How to use whisky, bourbon, rum, tequila, gin, brandy, and other spirits in barbecue.

A surefire way to start a fire in your wood-fired brick oven.

Did you know that the same oak wood that flavours your wine barrel also flavours your fire? How to make the most of it.

A review of the Black Earth Grills Gaucho 53 — a heavy-duty live-fire gaucho grill with massive cooking space.

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.