Should you wrap brisket when smoking? And 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? Find out in our comprehensive guide to wrapping brisket.
Being able to check the internal temperature of your food is the only way to ensure correct doneness. For that, you need one of the best instant-read meat thermometers from this guide. We review the top models, discuss their pros and cons, and ultimately help you make the right pick.
Seriously? Another instant read thermometer? They keep making them, and I keep reviewing them. So join me for a hands-on review of this top-of-the-line unit. It isn’t cheap, but it just might be the last instant read thermometer you ever need to buy.
If a Traeger pellet grill has an issue, they have the feature of telling us exactly what’s wrong with error reporting displayed right on the controller. Learn to read these codes and what they mean, to help you troubleshoot your grills problems and fix any issues that arise.
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.
These small and compact grills ensure that just because you live in a small apartment, doesn't mean you can't enjoy authentic grilling in your yard or on your balcony … Even if you live in a strict fire control area!
I’m always looking for the best portable grill, something that delivers a quality cooking experience yet is compact enough to toss in the trunk at the drop of a hat. Is the Weber Traveler the perfect portable? That’s what we’re here to find out.
The weber go anywhere is my favorite grill for taking fishing and camping. It gets a lot of use, so yes, I highly recommend it. Find out why in my hands-on review that discusses build quality, grilling ability, smoking ability, quality of food produced, and more.
Like something out of a late-night infomercial, this cooker claims to do it all. But can a single grill cook seven different ways and do them all well enough that you’d actually use it? Don’t touch that dial! We are about to find out.
Where there’s smoke, there’s fire. But where there’s fire, there isn’t always smoke! Intrigued? So was I when I first heard about the BioLite FirePit+. Who knew that burning wood needed a tech upgrade? If you’re sick of trying to stay upwind of the campfire smoke, you’re going to love this review.
The Lavatools Javelin Pro Duo is an easy-to-use, accurate, durable, affordable instant-read thermometer that anybody should consider in the market for one. It’s not a premium model with a premium price tag, but it does have premium features. Find out why we love it here.
I’m not saying that cooking meat outdoors is stressful. But there’s more than enough occupying your mind between prepping the meat, getting your cooker to temperature, and monitoring the whole show. You don’t also want to worry if you cooked enough meat! Keep reading as I share with you the secrets to having enough pulled pork for everyone.
The ‘money muscle’ is a hidden gem in the butt of pork that competition cooks have known about for years. It is tender, delicious, and arguably the very best bit. Learn where it is, how to get at it, and how to carve it out in this guide.
The popularity of brisket has exploded in recent years. But what exactly is it? Where does it come from on the cow, and why is it suddenly so popular? In this guide, we answer all these questions and tips on to cook and serve it.
Pork butt and pork shoulder come from very nearby places on the pig and can be used somewhat interchangeably. But they are different cuts. In this guide, we compare these two cuts, discussing where they come from, differences between them, and how to use each to get the best from them.
Short ribs — They are beefy, moist, unctuous and full of flavor, as well as being relatively easy to cook and get right. Like brisket on a stick, they are absolutely delicious. Learn all about them in our look at this wonderful cut.
I love flank steak. It’s an underloved cut and one that surprisingly few have heard of, let alone regularly cook and eat. But with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts.
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.
Learn all about the bottom round steak including where it comes from on the cow, other names it's known by, nutritional info, where to buy it, and how to cook it on your grill or smoker. Who knows, it might become a new favorite cut of yours!
What is bottom round roast? What part of the cow does this cut come from? Is it fatty or lean? Flavorful or bland? And how do you cook it on your grill or smoker? We answer all this and more in our deep dive look at this cut of beef.
Both Filet Mignon and Ribeye are premium cuts of steak, held in high regard by both chefs and connoisseurs the world over. But what's the difference between them, and when would you choose one over the other? Find out below.
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.
What is Bavette steak? It is a wonderfully flavored, large and long striated muscle that takes on flavors well. It grills well and is highly rewarding to cook and serve to others. Learn where it comes from, and how to buy and cook in it in this guide.
Learn the difference between beef ribs and pork ribs, concentrating on the size, taste, flavor, text to meat ratio, nutritional information, how to cook them, relative cost and more. We cover all the different cuts, 5 types of pork ribs and 3 types of beef in total.
What benefits to a smoking session does a water pan bring? Some smokers are specifically designed to use them, so they must add something good…right? Yes and no. They have their time and place. Learn below why we use them, and when you should and shouldn’t.
Grass-fed and grain-fed beef are very different, and not just the animal's diet. They taste different, have different nutritional values, different price tags, and impact the environment differently due to the way the animals are raised. This article takes a deep dive into the differences between the two.
There are an incredible number of different sugars in existence, used in everything from BBQ rubs to cups of tea, in pickling liquids to cakes. In this guide, we look at the 15 most common types, advising which ones you should have on hand to cover everything you’re likely to do in cooking.
Salt complements and amplifies the flavor of almost anything it touches. It's a magic ingredient, and the most used in BBQ or any form of cooking. In this article, we look at the most common types, their flavor notes, when and how to use each, and a few substitutions you can make if needed.
Here we look at and compare the relative pros and cons of charcoal and gas grills. Comparing factors such as flavor, cost, ease of use, versatility, and more, we pit the grill types against each other, so you can make the right decision of which is best suited to you.
There are about two dozen main varieties of hardwoods people use to smoke ribs. We’ve gone ahead and short-listed eight you absolutely need to try, broken them down into two categories of heavy and lighter smoke, then show what many experts choose to use.
