BBQ, grilling and smoking guides for backyard pitmasters

Low and slow, done right.

Guides to smokers, grills, wood, thermometers and backyard BBQ techniques, with food safety built in.

Latest guides

Techniques

The Stall Explained: Why Brisket and Pork Stop Rising

The barbecue stall explained, including what causes the temperature plateau, how long it can last, the Texas crutch, wrapping options, raising temperature and planning…
Recipes

Dry Rub Basics: How to Build and Use Barbecue Rubs

Dry rub basics for barbecue, including the building blocks of salt, sugar, pepper, chili and aromatics, sample ratios to start from, how to apply…
Grills

How to Clean a Grill: Grates, Burners, Grease Trays and Smokers

How to clean a grill, covering grates, burners, grease trays, ash removal, interior and exterior cleaning for gas, charcoal, pellet and kamado cookers, plus…
Smokers

Kamado Grill Basics: How Ceramic Cookers Grill, Smoke and Bake

Kamado grill basics covering how ceramic and insulated cookers work, lighting lump charcoal, controlling temperature with vents, heat deflectors, smoking, searing, safety and care.
Recipes

Smoked Pulled Pork Guide: Pork Shoulder from Rub to Bun

A guide to smoked pulled pork, covering choosing pork shoulder, trimming, seasoning, smoker temperature, the stall, wrapping, probing for tenderness, resting, pulling and serving…
Techniques

Two-Zone Grilling: The Most Useful Setup for Any Grill

How to set up and use two-zone grilling on charcoal and gas grills, including direct and indirect heat, reverse searing, managing flare-ups and which…