Beef prices have pushed brisket and ribeyes into special occasion territory, but that does not mean your smoker needs to sit cold. Head over to the meat department at Costco or your favorite warehouse club and look for the vacuum packed, whole boneless pork loins. …Read More

Smoking a full packer brisket is the ultimate test of backyard barbecue, but it doesn’t require culinary school or 20 years of fire-tending to get right. Achieving tender, juicy slices with a deep smoke ring and crisp bark comes down to temperature control, knowing when …Read More

Pellet grill stopped feeding pellets? Learn how to clear an auger jam step by step, avoid dangerous burn back, and keep your smoker running smoothly. Few things halt a backyard barbecue faster than an auger that suddenly locks up mid cook. Your smoker fan runs, …Read More

Learn how wet brining works, why it prevents dry meat, and how to wet brine turkey, chicken, and pork chops for maximum juiciness and flavor. Few things ruin a meal faster than serving lean meat that turned tough and dry during the cook. You spend …Read More

Compare wire grill brushes, nylon brushes, pumice stones, and wooden grill scrapers. Learn which scraper is safest for your grates and eliminates wire bristle risks. Maintaining clean cooking grates is one of the most important habits of a great pitmaster. Old grease, burnt food particles, …Read More

Learn how to get a thick, crunchy BBQ bark on brisket, pork shoulder, and ribs without burning your meat. Master seasoning, airflow, and wrap timing. For many outdoor cooks, pulling a piece of meat off the smoker with a deep, dark, crunchy bark is the …Read More

Learn how to season a new pellet grill or smoker step by step. Burn off factory oils, protect your grates from rust, and prep your smoker for its first cook. Unboxing a brand new pellet grill or smoker is one of the most exciting moments …Read More

Is your smoked meat coming off the grill tasting bitter, metallic, or ashy? Learn what causes creosote buildup and five easy ways to get clean wood flavor. Few things destroy a long barbecue session faster than pulling a beautiful piece of meat off the smoker …Read More

If you have ever cooked a thick ribeye or New York strip using the traditional hot-and-fast method, you have likely run into the classic steak maker’s dilemma: a beautiful crust on the outside, but a thick, overcooked gray ring wrapped around a cold, rare center. …Read More

If you’ve ever been told that you need a $1,000+ specialized offset smoker to make real, tender, competition-grade BBQ, I’ve got good news! You don’t! The trusty kettle grill sitting on your back patio is one of the most versatile cooking tools ever created. With …Read More