January 30th 2015

In this video I'm going to tell you what to do if your thermometer is not accurate. If your thermometer has a recalibration feature, you calibrate it. If it doesn't, you've got to throw it away.

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January 27th 2015

What's the difference between wood chunks, chips, and pellets? Which cuts of meat should you buy for smoking? Should you grill with the lid open or closed?

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January 20th 2015

Although you can produce great-tasting smoked meats using a gas or charcoal grill, there's nothing like a specialized smoker for making barbecue that's truly amazing. In addition to improved results, a high-quality unit doesn't require the kind of constant handholding that tends to drive pit masters nuts when using a makeshift smoker.

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January 16th 2015

This is our second video of our three video series to show you how to properly test your thermometer to make sure it's accurate.

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January 13th 2015

For cooks experimenting with recipe ingredients, a moment of creativity can turn into one of utter failure or one of pure genius. When that experimentation happens to be around the creation of a new marinade, an undesirable result can ruin an expensive cut of meat.

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January 06th 2015

With roots in Native American culinary history, the practice of grilling on wooden planks has become a popular method of cooking among 21st century grill enthusiasts. While planks were primarily used for roasting whole salmon, the method has been refined and modernized to include an array of foods that are perfect for cooking over an open flame.

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January 02nd 2015

Whenever you have something on your smoker or on your grill, what's the one tool you need that's going to let you know when your meat is done? It's your digital thermometer.

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