Why yes, you can. Let’s talk about why that is, and what you can do to avoid overcooking your meat in the smoker.

Reheat tri-tip uncut and wrapped in aluminum in the oven with added sauces at 350°F. Season, consider adding a sear, slice up and serve.

Rule number one when storing charcoal is to never let it get moist or wet. So let’s talk about what you need to do to ensure that.

The easy thing would be to say, “As long as you need to,” and then move on. But this is Barbehow, and you get better advice than that.

Chicken keeps sticking to your grill’s grate? Here are the main reasons why—and the things that you can do about it.

There are right and wrong ways to thaw out a frozen pork shoulder. Do this to prevent food poisoning for yourself and those at the table.

We all know it should be in the thickest part of the meat. But there are many thick parts of a brisket. So how do you go about it?

It’s time to answer the question that every grilling enthusiast sometimes thinks but never wants to ask.

2 hours at room temp, 3-4 days in the fridge, or forever in the freezer. Divide and wrap for safety and practicality, and to keep smoked turkey tasting great.

0.5 pounds of tri-tip per adult if it’s central to the meal. Consider less if the tri-tip is only a part of the meal or you’re cooking.

Brisket done too early? Guests arriving late? Whatever the case, we’ve got you covered. Here’s how to keep your brisket warm and safe to eat.

When your brisket is so salty, it almost made you jump in the air at first bite, try these fixes.

Say no to the poke and make your steaks work for you. Here’s why poking holes in your steaks can be counterproductive.

To give you the long and the short of it, of course you can. It’s your grill! Now, whether you want to is a different story, and this is why.

It’s done when it tells you it’s done. The question to ask here is, do you know how to listen?

Time to take the guesswork out of smoking brisket! Make your brisket the talk of the town by mastering temperature control.

It’s the question that makes some giggle, and keeps others awake at night. The answer, as it turns out, has a twist to it.

A wood deck that isn’t squeaky clean is no wood deck at all. If the splatter from your food made a mess of your deck, here’s how to clean it.

Garage? Or grill? But can you do both? Let’s talk about if it’s a good idea or not to grill in the garage.

A brisket cooked just right is one with the perfect balance of flavor and tenderness. Here’s how to tell when it isn’t.

So you want to know the difference between the two cuts of brisket? No more guessing after you read this article!

We’re not experts in your barbecue. But we’re experts at helping you fix it. Here’s what to do when your brisket smells like sulfur.

Don’t put your food in the hands of the neighborhood arsonist. And don’t let that arsonist be you!

It takes a lot of meat to make a good cookout. Here’s how to arrange it in your smoker.

The complete guide to smoking any cut of meat on your first try.

Now we’re cooking with gas, baby! Here’s how to make the most of it.

Grilling with charcoal for the first time? Let us show you the way—and give you some our charcoal-grilling secrets nobody talks about.

When the juices run clear, it’s done. Or is it? Here’s everything you need to know when it comes to how done grilled chicken is.

A steak is done when it isn’t rare. Now that we’ve established this, let’s get a little more practical.

Nobody wants a brisket that’s all tough and dried out. So here’s how to keep it moist during smoking.

The dos and don’ts of keeping your brisket warm after you’ve carved it. (And why keep it warm in the first place.)

The thinking person’s guide to what to do with the charcoal post-grilling.