This section of the site is dedicated to the practical side of BBQ and low n slow smoking, containing detailed yet easy to follow BBQ guides.
Covering things from seasoning a new smoker to tips and tricks for different smoker types during use, from trimming and preparing a brisket to how to wrap one during a cook and when.
Each individual article goes in-depth on one particular skill related to BBQ, with step by step instructions on how to achieve a specific goal.
By the end of any individual article, you will have mastered a particular skill related to low n slow smoking, and hopefully improved your overall ability.
Most Recent BBQ Guides
BBQ Guides Archive
If you’re going to wrap your brisket mid-cook, at which point should you do so, and what do you base this on? Time? Temperature? How it looks?
There are specific techniques and tools for pulling or shredding pork correctly. We cover them all in this article on how to pull pork.
Brisket can weigh 7KG or more, so there’s often leftovers. But reheated brisket can be dry and undesirable. Not so with the reheating methods in this guide.
Wood comes in logs, chunks, chips, and dust. Each serves a different purpose and needs to be used differently. Learn how to use chips correctly in this guide.
The minion method is a way to configure, light, and burn charcoal in your smoker to get many hours of controlled, low-temperature cooking and smoking.