Bone-in pork butt, 250°F, and the patience to rest it right — here's our step-by-step guide to juicy, bark-loaded pulled pork with real times and temperatures.
Bark is the payoff of low-and-slow barbecue. Here's how salt, sugar, smoke, and surface moisture work together to build the crust that defines great BBQ.
Planning a BBQ event in Santa Rosa or Sonoma County? A practical guide to portions, proteins, and sides for weddings, corporate events, and backyard parties.
Everything you need to know about selecting, trimming, seasoning, and smoking the perfect brisket at home.
Offset, pellet, or ceramic? We break down the pros, cons, and price points for every type of backyard smoker.
The story behind our flagship product — from 50 failed batches to the cult-favorite rub on every pitmaster's shelf.
