Category: Questions

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.

Are you supposed to wait till the coals in your pit have turned white? These tips will help you master charcoal grilling.

No more sniffing and guessing. When it comes to spoiled brisket, you either know it or you don’t. Here’s how to tell.

No butcher’s twine? No problem! Here’s what else to use to tie up any bird or roast.

Beef becomes tender and richer with age. But does aged beef turn out better with grilling?

The deck is every homeowner’s backyard recreation area. The question of the day is, should you grill on it?

The long and the short of it is yes, you absolutely should… provided you brought the meat to room temperature properly.

There isn’t an app for that. When it comes to the shelf life of smoked brisket, here’s the general rule of thumb and things to know.

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.

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.

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.

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.

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.

Hungry? Cold weather? Use these techniques and it won’t be that much of a problem.

Cook your burger patties to perfection every single time. When you see these signs, you know that they’re done.

Taste the food, not the fire starter. Here’s how.

To grill your meats and vegetables to perfection whenever you fire up the grill, you first have to unlearn these bad habits.

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.

You asked, we answered: Here’s how to never, ever cook a gray steak again.

Tired of smoke hitting your face and food flying your way? We help you get from “Whoa!” to “I got this.”

When it rains, you cook. Here’s how to grill no matter what.