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.
Learn all about the many types of grills, from different sizes and shapes to the different fuels they use. Also, how they work differently, their advantages and drawbacks, how they compare to one another, the skill level required to use them, and which factors to consider when choosing the best type for you.
To nail a delicious smoked chicken, you have to pick a suitable wood. It’s an easy flavor to overpower and lose the poultry taste, but you want to add smoke if you want the very best flavor. So check out this guide on the best woods for smoking chicken.
Burning different woods creates different aromas and flavors, meaning you should consider the smoke you use as another food ingredient like any other. Not all wood smokes are suited to every meat, so choose and pair them carefully. With that in mind, here are the best flavor woods to pair with brisket.
Part of the challenge of smoking a great turkey is choosing the best wood to use. You don’t want the perfect moistness and texture ruined by an acrid and bitter smoke taste! So here’s how to enjoy a smoked turkey triumph by picking the best wood for the job.
Avoiding all the obvious cracks about a smoking butt (except that one), we’re here to help you choose the best wood for smoking pulled pork. We’ve whittled it down to four top contenders, a few others worth considering, before ending with a discussion of what the experts use.
This is your ultimate guide to the different types of smokers. How each type works, their pros and cons, and how they compare, with photos and detailed descriptions so that you can learn about them all in one place, then be able to choose the correct size and type for you!
Wood smoke is an important ingredient in BBQ, can dramatically affect the results of your finished food and make or break your meal depending on getting it right or wrong. In this guide, we dive deep into the science and practical use of smoke and smoking woods, to arm you with the knowledge you need to master this aspect of outdoor cooking.
Do you think all wood is suitable for grilling? Then it's time to reconsider. Many wood types can ruin your smoked meats and even potentially make you ill. So today, we look at the different woods you must never use for smoking and why. From the hazardous fumes of treated lumber to the overpowering aromas of certain hardwoods, learn which woods to avoid.
This comprehensive guide will take you on a visual journey, helping you to identify various smoking woods by their unique grain patterns, bark textures, and other defining features. From the deep, warm tones of hickory to the smooth, subtle texture of maple, you'll learn to recognize the different woods you smoke with and never get them mixed up again.
When it comes to smoking meat, your choice of wood is as crucial as the meat itself. In this guide, we'll explore the top woods that can transform your BBQ from ordinary to extraordinary, each adding its own unique flavor and aroma to your favorite cuts. We look at each wood in turn to see what others, as well tell you which is the best for pork, beef, poultry, and more.
Successful barbecue lies not only in the meat, sauce, or rub, but also in the type of wood smoke used. Our chart for smoking wood is the result of years of experience and testing. It's become the roadmap that guides me to the correct flavors to use for all my smoking endeavors.
Some enthusiasts find a fringe niche to enjoy with anything popular like comic book fans and cosplay or that guy on TV who travels the world catching monster fish. For steak eaters, it’s ordering or cooking “blue” steak. No, it’s not Smurf meat — but it may be the next logical step for anyone who loves their steak “bloody as hell.”
Depending on your point of view, pizza either combines all the food groups into one perfect meal, or it IS a food group all its own. And pizza cooked with a wood-fired open flame — that’s a step above! Let’s check out what might just be a pizza-lover dream come true and see if it can deliver the perfect pizza.
Because God forbid we ever go anywhere without our cell phones, now there’s a way to recharge yours with fire while you grill a burger or make a pot of coffee. OK, I’m tech-nerdy enough to need to know. What’s up with this new package from BioLite?
What happens when you mix fire and clever engineering? I bought the Solo Stove Bonfire to find out! Spoiler alert: you may never have to jockey your camp chair for position to avoid the smoke ever again.
It’s hard to imagine the world needed another instant-read thermometer. Or that I did. But, FireBoard seems to think we all do, and they may have a point! Give this one a read — because this is no ordinary thermometer.
When your first product is one of the most innovative and straight-up coolest gadgets on the market, what do you do for an encore? That’s the problem Looft faced after the launch of the Looftlighter — now called the Looft Lighter I. How does the new Looft on the block measure up? We’ve got the answer below.
The MEATER Block multiplies everything great about the single probe version by four! Well, the number of probes, at least. It’s wireless — truly no wires at all — Bluetooth enabled, Wi-Fi enabled, beautiful looking, and guides you through cooks effortlessly from an app.
