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Smoked 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 and timings that work. Last updated: September 30, 2026 · Originally published September 29, 2026 Gentle coastal smoke, clean flavors, and safe, confident fish cookery on your kamado…
Turn a scrap satellite dish and pure sunshine into a solar barbecue pit: safe temperatures, high heat, and tacos included.
Two reliable Big Green Egg methods for salmon, gentle hot-smoking and cedar-plank grilling, with fruitwood smoke that does not overpower it.
Lid open for thin cuts and searing; lid closed for anything thick enough to need the grill to behave like an oven. That is the whole rule. “If you’re looking, you ain’t cooking” is good advice for a smoker and poor advice for a grill. On direct heat you need to see what is happening….
A gas grill will smoke properly with two changes: a smoker box or foil pouch of wood chips over one burner, and only that burner lit. That gives you an indirect zone and a smoke source, which is all a smoker really is. Brisket, pork shoulder and a hickory edge are all within reach. Onto…
Grilled chicken goes wrong for one reason more than any other: direct heat all the way through. Two zones, and a thermometer, fixes most of it. Breast at 165°F, thigh nearer 175°F, and everything else below is in service of hitting those evenly. Prep, technique, and what to do when the skin is burning before…
This BBQ guide for beginners comes down to three things: a cooker that holds a steady 225 to 250°F, a meat thermometer, and the patience to leave the lid down. Cook to internal temperature, not the clock, and start with chicken thighs, sausage or a pork butt, because all three forgive a first-timer’s mistakes. Barbecue…
Grilling pizza brings a smoky twist to a classic favorite, makin’ it a standout dish for any outdoor meal. In this guide, we’re divin’ into how to grill pizza two ways: on a pizza stone, or straight on the grates. Both need the lid down, because it is the trapped convection heat that cooks the…
Cast iron grilling turns every cookout into a fine adventure, folks. It ain’t just a method—it’s a way to pull rich, smoky flavors outta your food and make them outdoor meals somethin’ special. The Lodge Sportsman Grill is the classic version of this. It is a hibachi-style cast iron grill, heavy enough to hold heat…
Want to grill like a pro with amazing results? Then, the Kick Ash Basket is your new must-have. First, this slick tool takes charcoal grilling to the next level. Plus, when you team it up with the Kick Ash Cans, it’s a match made in heaven for kamado-style grills like the Big Green Egg or…
A pizza oven runs at 700 to 900°F, which is why a pizza cooks in 90 seconds and why everything about the technique differs from an oven. Here is how to use a pizza oven to get good results from one. Whether you have just bought one or built your own, this guide covers how…
Get ready to roll up your sleeves and dive into a smoky, flavor-packed ride with these downright addictive Smoky Red Chicken Wings. These are a slow-cook wing rather than a fast one: brined, smoked, then finished hot. It takes most of an afternoon and it is worth the time. Step by step below, including the…
