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.

Jamaican jerk chicken over hardwood lump charcoal using real pimento wood.

More wood doesn’t mean a better cook.

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

A structured, global‑inspired curriculum that helps backyard cooks build real live‑fire skills.

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

How smokers create the smoke that flavours barbecue dishes.

Over smoking any food can take it beyond the point of being edible. What you need to know.

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