The people we read.

The science of why BBQ works. The reference site for BBQ chemistry, technique, and gear — backed by Ph.D.-level food research.

Texas brisket from the pitmaster who wrote the book. Long-form video instruction at championship technique level — the official YouTube home of the PBS series.

Experimental, methodical BBQ. Side-by-side cooks that test every variable — wood, temp, wrap, rest, fat trim.

Approachable, daily-cook BBQ for real backyards. The opposite of competition cooking — practical, repeatable, friendly.

Food-science approach to grilling and smoking. Why technique works, with the lab data to back it.

The most prolific live-fire writer working today. The Barbecue Bible sold over a million copies; Project Smoke and Project Fire on PBS extend the catalog. Global lens — every cuisine, every protein, every fuel — and the canonical reference for technique across cultures.

The first (and still only) dedicated BBQ Editor at a major American magazine. Has reviewed over 1,800 BBQ joints. Book: The Prophets of Smoked Meat. The closest thing to a working BBQ critic — the journalism layer the craft otherwise lacks.

The biggest BBQ channel on YouTube (1.5M+ subscribers). Accessible, low-jargon how-to for backyard cooks. The most-watched BBQ instructional content on the internet.

Pitmaster, recipe developer, and home-cook teacher. Hey Grill, Hey is the family-table angle on smoking and grilling — practical, repeatable recipes that prioritize the cook AND who you're feeding.