In Russia and Central Asia, they make shashlik on a mangal. A major difference is that the mangal does not have a grate that is the spits with meat pieces are d
I have an approx. 10 pound pork shoulder that I would like to smoke on a charcoal grill. Recipes commonly list that you should smoke a shoulder for about 60 to
I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with
Is non-stick aluminum foil safe to use on the grill? My personal grill is propane. I'm concerned that using this for a foil packet style of cooking will heat th
While walking home yesterday, I found a discarded fire pit (I initially thought it was a portable grill, but then then realized that it had only a mesh cover).
I’d like to know if I can safely lay down pork belly slices on top of pork ribs while smoking? I’m using a pellet grill/smoker at 200-225 degrees fo
Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smo
Recently, I went crazy and bought an entrecôte -- a very premium cut of beef to me. Over $11 USD for one. It was heavenly. I nearly cried when it was all
I was thinking about cooking a whole chicken on the grill. This could take a couple of hours, and I might need to add some fuel to keep the heat going. Assuming
I use a covered charcoal grill (Weber 26") and can get the grilling temperature I want pretty reliably by setting the vents. The problem comes when I have a ro
There's a ton of content out there about smoking meat on a gas grill using a smoker box, or even gas BBQs that come with a built-in smoker box. Is the same poss
I frequently find golf ball-sized rocks in bags of lump charcoal. Usually after the fire has burnt out. Is this some by-product of the charcoal manufacturing pr