How to Smoke Meat

Everything you need to master low-and-slow barbecue — from trimming and seasoning a brisket to nailing ribs, pork butt and burnt ends. Dial in temperature control, choose the right wood and learn to push through the stall. New to the pit? Pair these guides with our gear & buying guides and rubs & sauces.

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How to Keep Spiral Ham From Drying Out (8 Rules)

How to Keep Spiral Ham From Drying Out (8 Rules)

Dry spiral ham is not inevitable. Eight rules for keeping a fully cooked holiday ham juicy on the smoker.

How to Make the Perfect Glazed Holiday Ham on Your Grill or Smoker

How to Make the Perfect Glazed Holiday Ham on Your Grill or Smoker

The complete method for turning a store-bought spiral ham into a double-smoked, sticky-glazed holiday centerpiece on any grill or smoker.

Candied bacon and pork belly from the Bacon Lab Field Guide

How to Make Candied Bacon: Smoked, Candied and Pork Belly Burnt Ends

The Bacon Lab Field Guide: how to make candied bacon on a smoker, grill or oven, plus pork belly burnt...

Smoker Strategy: Dialing In Your Setup for Holiday Roasts

Smoker Strategy: Dialing In Your Setup for Holiday Roasts

Mastering your smoker setup is the difference between a decent holiday roast and a show-stopping centerpiece. In this pro tip,...

Low & Slow vs Hot & Fast BBQ: Which Cooking Method Is Best?

Low & Slow vs Hot & Fast BBQ: Which Cooking Method Is Best?

Mastering BBQ isn’t about picking a side—it’s about knowing when to cook low & slow and when to go hot...

Smoker Strategy: Dialing In Your Setup for Holiday Roasts

Smoker Strategy: Dialing In Your Setup for Holiday Roasts

Mastering your smoker setup is the secret to unforgettable holiday roasts. From choosing the right wood to managing heat and...

Grill Masters Club pro tip: layering flavors for the juiciest Thanksgiving turkey

Turkey Brine and Injection Recipes: How to Brine, Inject and Season a Turkey

Master your Thanksgiving feast with the flavor-layering secrets behind the Turkey Takeover Box! From brining and injecting to seasoning and...

The Science of Perfectly Pulled Meat: Timing, Temperature & Texture

The Science of Perfectly Pulled Meat: Timing, Temperature & Texture

Perfect pulled pork, beef, or chicken isn’t luck — it’s science. Learn how timing, temperature, and texture all work together...

Low-and-Slow on a Kettle Grill: Expert Techniques Without a Big Smoker

Low-and-Slow on a Kettle Grill: Expert Techniques Without a Big Smoker

Learn how to master low-and-slow BBQ on a kettle grill with professional smokehouse techniques. This guide reveals how to smoke...

Health-Conscious BBQ Tips: Lean Cuts, Lower Smoke Toxins & Macro-Friendly Techniques

Health-Conscious BBQ Tips: Lean Cuts, Lower Smoke Toxins & Macro-Friendly Techniques

BBQ isn’t just about smoky ribs and sweet sauces anymore. In 2025, the grill is going clean — and lean....

Smoking the Ultimate Pulled Pork like a Pitmaster

Smoking the Ultimate Pulled Pork like a Pitmaster

Learn how to smoke the perfect pulled pork with this pitmaster-level guide. From choosing the right pork butt to building...

Pro Tip: Clean Smoke vs. Dirty Smoke

Pro Tip: Clean Smoke vs. Dirty Smoke

Understanding the difference between dirty white smoke and clean, translucent smoke could be the game-changing detail that takes your smoked...