STORIES
Barbecue stories, pitmaster profiles, recipes, techniques, gear and regional traditions from across the culture of smoke and fire.
MATCHING STORIES
A Kettle Grill Can Smoke Low and Slow If You Control the Air
The secret to smoking on a kettle grill is not a gadget. It is managing airflow, indirect heat and fuel so the fire burns steadily instead of racing.
Smoking Meat Safely: The Two Thermometers Every Pit Should Have
USDA guidance calls for monitoring smoker temperature and checking the food itself. Here is how to build those two readings into a practical smoking routine.
Clean Grill Grates Start With a Hot Grill, Not a Cold Scrub
Weber recommends preheating a grill before brushing the cooking grates, making hot-grate cleaning part of the setup for the next cook rather than a cold-grate chore.
Pit Culture Smokehouse Badge
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
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.
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.