Grill Maestro

I was going to fire up the Weber Smokey Mountain the other day to smoke up some pork tenderloin (pork is so easy to smoke… unlike my arch nemesis, beef briskey) when I balked. See, the WSM is a huge smoker for an individual and it has two grill surfaces that are each 18.5″ in [...]

Here are four reasons I enjoy smoking more than I enjoy grilling:
Relaxation
There’s something to be said about cooking for long periods of time that really put your mind at ease. With direct heat cooking, you have to be attentive and sometimes even rushed when you’re managing the grill. With smoking, once you get the temperatures [...]

Ever wonder how they make that liquid smoke flavoring? Wonder no more and watch this video courtesy of bbqtv:

The Virtual Weber Bullet site is a cornucopia of useful information about the Weber Smokey Mountain smoker, I turn to it at least once a week to find some useful tips and tricks about grilling and smoking with the WSM. This week, I discovered a clever little hack by Mike Willsey of S.C. called the [...]

For Memorial Day weekend, I put together the Brinkmann SmokeN Grill Charcoal Smoker and Grill courtesy of Home Depot (get it there, if you want it, instead of Amazon.com, it’s only around $35 now; I provided the link for additional details) in order to provide this review of its features.
Overall, it’s a very affordable smoker [...]

A few weeks ago I was contacted by Home Depot’s PR firm about their new line of grill products and was offered the Brinkman Smoke N’ Grill to try out. So, this weekend I will be firing up the little guy on some beef ribs and pork tenderloin and letting you all know what I [...]

This tip is helpful for those of us who are novices to smoking and aren’t very good at gauging how much charcoal to burn to hit the sweet temperature spot. The tip is to keep a second grill ready on the side so that you can light additional charcoal without disturbing the peace that you [...]

Over at WhiteTrashBBQ, WTBBQ writes a recipe by Bruce Schatte in which Bruce says the following about Red Butcher Paper in a recipe about smoking brisket:
This recipe calls for red butcher paper, which Bruce Schatte says is the secret to the moistness and flavor of his brisket - a cut of meat that is notoriously [...]

One of the mistakes I made when I used the Weber Smoker for the first time was one that plenty of novice smokers make - I didn’t smoke the wood chips long enough! If you don’t smoke the chips long enough, they burn off way too quickly and you end up churning through more chips [...]

Those seven woods listed in the title (Alder, Cherry, Hickory, Maple, Mesquite, Oak, and Pecan) are the seven most popular types of wood you can use in your smoker and each one imparts a slightly different flavor to your meats. A particular type of wood and its flavor works well with different types of meat [...]