The two-zone method is one of the more important techniques to learn. When done properly, a two-zone fire lets you cook different types of meat at the same time and gives you the ability to sear and cook without having to change the grill temperature. So today, we're sharing our tips for setting up a two-zone fire in your charcoal grill.
A perfectly cooked steak isn't perfect until it has great grill marks. You expect to see grill marks when you order a steak at a steakhouse, but getting grill marks on your steaks at home can be more of a challenge. But don't just skip the grill marks, we will give you all the tricks you need to craft perfect diamond grill marks on your next steak using equipment you already have on hand.
Unfortunately, some foods (like fish and skin-on chicken) just seem to be pros at sticking. Thankfully, there are some steps you can take to prevent sticking from happening. We've also got an inside tip for you that will stop food from sticking on your grill forever.
It's officially summer BBQ season which means it's also smoked baby back ribs season. Time to fire up the pellet smoker and bust out the sauce. Of all the things that are wonderful to smoke, baby back pork ribs are one of our favorites and are always a crowd-pleaser.
Smoking with wood opens up opportunities to experiment with unique combinations and techniques to draw the most flavor from any cut of meat. But choosing the right type of wood for the meat you want to smoke can be complicated. From logs to chunks to chips and pellets, knowing what type of wood works best depends on what you are cooking and how you want the wood to add flavor to your meal.