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.

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.

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.

Whether you’re cooking in the oven or on the grill, we’ve got you covered.

Some people say you can throw frozen chicken on the grill; others disagree. We settle the great debate.

Used right, butcher’s twine can be the griller’s and the meat smoker’s best friend.

When you don’t want to fill your kitchen with smoke, put that skillet on the gas grill and get cooking out in the yard.

Some say it isn’t smoked meat unless the wood is from Down Under.

With this cooking method, the ribs will grill to perfection and your hands will be free for a cold can of beer instead.

The answer is both “yes” and “no,” depending on the type of charcoal and the magnitude of damage done by the moisture.

Fig wood, a hardwood with a sweet and cinnamony smoke, is ideal for certain kinds of meat.

A reader asked if eucalyptus, an Australian-native hardwood, can be cooked over. Here’s our take on the topic.

When grilling thick-cut steak, high heat and flare-ups are not your friend. Here’s why, and what to do about it.

There’s a time and place for grilled, pan-fried, and roast bacon. When in doubt, here’s how to choose.

Hot dogs, a perishable food, should be eaten shortly after they’re done grilling. Otherwise, they may become unsafe to eat.

Just like every other grilled meat, burger patties shouldn’t be left to sit out for too long after they’re done cooking.

Grilled veg won’t last all that long before they become unsafe to eat. So eat them up within a couple of hours or store them in the fridge.

Grilled steak can only sit out for so long before the bacteria inside it grows to dangerous levels (and it becomes unsafe to eat).

Eat that bird up shortly after taking it off the grill and refrigerate any leftovers once you’re done eating. Here’s why.

Grilled fish only lasts for so long before it becomes unsafe to heat. So eat it up within a couple of hours or refrigerate it for storage.