Why blackened pizza crusts, seared steaks, and caramelized BBQ chicken taste amazing — and how to avoid going too far.

A big cloud of smoke constantly puffing from your smoker isn’t what you’re after.

Why understanding airflow is one of the most important skills to have when using a smoker.

Learn why adding woodchips early is the optimal way to get the best smoke on your food.

The pros, cons, flavour differences, and whether charcoal, gas, or pellet smokers fit your cooking style.

All woods (including hardwoods) are not the same when it comes to cooking over fire.

More wood doesn’t mean a better cook.

Bitter smoke isn’t the fault of your smoker. How to avoid bitter smoke.

There’s good smoke and there’s bad smoke. How to know the difference.

How smokers create the smoke that flavours barbecue dishes.