Smoker Cooking Made Easy
If you are getting ready to drop $1,500 to $3,500 on a premium pellet grill, you are likely staring at a massive corporate giant: Traeger. They dominate the backyard market, their marketing is flawless, and their WiFIRE app looks incredibly slick. For years, I watched the Traeger brand grow into […]
One of the biggest complaints beginners have about pellet grills is that they act like outdoor convection ovens. They are incredible for smoking a low-and-slow brisket, but when it comes time to put a hard, crusty sear on a ribeye steak, most pellet grills tap out at 450°F and leave […]
If you want to cook the absolute crown jewel of backyard steakhouse dinners, you buy a thick-cut, bone-in Tomahawk ribeye. It is a massive, intramuscular fat-marbled piece of beef that turns heads the second you carry it out to the patio. But cooking a steak this thick presents a massive […]
So much of cooking a rack of lamb is about the challenge of getting it done to your liking. Or perhaps to the liking of your loved ones or friends. The reverse sear process will help you hit those targets more easily. Nothing better than a reverse-sear lamb rack. It […]
(Smoke Low, Finish Over Open Flame) (Updated August 2026) Tri-tip and the reverse sear were made for each other. The idea is simple. Smoke the roast slowly until it is approaching your preferred doneness, then finish it over very high heat to develop the browned, lightly charred exterior that low-temperature […]
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