One email a week from Grillmaster John — a cook worth firing up for, the technique that makes it land, and the mistakes to skip. No spam, no filler. Just meat, smoke, and the good stuff.
Every current grill and smoker worth owning, spec’d from the maker’s own sheet — cook area, BTU, hopper, price — and linked straight to the maker. Answer five questions and walk out with the one that fits how you actually cook.
July 13, 2026
July 13, 2026
July 10, 2026Start here — your first cook, the safety numbers, and the one fire setup that runs everything else.
Show MeSkills, tools and low-and-slow cooks — the guides pitmasters actually reach for.
Cooking came naturally to me young — show me a recipe with fewer than 30 steps and I'm already in.
The baking fell away over the years, but my grilling grew up on the road: smoke, fire and live-fire cooking picked up in kitchens and backyards all over the world.
These days I've pointed all of it in one direction — modern technique in service of real, old-school barbecue. Taste the meat, not the heat.
Whatever you're chasing here, from your first clean cook to a competition-grade brisket, you'll find what you need.
And if you've already put a few notches in your own grill and reckon you've a thing or two to share, drop me a line through the contact page and become part of barbecue's flaming future — guest pitmasters always welcome.
Pleasure's all mine,
Every pull-temp, rest time and wood pairing on one printable page — free, on your fridge tonight.
Get the Free Cheat Sheet
