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Hey forum, I have been poking around and was wondering is there a general guideline for time in smoke versus meat weight? I use general lightly because i know smoke is all to your liking, However there is a general idea that ribs tend to take 1~2 fist chunks of wood and butts and briskets 2~3...

The other night i tried a recipe from the charcoal grilling book and man it was tassssty. the jerk tenderloin recipe. woof it was good, served up with some jojo's and and nappa cabbage. super juicy too. then for tonight since you guys like action photos i was able to snag a few since this...

Well, the time has come to look into high temp direct cooking techniques. first i would like to start out with some tools. there is a popular way to measure the temp of your grilling surface called the hand method, just hold you hand about 4 inches above the grate and count with either...

Well, As I posted in my intro I want to learn the in's and outs of fire. Today I took another step in the journey. Though not the first, my first step was the purchase of the grills, then making a 2 zone fire. Which, in my life was never even thought of, even on gas grills, my food was always...

I was saving up photos of a few recent meals to share while i was lurking around in the shadows. The wife and I have a small worldly palate. Nothing exceptional, she is from Taiwan and we frequently stay in taiwan and i lived in Japan for a year for the specific purpose to study language and...

Hello forum. I had contemplated on joining a forum, as I am a member over on a knife forum and i know it leads to rabbit holes and empty wallets, however, like most of us we have had a grill in our yard all my life. Now that I am all grown up I really wanted to learn the fire and how to use it...