Skin-on pork belly rolled with fennel, garlic, and herbs, smoked steady for render and finished hot for glassy crackle—without showering the skin in ash.
How to build and manage a clean-burning fire in a kamado at low airflow so your food tastes like wood smoke, not a chimney.
A burn barrel lets you feed your offset clean, already-burning splits for steadier temps and thinner smoke. Here’s when it’s worth the effort and exactly how to run one safely and effectively.
Eastern North Carolina whole-hog flavor, adapted to a half hog on a backyard offset. Clean fire, simple seasoning, and vinegar sauce deliver authentic pig pickin’ results without a trailer pit.
Texas-leaning prime rib on a kettle: a trussed ribeye roast spinning over a steady 275°F (135°C) fire, kissed with post oak and finished with a crisp, mahogany crust.
