Poultry
Smoked Turkey Breast: Temperature, Time and Two Proven Methods
Smoked turkey breast is done at 165°F. Smoker temperature, time, brine and two published methods side by side.
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Tailgate Food Ideas: Smoker and Grill Menu That TravelsTailgate food ideas for the smoker and grill: what to cook on site, what to bring hot, and the USDA rules for keeping it safe.Read the article
Smoked Meatballs: Recipe, Temperature and How to Hold ThemSmoked meatballs recipe with the USDA safe temperatures, the smoke-then-finish method, and how to hold them hot for a crowd.Read the article
Alabama White Sauce: The 1925 Ratio and How to Keep It From BreakingAlabama white sauce is mayonnaise, cider vinegar, lemon juice, salt and black pepper — Bob Gibson's 1925 recipe from Decatur. The ratio, and how to...Read the article
Pork Belly Trimmings: 8 Pitmaster Uses for Every Last Scrap (2026 Guide)A practical guide to using pork belly trimmings — render to lard, fry cracklins, blend into burger fat, build sausage, smoke mini burnt ends, and 4...Read the article
Tide-to-TV Buffalo Wings: A Coastal Cook’s Super Bowl GuideBuffalo wings four ways, in the fryer, the oven, the air fryer and on the grill, with the same hot sauce and butter finish for each. Last updated: Sep...Read the article
Tide-Smoked Fish on the Big Green EggSmoked fish on the Big Green Egg turns out best with slow, gentle smoke, the safest way to cook fish without drying it; this covers the temperatures a...Read the articleWhere to Begin
Advanced TechniquesTrimming Beef Brisket: Learn What the Pros Know
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 →