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.
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.
Protect your probe cables and tighten your temperature data with smart routing, strain relief, and calibration habits that work on kettles, kamados, offsets, and pellets.
A mustard-forward South Carolina pork hash built from smoked shoulder trimmings, simmered into a rich gravy and ladled over rice. Practical, thrifty, and deeply regional.
Brisket slicing geometry is about reading the flat–point seam and rotating the point so every slice runs cleanly across the grain. This guide shows you exactly how to find the seam, turn the point, and portion with confidence.
