Around the fire. Plainly explained.
Words, cuts, gear, regions, science. Built for cooks just getting started — pointing to the people who teach it best.
Quick answers.
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What gear do I actually need?
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What fuel should I use?
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How do I cook ribs?
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What's the stall — and how do I beat it?
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What's a two-zone fire?
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How do I reverse sear a steak?
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Foil, paper, or no wrap?
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How do I get good bark?
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Pick a topic.
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Technique
How to grill, smoke, sear, reverse-sear, wrap, and finish — with the people who teach it best.
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Cuts
What to cook — beef, pork, poultry, seafood, and everything else that goes over fire.
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Gear
Thermometers, chimney starters, tongs, gloves — the tools and accessories that earn their place at the fire.
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Grills & Smokers
Kettles, offsets, kamados, pellet grills, griddles, open fire — every cooker, what it's best at, and where it falls short.
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Wood & Fuel
Hickory, oak, mesquite, pellets, lump. What burns and what it tastes like.
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Science
Why fire and meat behave the way they do. Bark, the stall, smoke ring, and the rest.
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