Bark is the brown/black crust that forms on meat thanks to the Maillard effect among other things. Do not confuse bark with the charred surface...
The smoke ring - that thick red quality indicator right in your meat. But what is it?
Learn the ins and outs of the stall, dreaded by anyone new to the barbecue game.
Information on how to best regulate heat on your grill with full control.
Why we smoke with wood, different wood types and applications.
Learn how to best setup your grill for different cooking zones.
Use salt to your advantage. Read more on how, and different ways of brining.