2026 is shaping up to be a defining year for Canadian barbecue. Here are five trends that I see.

Tips for how to determine how much smoke from your smoker is just right.

Understanding smoke is the difference between food that tastes kissed by fire and food that tastes like a chimney.

What are the best pans for a high-heat wood-fired brick oven? My top picks.

Planning a backyard outdoor kitchen? Expert design tips, layout planning, material choices, and real-world lessons.

Northern Barbecue™, the trademark BBQ style of Chef Mike Belobradic. Southern barbecue meets global live-fire grilling traditions.

Oakville’s leading BBQ chef and one of Canada’s top backyard barbecue experts, specializing in cooking over hardwood.

A recipe for how to make authentic Hawaiian Huli Huli Chicken at home.

How different woods—hickory, oak, cherry, apple and mesquite—impact flavor in smokers, grills and wood-fired pizza ovens.

How to make authentic cold rise pizza dough with bread flour for a chewy, flavorful crust.