If you are new to BBQ and grilling, start here. These articles and basic recipes give you a solid foundation on BBQ and grilling equipment, ingredients, and techniques. You’ll learn about thermodynamics (how heat moves through your cooker and your food), how to turn your grill into a smoker with the 2-zone method, how to control temperature, why it is critical to use a digital thermometer (don’t worry – they’re cheap), the fascinating science of meat, how smoke ends up flavoring your food, and all sorts of tips and tricks to make sure your food is done exactly how you want it–and when you want it!
Calibrate your cooker. There is often dust and grease under the hood from the factory on new grills and smokers. Here's how to prepare your cooker with a dry run so you can control its temperature when it's showtime.
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors.
What is meat and how does cooking alter it? Discover the science of what meat is made of, including water, fat, protein, connective tissue, salt, and other minerals. And find out what happens when meat meets heat.
We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here's the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked perfectly every time.
Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time!
This easy BBQ pulled pork recipe skips the slow cooker to create authentic low and slow smoked pulled pork on a smoker or grill. With smoke woven through the moist meat, bits of seasoned crust, and a gentle splash of BBQ sauce, BBQ pulled pork is a foolproof low and slow smoked food, perfect for feeding large crowds.
Here is an A to Z glossary of barbecue and cooking terms. Some might call it "jargon," which is the specialized language that people of like mind use to communicate. Either way, get to know these terms, use them, and you'll be on your way to becoming a barbecue insider.
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Is This Superb Charcoal Grill A Kamado Killer?
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested. Click here to read our detailed review
Comprehensive Temperature Magnet With 80+ Important Temps
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.