Santa Maria Grills Are Coming for Your Kettle: Inside the 2026 Adjustable-Grate Boom
Santa Maria grills with crank-adjustable grates are 2026’s biggest BBQ gear shift. Why Fyr, Yoder, and Kalamazoo keep selling out, and how to pick one.
Author: James Nicholas
NFA Firearms Manufacturer & Professional Gunsmith
The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.
-
-
How to Reverse Sear a Steak: The Complete Method
Reverse searing is the foolproof way to get an edge-to-edge pink, perfectly crusted steak. Here are the exact temps, times, and steps.
-
Pork Belly Burnt Ends: Meat Candy Made Easy on Any Smoker (2026)
Cubed pork belly smoked, braised, and glazed into meat candy — the full method with temps and glaze variations.
-
Smoked Tri Tip: Brisket Flavor in a Fraction of the Time (2026)
Santa Maria–style smoked tri tip with a reverse sear — steak tenderness, brisket flavor, two-hour cook.
-
Smoked Corn on the Cob: Sweet, Smoky, and Impossible to Mess Up (2026)
An hour of gentle smoke and a butter baste turn fresh corn into the side everyone asks about.
-
Smoked Pork Chops: Thick-Cut, Juicy, and Ready in Two Hours (2026)
Thick-cut, brined, smoked, and seared — pork chops that finish rosy and juicy in under two hours.
-
Smoked Chicken Wings: The Crispy-Skin Method That Wins Every Cookout (2026)
The two-stage method for smoked chicken wings: dry brine, low smoke, hot finish — crispy skin and deep wood flavor every time.
-
Smoked Sausage: How to Smoke Juicy Sausage at Home (2026)
Juicy links with a real snap — how to smoke sausage at home, from smoker temp and wood to the exact internal temp that keeps them from drying out.
-
Smoked Queso: The Ultimate Smoky Party Dip (2026)
A creamy, smoky, crowd-favorite smoked queso dip — the cheese blend, smoker temp, and add-ins that make it vanish before the main course.
-
Smoked Meatloaf: How to Make a Juicy, Smoky Classic (2026)
A juicy, bacon-wrapped smoked meatloaf with a glazed crust — the full mix, smoker temp, and the internal temp that keeps it moist.
-
Smoked Chuck Roast: The Poor Man’s Brisket Done Right (2026)
Brisket flavor on a budget and a shorter clock — the complete smoked chuck roast method, from rub and wood to the probe-tender pull.
-
Big Green Egg Baked Beans: The Best Smoked BBQ Beans Recipe (2026)
Smoky, sweet, and built right on the ceramic — the complete Big Green Egg baked beans recipe, with temps, wood, and the burnt-ends upgrade.
