From the Smokehouse
Read the latest tips, techniques, and gear reviews from our resident pitmasters. We dive deep into the science of smoking and the art of the perfect grill.
The Stall: What It Is and How to Beat It
Published on May 12, 2026If you have ever smoked a large cut of meat like a pork shoulder or a brisket, you have experienced "The Stall." You are monitoring your meat thermometer, and everything is going great until the internal temperature hits around 160°F. Suddenly, the temperature stops rising. It might stay there for two, four, or even six hours. You panic. You add more charcoal. You ruin the meat.
The stall is actually a scientific phenomenon known as evaporative cooling. The meat begins to sweat out moisture, and as that moisture evaporates from the surface, it cools the meat down, perfectly countering the heat of the smoker. The best way to beat it? The "Texas Crutch." By wrapping the meat tightly in foil or butcher paper, you prevent evaporation, trapping the heat and pushing the meat through the stall much faster while retaining precious juices.
Charcoal vs. Gas vs. Pellets: The Ultimate Showdown
Published on April 05, 2026It is the oldest debate in the backyard cooking world. Which fuel source is truly the best? Gas grills offer undeniable convenience—turn a knob, push a button, and you are ready to cook in 10 minutes. However, they lack the authentic flavor profile that only burning wood and charcoal can provide. Traditional charcoal and stick-burning offset smokers give you the absolute best flavor and bark, but require constant babysitting and fire management.
Enter the pellet grill. Devices like Traeger and Camp Chef have revolutionized BBQ by combining the convenience of an oven (set it and forget it digital thermostats) with the flavor of real wood smoke. While hardcore purists might scoff at pellet smokers, we believe they are the perfect entry point for beginners wanting to make incredible pulled pork without staying awake for 24 hours straight.