Cooking Guides
Master the fire with our step-by-step BBQ tutorials.
3-2-1 Spare Ribs: The Foolproof Crowd Pleaser
The classic method for guaranteed 'fall-off-the-bone' pork ribs every single time.
The Art of Low and Slow: Smoked Brisket 101
Master the most challenging BBQ cut with our comprehensive guide to brisket selection, trimming, and temperature control.
The Overnight Pork Butt: A Lesson in Patience
The most forgiving cut for beginners. Learn how to manage a long-haul fire and achieve perfectly shreddable pulled pork.
Spatchcock Smoked Chicken: No More Rubbery Skin
The ultimate technique for flattening a bird for even cooking, maximum smoke exposure, and crispy skin.
Texas-Style 'Hot Links' from Scratch
Moving beyond whole muscle meats to the craft of sausage making, grinding ratios, and smoking.
The Reverse Sear Ribeye: Forget the Gray Band
Why starting low-and-slow is the only way to get a perfect, edge-to-edge pink interior on a thick steak.
Mastering the Reverse-Seared Tomahawk
How to handle the massive bone, manage heat zones, and achieve the ultimate visual showstopper.