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Smoked Spatchcock Turkey: Why I Stopped Smoking Birds Whole
Read the guide →: Smoked Spatchcock Turkey: Why I Stopped Smoking Birds WholeSpatchcock the bird, dry brine it overnight, and smoke it at 325 degrees for about two and a half hours. Here is why each of those numbers is what it…
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Even Embers Santa Maria Grill: What It Is, What Reviewers Say, and What I’m Testing
My wife got me the $499 Even Embers 36-inch Santa Maria grill for my birthday….
Smoked Tailgate Food: 20 Game Day Ideas That Beat Burgers and Dogs
Most tailgate food is built around a folding grill and a couple of hours before…
How I Get Stick-Burner Bark Out of a Traeger Pro 34
Bark has a reputation problem on pellet grills, and most of it’s deserved. Ask about…
The Wood You Should Actually Be Using for Pork, and Why Everyone Recommends the Wrong One
Wood pairing advice for barbecue is mostly folklore, passed from one grill forum to the…
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,…