Smoked Marrow Bones at 275°F: Render, Spoon, Serve

Beef marrow bones smoked at 275°F (135°C) until the centers turn spoonable and glossy. Simple, rich, and perfect on grilled bread with a bright gremolata.

Deckle‑Off Brisket Strategy: Faster Cook, Different Bark

How to cook a deckle‑off brisket flat at 275°F/135°C for a quicker cook with a firm, peppery bark and moist slices. This is a Texas‑leaning method tailored to flats, not full packers.

Cuban Lechón Asado on a Kettle: Citrus, Garlic, Crisp Skin

Skin-on pork shoulder marinated with Cuban mojo, smoked on a kettle for deep citrus-garlic flavor and finished hot for blistered crackling. A caja china vibe, adapted for the backyard kettle.

Lamb Leg Reverse Sear: 250°F Red Oak, Coal‑Fire Finish

Smoke a leg of lamb low at 250°F (121°C) over red oak, then finish hard over a live coal bed for a crisp crust and juicy, even interior.

Relighting Spent Charcoal Safely: Sorting and Ash Control

How to reclaim and relight used charcoal without choking your fire or your cooker. Practical steps for sorting, ash control, safe storage, and reliable relights.