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.
Texas post oak smoke meets classic Michoacán carnitas: smoke pork shoulder to build bark and aroma, then confit and crisp for shattering edges and juicy strands.
Beef shank and short rib take smoke, then braise in a deep red chili adobo until spoon‑tender. The result is rich, gelatinous birria with a clean consomé for dipping or sipping.
