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The Wood You Should Actually Be Using for Pork, and Why Everyone Recommends the Wrong One
Read the guide →: The Wood You Should Actually Be Using for Pork, and Why Everyone Recommends the Wrong OneWood pairing advice for barbecue is mostly folklore, passed from one grill forum to the next until nobody remembers where it started. Beef gets oak, chicken gets fruit wood, and…
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Meat Temperature Chart: Safe Internal Temps for Chicken, Pork, Beef & Fish
TL;DR: Poultry is 165°F, always. Ground meat is 160°F. Whole cuts of beef, pork, veal,…
5 Labor Day Smoker Deals Worth Buying in 2026
Labor Day is when most of outdoor-cooking retail tries to clear its warehouse before fall,…
Smoked Pork Belly Burnt Ends
A brisket only gives you one point worth of burnt ends. Pork belly gives you…
Smoked Mac and Cheese
The cheese sauce melts right on the smoker instead of the stove, and that’s the…
Smoked Birria Tacos (Quesabirria Style)
The smoker does what a stovetop can’t: real bark, rendered fat, and a consommé worth…
Pepper Shots: Smoked Shotgun Shells Enchilada Style
Shotgun shells had a real moment in backyard barbecue a few years back — bacon-wrapped…