Grilling Innovations

Solar Fuego: Barbecue with the Sun and a Satellite Dish

September 22, 2026

Turn a scrap satellite dish and pure sunshine into a borderland-style solar BBQ pit—safe temps, high heat, and tacos included. Mira, this is BBQ straight…

Read More →

Latest Articles

Featured reference

BBQ Temperature Charts & Guides

Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.

Smoking time & temp
CutPullTime
Brisket203°F12–16h
Spare ribs195–203°F~6h
Pork butt203°F12–14h

Target temps & times for 17 cuts, sortable by meat, weight and doneness.

View full chart →
Steak & burger doneness
DonenessTarget
Rare125–130°F
Medium-rare130–135°F
Well-done160°F+

Rare to well-done, burger safety (160°F) and resting times.

View full chart →
BBQ leftovers
FoodFridgeFreezer
Brisket, ribs3–4 days2–3 mo
Smoked sausage1 week1–2 mo
Potato salad3–4 daysno freeze

How long smoked meats & sides keep — fridge and freezer, USDA-based.

View full chart →
BBQ Glossary
MaillardBarkThe StallReverse SearSmoke RingFat Cap

Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.

Open the glossary →

Reader Favorites

SidesBBQ Potatoes Done RightFundamentalsBeef Tallow: The Pitmaster FatPlaybookThe 30-Day Brisket PlaybookHow-toWake Your Smoker: 7-Step StartupSaucesSwicy Sauce: 3 RecipesGearOutdoor Survival Grilling: Top GearEventsNational BBQ Day GuideRecipesDeep-Fried Turkey, Un-Fowl-GettableSidesChow Chow Relish: Southern Secret
More from the Brand Avalanche Network
Solar Fuego: Barbecue with the Sun and a Satellite Dish
Grilling Innovations

Solar Fuego: Barbecue with the Sun and a Satellite Dish

Read the article

Green kamado-style grill smoking in a backyard, with wooden side tables on each side and potted plants nearby.Smoke-Kissed Salmon on the Big Green EggTwo reliable Big Green Egg methods for salmon, gentle hot-smoking and cedar-plank grilling, with fruitwood smoke that does not overpower it. Learn two...Read the article
Racks of smoked barbecue ribs cooking inside a smoker with thick steam rising around them to a smoky scene is depicted here?Clean Grill, Clean Smoke: How I Deep-Clean Any Pit for Steady Heat and Safe CooksRun your grill to 500°F for burn-off, keep ash and grease under control, and season your grates so every cook runs clean and steady. Intro: Why a Cle...Read the article
McCormick spices brisketBrisket Cook System: Trim, Smoke, Wrap, Hold, SliceA repeatable brisket workflow from trim to slice, so the result comes from the process rather than from luck on the day. A repeatable, science-backed...Read the article
A person wearing gloves pours a bag of wood pellets into a barbecue grill for cooking.Brisket on a Pellet Grill: Fuel, Pellets and the Real NumbersHow to cook a whole packer brisket on a pellet grill — plus the two questions no other guide asks: what is actually inside a bag of flavored pellets...Read the article
Spicy pork butt rubs 2025 ingredients Rib Rub: The Recipe by Weight, Not by the TeaspoonA rib rub recipe written in teaspoons is at least three different recipes, because kosher salts differ by more than 2x in density. Here is the rub in...Read the article
Sliced roasted pork with crispy crackling on a white plate, garnished with herbs and a carving knife nearbyPork Loin Temp: 145°F, the Rest, and Tenderloin ExplainedPork loin and pork tenderloin both cook to 145°F with a three-minute rest. What differs is the oven: 350°F for a loin, 425–450°F for a tenderloin...Read the article
Start here

Where to Begin

Trimming the fat cap on a beef brisketAdvanced TechniquesTrimming Beef Brisket: Learn What the Pros Know
Reverse seared steak sliced on a board Advanced TechniquesHow to Reverse Sear a Steak: The Complete Method
Sliced smoked chuck roast BeefSmoked Chuck Roast: The Poor Man’s Brisket Done Right
Competition style smoked baby back ribs PorkSmoked Baby Back Ribs: The 3-2-1 Guide
Smoked tri tip sliced against the grain RecipesSmoked Tri Tip: Brisket Flavor in a Fraction of the Time
Classic smoked turkey, dry brined Science & EducationDry Brining: How Much Salt, How Long, and Why Your Salt Brand Matters
Work it out

Plan the cook

Meat smoking calculatorCut, weight, pit temperature and dinner time in. Out comes when to light the fire, when to wrap, a stall buffer, the pull temperature and the rest window.Open the tool →
Smoking times and temperatures chartEvery cut in one sortable table: smoker temperature, estimated time, the USDA safe minimum and the pitmaster pull temperature, with a download.Open the chart →
BBQ meat calculatorHow many pounds of raw meat to buy for your headcount, adjusted for the cut, the appetites and whether the meat is the main event.Open the tool →
Equilibrium brine calculatorExact salt by weight for a wet or dry brine, the volume equivalent for your salt brand, how long the brine takes to even out, and the cure limits under federal rules.Open the tool →
Steak and burger doneness chartTemperatures, colors and resting times for every level of doneness, plus the ground-beef rule that has no exceptions.Open the chart →
Thanksgiving dinner plannerThe whole meal, not one dish. Pick your menu and headcount, and it back-plans every dish across the oven, smoker, grill, flattop and stove, then builds the shopping list.Open the planner →

All 11 tools →

Network

More from the Brand Avalanche Network

Site information

About UsToolsSitemapPrivacy PolicyTerms of Service