Smoke gently, then sear hard: a reliable reverse‑sear method that finishes steak and fish on a ripping‑hot plancha over live fire for crust without overcooking.
Smoke‑kiss boudin with a gentle snap and steamy rice interior—warmed through, then finished for a light crisp without blowing the casing.
Fat cap orientation isn’t one-size-fits-all; put it toward the heat. Here’s how to choose up or down on offsets, pellets, kettles, kamados, drums, and cabinets—plus a clean, repeatable cook plan.
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.
