Types of Wood for Smoking
Occasionally folks ask me which wood I use and why. The answer depends on what I’m cooking, but there’s no right or wrong answer here—this is all about personal preference.
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Tips & Tricks
See Also: tips & tricks, advanced grilling, grilling basics
The Maillard Reaction: What It Is and Why You Should Care
You have probably seen the Maillard reaction a million times – bread getting brown and toasty in the oven, marshmallows turning that golden brown while roasting over a fire, or an incredible steak with a crunchy crust after a hot sear.
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What Is Two-Zone Cooking?
For roughly 90% of what the typical backyard cook is going to make on the grill, there should be two separate areas of heat established in the cooker.
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