A Leading Resource for Grilling, BBQ, and all Forms Outdoor Cooking

char broil electric smoker isolated on a black background

Char-Broil Electric Vertical Smoker Review

camp chef smokepro dlx isolated on black, next to text describing this articles contents

Camp Chef Pellet Grill Review — Model SmokePro DLX Grill and Smoker

Lamb leg sitting on foil, about to be wrapped and rested until carryover cooking ends

Carryover Cooking — What Is It, and Why Is It Important?

Rec Tec RT-700 grill isolated on black

Recteq RT-700 Pellet Grill Review

A pink butcher paper wrapped brisket on a kamado style smoker

Pink Butcher Paper — What Is It, How Do I Use It & Why All the Fuss?

Ingredients prepared for dry brining some partridge, all seen laid out on a chopping board

Wet Brining — Complete Guide With Step-by-Step Instructions

Close up of a dry brining prime beef rib with ribs removed, sitting on a chopping board

Dry Brining Guide — Turkey, Chicken, Steaks, Chops and More

The smoke ring seen in a few slices of smoked brisket fanned out on a chopping board

How to Get a Good Smoke Ring, The Science, and Why it Doesn’t Matter

Brisket on a smoker

The Stall — What is it? Why Does it Happen? How to Beat it

Diagram showing the parts of a knife

The Parts of a Knife — The Anatomy of Kitchen and BBQ Knives

Meat, wrapepd in foil, in a blue cooler, with towels underneath

How to Keep Food Warm for Hours Before Serving — With No Quality Loss

A close of lumpwood charcoal chunks

How to Store Charcoal? Does Charcoal Go Bad? And Best Storage Containers

Close up of the membrane of pork ribs being removed by being pulled off gripped with paper towel

How to Remove the Membrane from Ribs — And Why You Should do it!

Smoked pulled pork in a metal serving tray with a pair of meat shredding claws

How to Pull Pork — With Forks, Claws and Even an Electric Drill

A hot grill with fish that seems to have stuck to the grate while being turned over

How to Keep Chicken, Steak, Fish and Meats from Sticking to the Grill

A close up shot a vacuum packed frozen steak

Grilling Frozen Steak — How to go From Freezer to Plate in Record Time

View from the inside back of a microwave, looking out over meat through the open door

How Many Times Can You Reheat Food, Especially Meat?

Some beautiful looking smoked, sliced brisket with a smoke ring visible

Should You Cook Brisket Fat Side Up or Down? We Have the Answer!

A bottle of Stubbs liquid smoke on a wooden cutting board

What is Liquid Smoke? How to Make it home and When You Might Use it!

A joint of roast beef resting on a chopping board

Resting Meat — How Long? Why? What’s the Benefit? Is There Any Point?

Brisket being reheated with the use of a sous vide wand

How to Reheat Brisket — Keeping it Moist, and None of That ‘M’ Word!

Ribs cooking indirect on a kettle style charcoal grill

Indirect Grilling — What is it? Why Use it? And How to Set Up for it

Close up of delicious looking, sticky sauce coated pork ribs

Types of Pork Ribs — Learn the Different Cuts and How to Tell Them Apart

Kamado Joe dome thermometer being calibrated in boiling water

How to Calibrate a Thermometer That You Use for Cooking

Griddle vs Grill: One of each installed in a kamado Joe Classic I

Griddle Vs Grill — What’s the Difference? How and What to Cook on Each?

Thick porterhouse steak being seared on a charcoal grill

Reverse Sear — Is This The Best Way to Cook Thick Steaks And Meats?

A close of wood chips

How to Use Wood Chips for Smoking — On a Charcoal or Gas Grill

A sptachcock chicken being roasted on the grill

Roasting and Baking on the Grill — Can it Be Done? What’s the Difference?

Prime rib on a chopping board with a few sprigs of fresh rosemary

What is Prime Rib? Where Does it Come From? How to Buy the Best

A porterhouse steak on the grill

Porterhouse vs T Bone Steak — Differences and How to Cook Them

A grill flare up with large flames building under a steak

Flare Ups — Preventing and Controlling Them on Your Charcoal or Gas Grill

Overhead view of charcoal snake set up in a weber kettle grill with smoking wood on the snake

The Charcoal Snake Method: Smoking on a Grill — In a Few Easy Steps

Racks of ribs, wrapped in foil and back on the grill Texas crutch style

The Texas Crutch — Why and How to Use This Technique When Smoking

Overhead view of Minion method used in a weber smoky mountain

Minion Method: Charcoal Fire Management for Cooking Low n Slow

A blue charcoal grill being used on a wooden deck loaded with meats grilling

Can I use my Charcoal Grill on a Wooden Deck?

Close up, angled view of portions of meat in a counter

How Much Meat Per Person? — A Guide for Planning any Meal or Feast

A whole wagyu brisket being trimmed on a chopping board

How to Trim a Brisket — For the Best End Product after Smoking

A grill party with friends gathered round a smoking BBQ laughing

What is Grilling — And Why Do We Love It So Much?

A piece of meat being tenderized by a mallet while on a round chopping board.

How to Tenderize Meat — 5 Easy Ways to go From Tough to Tender

A piece of chicken breast being prepared to marinate in herbs and lemon juice

How Long to Marinate Chicken for Perfect Flavor Penetration

Grilling Guides

Seasoning a New Grill — How to Prepare it for Cooking

Close up of reheating pulled pork in a sous vide bath

How to Reheat Pulled Pork — Keeping it Moist and Delicious

BBQ Guides

How to Season Or Cure your New Smoker in 7 Easy Steps

A firelighter being placed into a bed of lump charcoal

How to Light Charcoal Without Lighter Fluid — 5 Easy Ways

A leg of lamb beautifully roasted and browned showing the Maillard reaction

The Maillard Reaction — What is it? And Why Should you Care?

A temperature gauge showing 350 degrees c on a red Kamado Joe grill

How to Control Temperature on a Charcoal Grill or Smoker

Moist looking sliced smoked brisket with a smoke ring

How to Slice a Brisket for Max Tenderness (Cut Across the Grain)

beer can chicken, grilled, sitting upright on a white cutting board with a blurred garden background

Beer Can Chicken — Dispelling Myths and a Better Way (With recipe)