Flames kissing the burgers are nothing to be proud about. Here’s how to grill burgers like you mean it.
You know the feeling when you’ve lost the battle and your sausages split, and it ain’t good. Here’s how to prevent that from ever happening again.
The great grilling dilemma, solved. And why the real question to ask here is, “How thick are your burgers?”
Grill, don’t drink. If you’re out of lighter fluid, the good stuff on your liquor shelf may be the best solution to fire up the grill.
Good grilling is as much about the fuel as it is about the meat. And, when it comes to fuel, there is no other fuel like firewood.
If you want to grill like a pro, should you get an electric grill? We explore electric grills’ pros and cons.
No flame? Low flame? Sputtering flame? Here’s how to tell if the regulator on your gas grill has gone bad.
People love to spend time on their balconies if they have them at home or living in an apartment. In many situations, it is their only privacy outdoors. Grilling is extravagantly tempting on a balcony, no doubt about it. But, to the prudent homeowner, it leaves the question: How safe is it to grill on a…
Burgers that fall apart no more! We share the secrets to burgers that hold their shape on the grill.
Believe it or not, it’s a question we get all the time. So here’s our best answer.
Houston, we have a problem: There’s no bark on the brisket. So let’s help you troubleshoot this and find out what went wrong.
For many, the bark is one of the best parts of a smoked brisket. Besides, a little bark never hurt anyone… right?
Houston, we have a problem: When the bark on your brisket comes out as juicy as the inside, something has gone wrong.
You like the bark. So should you foil the brisket? Find out the answer and join the debate.
No, the fault isn’t in your meat thermometer. Brisket stalls at a certain internal temperature. When this happens, here’s what to do.
Should you, or should you not, remove the bark off the wood that goes in your smoker’s firebox? Our editor answers.
If you’re tired of smoking up the block with every cookout, these tips and tricks for a smokeless BBQ will help.
Cleaning the grease tray: You know you must do it. The question is, how often do you have to you?
Say goodbye to aluminum foil and hello to these better alternatives. Your food will come out crispier and better browned than ever.
Get your grill on without burning the chicken. This technique is how you get the perfect chicken every time.
It doesn’t have to be a guessing game. There’s good to logic to which side faces the lid, and which faces the burners.
Got a grimy and greasy grates situation, but you’re short on time? Fear not.
When the grates are the dirtiest spot on your grill, it’s “Houston we have a problem.” Here’s why and how to deal with it.
For many, the covered porch is not just for sitting—it’s for grilling. But there are a few hazards to know about. And precautions to take.
Both are better than lighter fluid and a match. But which one should you get? We help you make up your mind.
Well-seasoned wood is a must for a good cookout. When you don’t want to deal with suppliers, here’s how to dry it yourself.
If you want to upgrade from lighter fluid, a chimney starter is worth the money and space in your shed.
To grill your meats and vegetables to perfection whenever you fire up the grill, you first have to unlearn these bad habits.
Taste the food, not the fire starter. Here’s how.
Cook your burger patties to perfection every single time. When you see these signs, you know that they’re done.
Even a gas grill with all the bells and whistles is useless if it won’t light. This checklist will help you troubleshoot.
Hungry? Cold weather? Use these techniques and it won’t be that much of a problem.
There comes a time in the year when the ground is covered with pine cones. Should they be gathered up and thrown into the fire?
Trimming down that Japanese maple in your yard? Your taste buds are gonna love this.
Heard about guava wood at a meat-smoking competition, but you’re not sure if you should use it? Here’s a primer.
If it has needles or bears a cone, the safe thing to do is leave it alone.
It’s all about the smoke, baby! We explore the merits and the limits of smoking meat with cherry wood.
Not all firewood is created equal. These types of wood make your meats bitter. Some can even make you sick.
Everyone tells you to clean your grill more often. We show you how and when.
Let’s grill some German bratwursts to sheer perfection! Here’s how to tell when the brats are done.
Frozen or thawed burgers? It’s one or the other, never both. We help you decide.
When it rains, you cook. Here’s how to grill no matter what.
Tired of smoke hitting your face and food flying your way? We help you get from “Whoa!” to “I got this.”
You asked, we answered: Here’s how to never, ever cook a gray steak again.
You asked what was the best way to grill skin-on chicken. We answered.
We help you troubleshoot gray chicken.
This tree smolders with sweet, mellow smoke. But it hides a secret.
You can cut the wood yourself, but can you throw it in the smoker without drying it?
Which is the better way to grill? We finally found the answer.
To keep your family and neighbors safe at a cookout, keep the hands clean.