Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
When you’re learning any skill, you can shave years off of your trial and error by learning from a master. BBQ is no different. Ask almost anyone who runs a pit either competitively or professionally in a restaurant and they’ll tell you about their mentor. Of course, not all of us can work with BBQ…
We occasionally hear complaints about how our Pro-Series® or Type-K probes burn out in BBQ smokers. For example, “How can a probe rated to 640°F burn out in a low-and-slow smoker that is running at 275°F?!?” It’s a fair question, and today we hope to answer it. The most important—and maybe the most secretly-obvious—fact to…
Tailgating is a sport unto itself. Who has the best canopy? Who has the best sound system? Who has the best food? You don’t have to bring a trailer offset smoker to BBQ at the game, though. Bring a kettle grill, set it up with a charcoal snake around the edge, and you can smoke…
Here at ThermoWorks, we get lots of questions about using our leave-in-probe thermometers—like Smoke™, ChefAlarm® or DOT®—while grilling. The great thing about leave-in probe thermometers is that they allow you to track changes in temperature over time and can alert you when you get to your target. But is using them when grilling a good…
If you’re as meat-crazed as we are, then you’ve probably heard of this meatstraveganza called a “Fatty”. Fatties have taken the BBQ world by storm in the last few years with people devising new flavors and types all the time. We’re going to teach you how to make one that is tasty and safe to…
Sometimes you want a big thick steak on a plate. But sometimes, you just want some solid, beefy flavor, and for that, you want a flank steak. Flank steak is a delicious, meaty cut that delivers big on taste while coming in short on price. And when it’s done properly, it’s almost as good to…
