How to maintain consistent grilling temperatures using wood or charcoal for barbecue and Argentine-style cooking.

A no-wrap rib recipe with smoked cinnamon pineapple, apple cider vinegar spritz, and great bark.

A versatile charcoal drum smoker with hanging hooks, excellent airflow control and smart fire access.

A hands-on review of the ThermoPro TP980 TempSpike wireless meat thermometer.

Beef brisket is a barbecue staple, but it’s not always the right choice for your restaurant menu.

How barbecue t-shirts, hoodies and sweatshirts have evolved from novelty BBQ shirts into authentic live-fire cooking culture.

How to find the right menu size for consistency and performance for your live-fire barbecue restaurant.

My hands-on review of the Black Earth Grills Teppan 29 live-fire cooker.

How live-fire chefs design menus around fire, flow, and function—not trends.

Is barbecue only low and slow? Not exactly. Here’s what barbecue really means.