All Posts

Whether to brine, which kind of brine to use, how injecting is different, and how to layer both without ending...

Smoking times by weight for whole and spatchcocked turkeys at 325F, why the thermometer beats the clock, and how to...

Seven ham glaze recipes with actual measurements, the wood pairing for each, and the timing that turns glaze glossy instead...

A time-by-weight chart for smoking a fully cooked spiral ham, plus the complete double-smoked recipe and the temperatures that actually...

Apple, cherry, pecan or hickory? A wood-to-glaze pairing chart for double-smoked holiday ham, and why mesquite is usually the wrong...

Twelve better uses for leftover holiday ham, plus storage, reheating and the one thing you should never throw away.

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

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

Three hours of smoke, two hours wrapped with butter, brown sugar, and peach habanero sauce, then a final glaze that...

Ninjacue's Honey Garlic Sriracha Rub builds a sweet-heat crust over 275°F smoke, then Melinda's Thai Sweet Chili Sauce melts down...

Wood is the only seasoning you cannot scrape off. You can pull a rub back. You can serve the sauce...

No wrap, no shortcuts, all bark. These straight-on-the-smoke competition ribs deliver a sweet-meets-spicy kick with Heath Riles Competition BBQ Rub...