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We’ve Been Archived In The U.S. Library Of Congress!

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the library of congress

Can you believe it? The United States Library of Congress has selected to be included in its historic Food and Foodways Web Archive. Of the thousands of food websites out there, only 43 are archived at the Library of Congress. This is a huge honor for us. Other sites in the archive include the Food and Agriculture Organization of the United Nations, the Center for Science in the Public Interest, James Beard Foundation, Southern Foodways Alliance, Grub Street, Jose Andres, Pioneer Woman, US Food & Drug Administration, Oxford Symposium on Food & Cookery, Everyday Dorie, Stone Barns Center for Food And Agriculture, Seafood Watch, Eater, and Leite’s Culinaria. We are in good company!

The Library of Congress is essentially the national library. It is the country’s oldest federal cultural institution preserving important “cultural artifacts” by providing citizens continuous access to them. The web archives at the Library of Congress are a key resource for American historians, scholars, and lawmakers. We are thrilled that the federal librarians have deemed worthy of the historical record of our country’s food and foodways. Wow! We’re equally happy to see that barbecue is recognized as a key part of American culture and history. Find out more about that here! started in 2005 as a hobby and has really come a long way since then. Our site has grown and morphed from a one-man operation into a professional website with an experienced staff, a Pitmaster Club with more than 16,000 members, and a wealth of information on the history, art, science, practice, techniques, and recipes of barbecue, smoking and outdoor cooking. is by far the most popular barbecue and grilling site in the world. But the main thing you’ll learn perusing our thousands of pages is that we are serious about food and cooking. This love of all things culinary shows in everything we do.

It’s important to note that we are completely independent with no large corporate parent. There is a rigid wall between advertising and editorial, there are zero sponsored posts, and we do not accept junkets. has two major parts, (1) the free portion with thousands of pages that are open to anyone, and (2) The Pitmaster Club with thousands more pages of exclusive content and other benefits only for paid members. Membership is just $23.95 a year (less than 2 bucks a month!). You can read all about what 16,000 other barbecue lovers are enjoying here. Or if you want to meet our staff and go behind the scenes at, check out our About Us page here.

We have been a part of the barbecue world for more than 15 years now, and it is quite an honor for our modest operation to receive this kind of recognition. We will continue providing the world with as much important and useful info on outdoor cooking as we possibly can. In fact, we love doing this work! To stay up on our latest articles, recipes, and equipment reviews, sign up for Smoke Signals, our free email newsletter. We promise: No spam. We usually send a newsletter just once or twice a month.

Thank you to the historians and librarians for including us in the Library of Congress. We are extremely grateful for this distinction (please note that the archive currently has an image of our website that is from 2015! Thankfully the librarians assure us it will be updated shortly). And thank YOU, our readers, for visiting us and keeping up and running. We get daily emails from readers telling us how we have enriched their lives and relationships, and that means more to us than anything in the world.

Published On: 8/18/2020 Last Modified: 2/13/2024

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  • Dave Joachim, Contributing Author - Editor of, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


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