Smoked Salmon: How to Hot-Smoke a Flaky, Buttery Fillet (2026)
How to make hot smoked salmon at home: the dry brine, the pellicle, smoke at 225F to 145F, and the best wood for flaky, glossy, perfectly smoky fish.
Recipes
Tested BBQ recipes for the smoker, grill and griddle — beef, pork, poultry, sides and desserts, with the temps and timings that actually work.
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Smoked Turkey: The Year-Round Guide to a Juicy, Crispy-Skin Bird (2026)
How to make a smoked turkey with crispy skin and juicy meat: the right bird, 275F method, internal temps, best wood, and a simple step-by-step.
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Smoked Chicken Thighs: The Juicy, Crispy-Skin Guide (2026)
Smoked chicken thighs made juicy with crispy skin: the right temp, internal temp for dark meat, best wood, and a simple step-by-step method.
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Smoked Baby Back Ribs: The 3-2-1 Guide to Fall-Off-The-Bone Ribs (2026)
Master smoked baby back ribs with the 3-2-1 method: membrane prep, exact temps and times, the bend test, and the best wood for tender, juicy ribs.
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4th of July Cookout: The 2026 Menu, Quantities & Timeline Guide
Plan a stress-free 4th of July cookout: menu ideas, how much food to buy per person, a 3-day make-ahead timeline, and summer food-safety rules.
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Smoked Whole Chicken: The Complete Pitmaster Guide to Crispy Skin (2026)
A pitmaster’s guide to a smoked whole chicken with juicy meat and crackling skin: wood pairings, exact temps, and the dry-brine trick that fixes rubbery skin.
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Pork Belly Lollipops: The Most Popular Bacon-Wrapped BBQ Technique (2026 Guide)
A deep dive into the most popular pork belly lollipops techniques — classic smoke-and-sauce, the candied “candy apple” method, two-wood smoke profiles, 24-hour salt cure, and hot-honey glaze variations.
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Smoked Tri-Tip Is the 2-Hour Brisket Move: A Pitmaster’s Reverse-Sear Guide for 2026
Smoked tri-tip delivers brisket-level flavor in two hours, not twelve. Here’s the reverse-sear method, USDA cost data, and the doneness chart that never lies.
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Big Green Egg Pork Butt: How to Prep, Smoke, and Pull It
A step-by-step guide to prepping and smoking a pork butt on a Big Green Egg.
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What a Brisket Actually Costs This Memorial Day Weekend (USDA Data, May 2026)
The brisket cost Memorial Day weekend will run is $5.17/lb wholesale per USDA — $8-$10 retail. A 12-lb packer runs $100-$125 this weekend.
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Smoked Party Ribs: The Technique Pitmasters Are Using to Cut Cook Time in Half (2026)
Smoked party ribs cook in 2 hours, not 6 — pitmasters cut each rib off the rack before smoking. Here’s the smoked party ribs method, the timing, and the rub-and-glaze plan.
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Rib King NYC May 23: Inside the 2026 Pitmasters Competing for the Crown
More than 20 pitmasters compete for the 2026 Rib King NYC crown on May 23. The lineup, the format, the wood choices, and what to watch for at Brooklyn Navy Yard.
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