LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
A Pellet Grill Still Burns Wood: Electricity Runs the Feed System, Not the Fire
A pellet grill uses electricity for its controller, auger, igniter, and fan while hardwood pellets travel from a hopper into a fire pot where they burn to create the cooking heat.
Why the Goldies Smoker Won Over a Skeptical Pitmaster
The Goldies pit looks unusual because it is unusual. In Jeremy Oder’s hands-on review, the elbow between the firebox and cook chamber becomes the defining feature: it changes airflow, softens heat before it reaches the grate, and helps the cooker act more like a precise.
The Backyard Barbecue Danger Zone: When Food Has Been Sitting Out Too Long
USDA defines 40°F to 140°F as the food-safety danger zone and shortens the two-hour rule to one hour when outdoor temperatures rise above 90°F.
The Hidden Brisket Problem Behind a Dry Flat — and the Fix That Actually Matters
Steve Gow explains why brisket flats dry out when the point and flat cook unevenly, then focuses on trimming, probes, rotation, wrapping, and cooling to keep them in sync.
Why the Chuck Is No Longer the Steak Case’s Hidden Corner
The straightforward answer from this video is that chuck is no longer just roast country. When The Bearded Butchers break down the beef chuck beside the short loin, they show how much modern butchery has changed the steak map. Cuts that used to be left in roasts or trimmings.
The Small Rib Checks That Separate an Okay Cook from a Great One
Malcom Reed’s baby back rib method focuses on repeatable checkpoints: an even rack, a clean trim, developed bark, a well-timed wrap, tenderness, and a final glaze.
Pit Culture Smoke Ring
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Do Not Put Used Raw-Meat Marinade Back on Finished Barbecue Unless You Boil It
USDA says meat and poultry should be marinated in the refrigerator and used marinade should not go onto cooked food unless it is boiled first to destroy harmful bacteria.
How Grillin With Dad Turned a Car Show Into a Full-Service Pit Stop
Grillin With Dad spent the day at Route 66 Raceway cooking for the Hamilton Collection’s Enthusiast Showcase, and the interesting part is not just that he brought food to a car show. It is how deliberately the cook was organized around the job. Multiple grills, different heat.
What Makes a Ceramic Kamado Different From a Regular Charcoal Grill
Ceramic kamado cookers use charcoal like other grills, but insulated ceramic construction and controlled airflow help them retain heat and move between low-and-slow and high-heat cooking.
Why a Bone-In Smoked Turkey Breast Can Carry a Whole Holiday Table
Cookout Coach’s Thanksgiving turkey breast cook is built around restraint. The breast is already brined in the package, so the bigger flavor move is a Cajun injection. From there, the method stays simple: kamado heat, hickory from the charcoal alone, a sweet rub on the outside.
A Charcoal Chimney Starter Gives You an Even Fire Without Lighter Fluid
A charcoal chimney starter lights briquettes or lump charcoal with strong natural airflow, helping the coals ignite evenly before they are arranged for direct or indirect cooking.
Why Pork Belly Makes Sense as a Brisket-Style Smoke
Mad Scientist BBQ treats pork belly like a brisket-style smoke, testing whether the cut can deliver a long-cook payoff with deep bark, rendered fat, and sliceable texture.