why because the answer isn’t the same for everyone.

Hanger steak on a slate chopping board with some pink pepper.

What is Hanger Steak? Uses, How to Cook it, and More

In this article, we look at the hanger steak, covering what it is, where it comes from, why that name, alternative names, how to source it, how to cook it, and more. By the end, you’ll be a hanger expert, and I’m sure you will want to sample some!

A clean charcoal grill on a grass lawn.
General How Tos

How to Clean Your Charcoal Grill, Ready for the Coming Grilling Season

A dirty grill not only works less efficiently, but it can also spoil the flavor of your food, ruining all your hard work and not impressing guests with the food you produce. So keeping your grill reasonably clean is essential, despite all the highly vocal ‘that grease is flavor’ crowd.

A gloved hand cleaning the inside an electric smoker.
General How Tos

How To Clean an Electric Smoker — In 9 Easy Steps

A dirty smoker can be unhygienic, produce tainted food, and be embarrassingly unsightly for any dinner party guests. So we have provided this step-by-step guide for cleaning your electric smoker, both inside and out, to keep it running smoothly, producing the best food, and extending its life.

Wood chips being added into an electric smoker via side opening.
BBQ Theory

How Often to Add Wood Chips to an Electric Smoker?

Most electric smokers have a small wood chip capacity, so you need to top them up regularly. But how often? Should you even smoke through the whole cook? Can you have too much smoke? OR should you smoke the entire cook? We answer all these questions and more below.

A gas grill being cleaned with a reversible grill brush.
General How Tos

How to Clean a Gas Grill — Inside, Outside, Grates and All Parts

In this guide, we take you through cleaning your gas grill inside and out in a few easy-to-follow steps. We cover the cleaning of all parts, surfaces, grates and all, to keep your grill looking immaculate and performing optimally while adding potentially years to its life.