The science of fire management, the math of meat, and the secrets of the real-deal BBQ lifestyle.
Essential Resources
Exactly how much brisket or ribs to buy for your next party. No more running out.
Open Tool →Find the perfect smoke profile for your meat. Hickory, Oak, Mesquite, or Fruitwood?
Find My Smoke →From "Blue Smoke" to "The Stall." Learn the technical language of the low and slow lifestyle.
Learn the Lingo →
An inaccurate temperature reading is the quickest way to ruin a cook. Here is how to test and calibrate your digital meat thermometer probes using ice water and boiling water.
Pull temps, cooler rests, and overnight holds so your brisket stays juicy from the pit to the cutting board.
Separate the point, cube it, sauce it, and run a second smoke so you get candy-like burnt ends in the backyard.
White billowing smoke on your stick burner? Big B walks through the usual causes, what to change at the firebox, and how to reset mid-cook without ruining the meat.