The best white grape varieties for grilled steak, chicken, pork, seafood, sausages and more.

The best red wine and rosé grape varieties (by protein) for your next barbecue.

How hickory, oak, cherry, maple, mesquite, and applewood each change your wine pairing choices.

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.