BBQ recipes, smoker techniques, grilling how-tos, equipment guides and backyard cooking advice from BBQz.
Easter dinner feels elevated when the main dish looks polished but stays manageable to cook. We focus on meals that bring that restaurant-level finish without adding stress in the kitchen. These 15 recipes deliver juicy cuts, golden crusts, and balanced flavor using straightforward … Read more
Chicken wings on a drum smoker turn out crispy on the outside, juicy on the inside and packed with smoky flavor. The key is cooking them hot and fast at 375-400F, which helps render the skin while keeping the meat tender. This method … Read more
225°F vs 275°F for Pork Butt: Which One Actually Wins? The debate has been going on for years. Ask ten pitmasters and you’ll get ten opinions. Low and slow at 225°F, or crank it to 275°F and get dinner on the table sooner? … Read more
Smoked chicken wings sound straightforward. And they are — but getting that skin properly crispy while keeping the meat juicy and loaded with smoke flavour requires a bit of technique. Most smoked wings come out rubbery and pale. These won’t. The secret is … Read more
There’s no shortage of charcoal grills on Amazon — but there’s a significant gap between a grill that looks decent in photos and one that actually performs when you’re trying to hold 225°F for eight hours or put a proper sear on a … Read more
The Blaze Professional LUX is one of those grills that stops people mid-conversation at a backyard cookout. It looks serious, it performs seriously, and — contrary to what the name might suggest — you don’t need to be a professional chef to get … Read more
If you only learn one charcoal grilling technique, make it the two-zone fire. It’s the single most important concept in outdoor cooking — more useful than any recipe, any gadget, or any special ingredient. Once you understand it, you’ll cook better food every … Read more
The reverse sear is the best method for cooking a thick steak. Not the most popular — the most effective. Once you understand why it works, you’ll never go back to the traditional sear-first approach for anything over an inch thick. Here’s the … Read more
The wood you burn is the single biggest variable in the flavour of your BBQ. Get it right and you add a layer of complexity that takes good food to extraordinary. Get it wrong and you end up with bitter, acrid, over-smoked meat … Read more
If you’re still using lighter fluid to start your charcoal, stop. Lighter fluid leaves a chemical taste on your food, takes longer than most people think, and is genuinely unnecessary. A charcoal chimney starter lights faster, cleaner, and more reliably every single time. … Read more