As long as there's a fire and a piece of meat to sear, most grill masters are content with a garden-variety cooker.

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From lox and salami to briskets and pork butts, there are a variety of foods that greatly improve with a little smoke added to the blend of flavors.

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If both grain-finished and grass-finished beef are nutritious options, what's the difference? Is one better for you? Do they differ in taste, tenderness, or appearance?

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It's the bane of every barbecue master's existence---the frustrating stall. With stomachs rumbling and saliva glands working overtime, watching the internal temperature of a prime cut of beef or pork plateau for several hours can be a pain in the butt.

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There are pitmasters who insist on soaking their wood chunks and chips before smoking meat, and then there are those who are adamantly against it. Does it make a difference, though?

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As one of the most controversial foods, barbecue has spawned plenty of questionable theories and laughable myths over the years. While many are heavily influenced by geographic battle lines, others are likely the result of overactive imaginations and tall tales around the fire. In this post, we clear up three misconceptions that tend to cause friction between barbecue lovers.

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Perhaps asking a barbecue lover to choose between beef and pork is like asking a parent to choose a favorite kid, but we're doing it anyway (we're badass like that).

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To ardent barbecue devotees, using the terms "barbecue" and "grill" interchangeably is downright blasphemous. To those who don't care, it's simply a matter of regional dialect. Throw "cookout," "barbeque," "bbq," barbecue sauce variations, and homonyms describing cooking frameworks into the mix and you're bound to see some tempers flare while others stand around in confusion.

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To a newbie entering the world of charcoal grilling, the choice between lump charcoal and briquettes can be overwhelming. With the influx of new brands and wood flavors hitting store shelves, the decision only seems to be increasing in difficulty, leaving many grill lovers wondering whether there's really a discernible difference between the two types.

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Another day, another debate: this time we're pitting cast iron grill grates against stainless steel varieties. Since the grate is the only part of the grill your food touches, many pit masters agree it's an element you shouldn't overlook.

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We can expound on the benefits of marinating meat until the cows come home (or at least bits of them), but should you soak or inject?

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We could throw out a few puns about inflaming this age-old debate, but we'd rather get right down to the battle. If you're asking yourself whether gas or charcoal is best to fuel your fire---or if there's even a difference---then check out the following pros and cons of the two most popular grilling methods.

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