How three simple diffuser setups reshape heat on a kettle: bricks, pans, and Vortex-style cones. What each does best, how to run them cleanly, and when to choose one over the others.
How wet marinades affect bark formation, and how to manage moisture so you still get a dark, crunchy crust.
Lean, smoky pork ribs cooked at 275°F/135°C with a paprika‑forward rub, no sauce, and a light shower of finishing dust right before slicing. Clean bark, balanced salt and heat, and a tender bite without falling apart.
Crisp-skinned, juicy chicken halves hung over a clean charcoal fire in a drum run steady at 325°F (163°C). Fast, even cooking with that signature drum-smoker drip‑sizzle flavor.
Beef oxtail loves the pit: smoke to build bark and aroma, then braise until the collagen dissolves into a silky, spoon-coating stew. This method delivers deep beef flavor, buttery texture, and a pot of comfort that holds and reheats beautifully.
