Everything You Need To Know About Smoking Meat
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Smoked Bacon On A Kettle Grill
Pulled Pork Sliders
Brisket on a Pellet Grill
Electric Smoked Salmon
The Rub Guide
Recent Posts
Pulled pork can dry out easily, so it’s important not to overcook it. Low-and-slow barbecue differs from traditional cooking because we cook to internal meat temperature rather than a specific...
When it comes to smoking salmon, trout or any other fish, most of the popular smoking woods found in stores aren’t always suitable. We need to be careful with fish because it has a sensitive flesh....
Which Fireboard Thermometer Should I Buy? We Compare The Fireboard 2, Drive and Pro
In the barbecue community, Fireboard has the reputation for producing the most advanced and innovative thermometers on the market. Fireboard thermometers were created by geeks, for geeks. But don’t...
How To Smoke Pork Loin In A Smoker Or Pellet Grill ( We Asked The BBQ Gurus )
Smoking pork loin can be a challenge, but if you do everything right, this cut of pork is absolutely delicious. Pork loin is a very lean cut of meat, which means it can dry out easily. According to...
Pork Butt Fat-Side-Up Or Fat-Side-Down? We Look At The Pros And Cons
A common question people ask is “should I cook pork butt fat-side-up or fat-side-down?”. So which way is better? Turns out, there are pros and cons for both ways. In this article, I’ll explore...
When cooking brisket, timing is everything. An undercooked brisket will be chewy, and an overcooked brisket will be dry. The secret to the perfect brisket is knowing when the meat reaches ideal...