What is a Grill Brick Made of?

A grill brick is used to clean grill and griddle surfaces. It has the advantages of cleaning better than most cleaning agents. Being non-toxic, a grill brick is preferred by many for its safety health wise. It’ used in homes and commercial establishments to clean cooking surfaces, especially where other abrasives wouldn’t work as well, like where there’s a thick build-up of carbon deposits.

What is a Grill Brick Made of?

Grill bricks are mostly pumice, a naturally occurring lightweight rock. Some are made from compacted sand of fine grains so as to improve the abrasive capability. Grill bricks have the advantage of being harmless, both to the environment and to the person using it to clean. The material that makes it is used in a number of other consumer products as an abrasive, such as in toothpaste.

During use, the material that makes a grill brick breaks down to grit, coming off the brick to produce a paste that further helps to improve its cleaning properties. The grit works to dislodge stuck food particles and carbon from the surface being cleaned. The grit, together with the dislodged dirt, is then rinsed off to reveal a clean surface.

A grill brick, when used for cleaning, has the following advantages:

  • Is nonporous and will not absorb carbon or food odors
  • Will not become clogged with grease
  • Wears to a new surface each time it cleans
  • Is all natural and, therefore, not toxic
  • Doesn’t damage the coating that makes griddles non-stick
  • Has mild abrasive properties and so won’t result in scratches
  • It can be used on hot griddles or grills without any problem
  • Doesn’t require any special storage or care

How to Use a Grill brick

Grill bricks are used to clean grills and griddles of leftover grease after cooking oily foods, carbon deposits as a result of overused grill or griddle, rust, paint, lime, and any other kind of stains that need to be removed before the grill or griddle is usable.

You can use a grill brick on its own, or in combination with other mild abrasives. For ease of use, a handle made of aluminum is always attached to the brick by means of removable screws. It makes using it on hot surfaces safer, plus you don’t end up getting your hands dirtied by the paste of grease, carbon, and grit that forms during cleaning. The handle comes already attached, or you can do it yourself.

Steps When Using a Grill Brick

Materials you will need:

  • Griddle brick
  • Cooking oil
  • Vinegar
  • Two pieces of cloth


  1. Heat the griddle if not already hot.
  2. Pour some oil on its surface.
  3. Using your griddle brick, scrub the surface of the gently moving the brick in circles until all the stuck food deposits are no more.
  4. Remove all the oil from the surface and allow the griddle to cool.
  5. Pour some vinegar on the griddle and allow it to spread until every part of its surface is covered in vinegar.
  6. Rub the surface with the other of the two pieces of cloth until clean.
  7. Scrape everything off the surface
  8. Dip the other piece of cloth in oil and rub it on the surface until well polished.

Cleaning the Grill

Materials you will need:

  • Grill scraper
  • Grill brick
  • Cooking oil


  1. Test your grill to make sure its only warm, not too hot (you can throw water at it to see if a sizzling sound will be produced).
  2. Once sure it’s at the right temperature, scrape, using the grill scraper, the stuck food particles and other deposits off the grill.
  3. Coat the grill with some cooking oil.
  4. Using the grill brick, scrub the grill using a to and fro motion until you fee it’s clean, free of any deposits.
  5. Scrape away and rub off everything before rinsing the grill with water.

When using a grill brick without a handle on a hot surface, always use a towel to hold it, so you don’t end up burning your hands.

A grill brick is made from a material that’s safe and gentle on both your hands and the items being cleaned. It should be used lightly, though; to much pressure will result in unnecessary wear.

Also check this best 36 inch gas range, if you want to cook food at home instead of grilling outside.

What is a Pellet Grill?

Pellet grill is a type of grill that relies on cylindrical hardwood sawdust pellets as fuel for the grilling. The sawdust is sourced from places such as saw mills and lumber yard. It is completely made from natural hardwood and does not contain any unnatural addictive. The wood pellet looks like a long pill and has a diameter of about ¼ inch. The small size of the pellets enable them to burn cleanly without leaving a lot of ashes.

What are the Components of a Pellet Grill?

The induction fan ensures that the smoke from the hardwood pellet is circulated properly in the cook chamber. This ensures that the flavor is distributed evenly on the meat. The auger moves the wood pellets into the fire pot. The auger can move slow for a low temperature cooking or it can move at fast rate for a high temperature cooking. The heat diffuser radiates and disperses the heat evenly on the cooking surface of the grill to ensure that all areas of the meat is cooked well. The drip pan is located above the heat diffuser and it catches the grease that falls from the grill.

The storage hopper is where you store the wood pellet fuels. Filling the storage hopper up to the rim prevents you from having to constantly going back to refill it. The hot rod will glow red and burn up the pellets in smoke while you go to relax and doing other things. The shut down feature will keep the fan running for 5 minutes before turning off the grill. At the end of the grilling, you must open the fire pot and clean out the ashes. Some manufacturers have also recommended that you clean out ashes from the fire pot after grilling for 8 hours or so.

How Does the Pellet Grill Works?

Before you start grilling, you must turn on the pellet grill by plugging it into a standard 110v electrical outlet in the house. When it is turned on, the auger will rotate and deliver the wood pellets into the burn cup. Next, you must set the temperature on the digital controller anywhere in between 175 F to 500 F. Some pellet grills allows you to adjust the temperature by a 5 F increment.

As a rule of thumb, you should leave the unit on for at least 10-15 minutes to preheat it until the desired temperature before laying out the meat on the grill. A chemical called lignin will be released into the smoke when the wood pellets are burned and add a wood fired flavor to the meat that is cooking on the grill. Many pellet grills offer Bluetooth feature that allows you to use a bluetooth device to monitor it. It also comes with a meat probe that allows you to set the cooking time.

Various sizes of pellet grills are available from household to commercial size units. The more complicated the functions, the more expensive it is. The commercial size unit offers more spaces to grill meat as large as a whole hog for a crowd of people. Some of the leading brand names are Traeger, Yoder Smokers and Memphis Wood Fire Grills.

Wood Pellets Flavors

The wood pellets that fuel the grilling is available in many different types of flavors including cherry, alder, apple, maple, bourbon and hickory. You can mix the pellets add more than one flavor to the meat. For most people, a 20 pound bag of pellets is enough for the grilling. On average, the grill will consume about 2 pounds of pellets every hour.

However, the actual consumption of the pellets will depend on other factors such as temperature. Higher temperature setting will consume the pellets at a faster rate while lower temperature will consume the pellets at a slower rate. If you are grilling outdoor and there happens to be a lot of wind, you will need to use more pellets to provide the fuel.


Pellet grill is suitable for people who don’t want to have to stand in front of the grill for hours to maintain it a the perfect temperature. The automated feed feature allows the meat to be grilled for hours while you go away and do your chores.

Steps for preparing chicken to cook on a grill

People have been cooking chicken in their ovens, searing chicken breasts, chopping up fillets and using them in salads or stir fries… but it’s not very often that you hear about someone grilling a whole chicken. That’s not to suggest that it’s impossible, though – in fact, grilling a chicken doesn’t really require much more preparation than it would preparing it for cooking in the oven.


Grilling a chicken allows for a different experience, not just in the cooking process, but also in the end result. The flavours will be well-contained, the inside will be extra juice and the skin as golden-brown and crispy as you could ever want it to be.


Preparing a chicken for the grill

First, you’ve got to get your chicken. Choose one that, obviously, fits in your grill. Since cooking times are determined by the weight of the chicken and the end temperature, it doesn’t really matter how big it is as long as you can fit it on your grill.


Refrigerate your chicken as soon as its home, putting it on a plate at the bottom shelf so no raw chicken juices drip onto anything else. Wash anything that comes into contact with the chicken thoroughly.


If your chicken is frozen, buy it ahead of time because you’re going to want to thaw it in the refrigerator. You can also thaw it in the microwave if you’re in a rush and planning to cook it as soon as it’s done thawing.


Once all that’s in order, your first step is to marinate the chicken properly for use on a grill.


  • Make sure that you marinate the chicken in the fridge. When dealing with chicken, you generally want to minimize the amount of exposure to room temperature.
  • Remember that marinades high in sugar will burn easier than those that aren’t. Since we’ll be cooking the chicken at a fairly high temperature, it’s important to keep this in mind.
  • Make sure you separate any marinade that you want to use for a sauce aside before putting any raw meat in it.
  • Throw out any marinade that you didn’t use so nobody else accidentally ingests raw chicken.


Now, get ready to grease your grill. This is an important process for cooking anything. Honestly, you probably won’t need to grease it too much if you’re cooking the chicken with its skin on, since it’ll turn easily. However, if you’ve marinated it or haven’t oiled it, you’ll have a much higher chance of iti sticking.


Regardless, you should grease your grill before you cook anything on it. Spray it with nonstick spray or soak a rag or brush with oil and make sure you get all over and underneath the grates.


Now, fire up the beast. You’ll want to sear your chicken on a hot grill, because this helps to keep the juices sealed inside, which makes for a much better experienced.   Cooking at a high temperature also makes it easier to turn the chicken because seared meat lifts much easier off the grill. Remember to keep the sugar content of your marinade in mind for the step.


  • Skinless and boneless breasts usually cook quite well on a very hot grill, and often develop that criss-crossed seared pattern.
  • Longer cuts like chicken with the bone still in, or whole chicken, should be cooked at a bit lower of a temperature and not basted until the chicken’s nearing completion.


Make sure to keep the lid of your grill closed while you’re cooking chicken. This better simulates the environment of an oven, while also making it easier for the temperature under the hood to be distributed evenly. This allows you to better ensure that your chicken will cook at the same time, and that it won’t burn.


  • Keeping the lid shut also lowers the chance of flare-ups, which is always a concern for people cooking on grills – especially when cooking meat, which contains oils that are highly flammable. This works by restricting oxygen flow.


Remember to be patient when grilling chicken. It’s not uncommon to feel feisty and want to move the chicken around or flip it every two minutes in hopes that you’ll speed up the cooking. Infact, if you let it be, the chicken will cook much more evenly throughout. It’ll also cook faster if you wait until one side is fully cooked before flipping it.


If you have a meat thermometer, your chicken won’t be finished until it has reached a temperature of 180 fahrenheit, if it’s a whole chicken, or 170 degrees, if it’s a cut. If you don’t have a thermometer, the accepted method for doneness is making a small cut out of the thickest part of the chicken (this is best for cuts only – you should definitely get a thermometer for cooking whole chicken) and make sure that there’s absolutely no pink left in the meat.


When you’re done, make sure that you clean up properly. You’re going to want to scrape the grill rack and make sure that there’s no left over bits of burnt chicken stuck to them. If you don’t clean these off, they’ll get stuck to your next meal that you cook on your barbeque.


Some people prefer to oil their grill after using it as well as doing so beforehand. If you choose to do this, make sure you scrape it clean before oiling it or you’ll end up with a bigger mess.


In conclusion

Chicken has been cooked in many ways for hundreds of years, but one of the most underappreciated ways of cooking chicken is also one of the most delicious and rewarding: cooking it on a grill.


It’s not hard to get your chicken ready for cooking it on the grill, but the end result is fantastic. Not only that, but using a grill gives you new opportunities that you wouldn’t find if you were just going to cook your chicken in the kitchen.


Hopefully next time you cook chicken, you’ll consider this and try grilling it!

How to build a proper pit grill? 6 easy steps!

If you’re the type of person who likes barbequed food but doesn’t want to spend the money on buying an expensive grill, then you’re in for a treat. You can build a pit grill all by yourself and have your food turn out nearly as good as it would on a $300 grill.


A pit grill is, well, a grill in a pit. It’s basically just a hole in the ground that you fill up with some charcoal and throw a grill grate overtop. Of course, there are some fairly important things you’ll want to make sure you do properly, and that’s what we’re here to help you with.


Why build a pit grill?

Not only can you save a lot of money by not having to buy a regular grill, but pit grills are fantastic ways to save space. You won’t have to store your grill under an awning or in your garage, and you won’t have to buy a cover for it. Just make sure you keep additional charcoal somewhere clean so you can change it out if you go a while without using your grill.


In fact, you don’t even need to use charcoal with a pit grill – you can literally just use wood and rocks that you find in your backyard. They’re ideal for the frugal griller. Pit grills make superb meat. It will be tender and juicy, and it’ll have a smoky flavour that rivals that of a charcoal grill.


You’ll want to make sure that there’s no fire ban in your area if you’re making a pit grill. While you won’t be having a huge raging bonfire, you may still produce enough smoke for the authorities to get called.

The steps for making a pit grill

First thing’s first, you’ll need your tools and ingredients. You’ll need:


  • A shovel
  • Some firewood
  • Some green wood for smoking
  • Tinfoil or something else to wrap your meat in
  • A wood or metal sheet to cover our pit
  • An old blanket or something can help as well because it can restrict oxygen and prevent flare ups


1. Dig your pit

This is the most difficult part of building your pit grill, but considering the money you’re saving, the labour is well worth it.


The hole needs to be fairly large – about a square meter around, and half a metre deep. This will make a grilling space big enough to support food for a whole family. If you’re just cooking for yourself and a partner, you can make it smaller. You can also make it bigger if you plan to cook feasts.


Keep the dirt nearby, perhaps in a garden, for later steps.


2. Line the pit with rocks

Pretty self-explanatory. Get some flat rocks about the same size as those you’d find around a bonfire and line the very bottom of your pit and the circumference of the pit. You don’t necessarily need them around the perimeter, but the rocks on the bottom help distribute heat


If you plan to use charcoal, you can include the rocks, or just use charcoal on the bottom, but we recommend keeping the rocks.


3. Soak your green wood

If you can get some flavoured wood like they use to make wood chips for grills (cherry, applewood, etc) then do so. Soak them in water for a while and add them to the rocks.

It’s necessary to have some kind of green wood for a later step.


4. Build your fire

Your goal here is to build a fire big enough so that it creates a thick layer of embers. This can take a long freakin’ time, so remember that pit grilling is not for the impatient or the rushed.


It’s a good idea to sprinkle water on the grass around the pit to prevent fires from catching. Keep some water nearby as well, in case sparks fly out and catch something on fire.


5. Get your meat (or veggies) ready

Season your food however you want, and then wrap it in tinfoil. You can also wrap it in brown paper, but that might cause a bit of worry.


After that, wrap the wrapped packages in wet newspaper. A good idea is to make a handle for your food out of chicken-wire or some other type of malleable metal so you can access it without burning yourself.


6. Add it to the fire

First, smooth out the embers from the remains of your fire. Then add your green wood and put the food on top of it. Once it’s situated, cover the whole pit with your cover, then re-cover that with most of the dirt you dug out. If you grabbed a blanket, cover it up with that. Now it’s time to wait.


Traditionally, pit grills are left overnight so the food has ample time to cook. If you start the food fairly late in the night, it’ll be ready in the early afternoon for lunch. It usually takes around 12 hours for food to be fully cooked and flavoured.


Hopefully your food won’t be undercooked, but sometimes, that just happens. While it sort of defeats the purpose of building the grill in the first place, you can finish your food in your oven and wish yourself better luck next time.


Once it’s all done and unwrapped, you can treat it the same way you’d treat any other barbequed food! Whip out the BBQ sauce and the salt and pepper, slab it on some plates (or just eat it off a flat rock if you’re feeling the self-sustainable pit grill lifestyle) and enjoy!


In conclusion

Pit grills may not be the fastest way to cook food, but they’re certainly practical for people who don’t mind putting in a bit of work to save a few bucks. The food tastes just as good as it would on a normal grill, and some people think it tastes even better. Good luck making your pit grill, and happy smoking!

The Best Tips To Grill Potatoes

If you think that grilling a potato sounds like a trick process, just remember that you can literally cook a potato by wrapping it in tinfoil and throwing it into an open fire. While grilling potatoes can, indeed, be that simple, there are other techniques that people can employ for making some grilled potatoes that could compete with gourmet food.

Potatoes are very versatile foods and can be enjoyed in many different ways. They’re also versatile in the sense that you can cook them about a million different ways. For this reason, potatoes are great options for people who are new to grilling, or hoping to expand their experience grilling different type of food.

So why doesn’t everyone grill their potatoes?

There’s one main problem that’s commonly associated with grilling potatoes. That problem would be getting the inside of the potato cooked without managing to burn the outside. However, this problem is quite easily remedied, and the resulting potato will have a whole new level of flavour.

How to properly grill potatoes

There’s a couple different techniques that you’re going to want to employ over your potato-cooking career, particularly if you plan on using different kinds of potatoes or if you’re cooking other food with the potatoes. You can adjust the basic recipe with your own spices, extra salt/pepper, or more oil if you want. Before long, you’ll have your own personal method perfected!

1. Par-cook your potatoes before grilling them

Though this kind of defeats the ability to cook your potatoes entirely on a grill, this is also a good idea for someone who’s never cooked potatoes on a grill before. Doing it this way allows you greater control over the cooking process. Some experienced potato grillers still prefer to do thi method because it changes a couple things.

  • It cuts down on the actual grilling time, which is great if you’re cooking a whole meal on the grill. You can cook your food on the grill and par-cook the potatoes elsewhere, so as soon as your other food is finishing up, you can throw the potatoes on the grill and they’ll be done within minutes.
  • Since the potatoes are already cooked, all you really need to do with the grill is sear them so they get an appealing crust. This should be done over direct heat and shouldn’t take more than a couple minutes.
  • You don’t need to cover the grill so you can cook the potatoes at the same time as other food that can’t be covered, such as steak.
  • This is great for people who prefer to cook by visual instead of by timer, since you can actually decide the potatoes are done when they look done.


This method is great for denser potatoes, like the Yukon Gold variety or most red potatoes. This is because dense potatoes can take quite a long time to cook solely on the grill and, for most purposes, that’s really not practical.

2. Cook the potatoes entirely on your grill

This is for people who don’t want to deal with the precooking process and have more space or time available to use their grill for potatoes. This technique takes a bit more finesse and dedication, but the result is a very creamy potato with a crispy skin.

This can be done on both gas and charcoal grills, but we recommend charcoal. You’ll be using both direct and indirect heat.

  • If you’re using a charcoal grill, when setting up your coals, make one side higher/more densely packed than the other, so you’ll have one side reaching a higher temperature than the other.
  • If you’re using a gas grill, heat up one side to medium high and the other to medium low.

Remember that you’ll need to plan your meal in advance. You’ll be covering it to cook these potatoes, and since they take a while to cook, you’ll probably be cooking them for longer than anything else you’re making.

Start off by cooking the potatoes on the higher temperature, but don’t let them burn. Then move them over to the cool side and let them sit there until they’re done.

3. Grilling potatoes in tinfoil

This is basically the same as the ‘tossing a foil-wrapped potato into a fire’ method that we mentioned earlier, but it’s a little more hygienic and takes a bit longer.

The deal with this method is that the tinfoil traps the potato’s own moisture in with it, which allows you to blend flavours and cook them quicker than the previous method. You can also include the herbs and spices you might add to a baked potato and put them in with the potato in the wrapper, so the flavours absorb.

All you have to do is make sure they’re tightly snug in the foil and then put them on the grate, directly over heat, for about 40 minutes.  You can put more than one potato into the same foil wrap to save yourself from having to wrap multiple potatoes. Make sure the coals in your grill are about 5 inches away from the grill, but not much closer or they’ll burn.

You’re going to want to flip them after about 20 minutes, when they should be beginning to char on the bottom. Again, make sure the grill remains closed to preserve the atmosphere and their flavour.

The result will be very moist potatoes that are almost creamy. You can choose to further spice them afterwards – garlic, dill, cilantro, anything that goes good on a baked potato will go even better on a tinfoil-wrapped potato.

It’s best to start these before cooking your main course because you can take it off before they’re done without compromising their flavour. These mean you can get them three quarters cooked, then cook your main course, then throw the potatoes back on for another 15 minutes so everything’s ready at relatively the same time.

In conclusion

Grilling potatoes is a bit of a lengthy process, but hey – anything related to potatoes usually is. This method, however, can accommodate many methods of making potatoes and provide you with a better tasting result than more conventional methods.

3 Easy Steps To Grill Fish & Unlimited Tips

If you’re reading this then chances are you know how good a nicely seared tuna steak is, or a plate of veggies with some baked salmon. What you might not know – or at least not have experience with – is that fish can be grilled on a barbeque or a gas grill. The results are, quite simply, amazing.

You know how grill-heads will tout that the taste of a burger is much better when cooked over a bed of charcoal? Well, fish is no different. There’s a bit of a different approach that’s required for cooking fish on a grill as opposed to cooking burgers and steaks, but it’s nothing that should scare you away from trying it.

Grilled fish is not a strange idea, and in fact, fish suits the grill just as well, if not better, than red meat. Cooking fish on a grill is quick, and the resulting product is absolutely loaded with flavour and very juicy.

We’re going to explain how to set up your grill for cooking fish so you can do it yourself.

Getting things ready

First off, you’re going to want to get a nice piece of fish. Try to get something that’s been caught locally or at least recently, that’s been frozen for a minimal amount of time.

  • If you’re getting your fish from a speciality fish retailer (which will always taste way better than stuff bought at the supermarket, tell them that you want your fish fully gutted. If you want them to leave the fins on (mostly for people cooking for high-class parties, or who are just weird) let them know because they usually come off during the process.
  • Another cool thing about going through a speciality retailer (though some supermarket delis do offer this as well) is that you can ask the workers to cut up your fish so you don’t have to at home. You can get them to slice it into nice steaks, get it fillet cut, or even butterfly it for you, which is pretty ideal if you’ve ever tried and failed to butterfly your own fish.
  • Fishmongers can also tell you which fish are the freshest and which have been caught locally.

Once you’ve got your fish ready, it’s time to set up your grill. Fortunately, that mostly just involves heavily oiling it. Fish is much more likely to stick to a grill grate than a burger. It’s also more likely to stick if you’ve got burnt bits leftover on your grill, so make sure you clean it before you oil it.

  • Use a grill brush and scrub the heck out of it beforehand, and then again afterwards.
  • It’s best to use a rag dipped in oil to oil the grill. This allows you better control and will ensure that you can get the whole grill thoroughly coated.

Pro tip: If the fish is reluctant to get off the grill when you’re trying to flip it, it’s probably not ready yet.

Marinating fish for grilling

Most often, you marinate a meat before you cook it so it can absorb the flavour of the marinade prior to cooking. This isn’t the case with fish. Since fish is already so fragile, soaking it before you cook it can further compromise its integrity and make it very difficult to work with without having it disintegrate.

So what do you do? Marinate it afterwards. Some people even prefer to do this with their meats. It provides a bit of a different flavour when you soak your food after cooking it, but for fish, this is pretty much the only way to do it.

Don’t restrict yourself to your regular type of fish

Plenty of types of fish can be grilled. Swordfish, salmon, char, albacore, halibut, you name it.

The larger varieties of fish are typically what you carve fish steaks out of. Fish steaks, coming from larger fish that tend to have more fat, are often much more flavourful than the most commonly cooked types of fish.

If you’re ordering fish steaks to cook so the grill, make sure they’re at least an inch thick. Not only will this make sure they don’t cook too fast, but you’ll get a more satisfying meal.

On top of this, grilling fish can completely change their flavour, so you should try fish you don’t like, cooked on the grill. For example, a lot of people don’t like sardines or anchovies. Cooking these on the grill, however, completely changes their taste and mellows it out so they’re not too intense, like most people think they are. Plus, instead of being soggy and ‘weird,’ you’ll be able to crisp up their skin. This alone might be enough to change your opinion.

Really oily fish like sardines and mackerel are actually easier to cook on the grill because the oil in their skin prevents them from sticking as easily.

Cooking whole fish on the grill

I remember once in South America, I ordered a plate of fish. I was shocked when they served me the entire thing – fins, head, tail, everything. It’s definitely doable, and the taste is absolutely amazing.

It takes a bit of work, though. Grilling a whole fish is more complicated than just cooking steak and requires that you adjust the temperature and keep constant attention. Look up a specific recipe for more information.

In conclusion

Cooking fish on a grill should only take you a few minutes unless you’re working with a whole fish. As long as you make sure that your grill is well-oiled, and that you’re paying attention, you shouldn’t have a problem. Fish and grills go hand-in-hand, and if you try this out for your first time, you may soon find yourself cooking fish more often than burgers.

You can cook many types of fish on a grill, and in fact, many people have reported changing their opinion on fish that they didn’t like after giving it a chance on the grill. This is a great way to open up new avenues for your favourite type of fish!

Top 44 Blogs To Visit If You Want To Be a Grilling Master

Whether you are a professional pit-master or simply enjoy grilling in the backyard, you need access to blogs that not only spark inspiration but give you the hottest secrets on BBQ cooking.

We will help to save you from searching through thousands of worthless BBQ blogs, by bringing you the top grilling and barbecue blogs that are worth following. To point you in the right direction, we’ve compiled the top 44 BBQ blogs that you should visit for the best tips on all topics related to outdoor cooking.

These blogs are not in any specific order as they are all worth checking out if you are an avid grilling fan.

Here are the top 44 grilling and BBQ blogs:

Top BBQ Blogs You’ll Need To Be Reading

Barbecue Bible


Steven Raichlen is known for reinventing modern barbecue by celebrating the ingredients that give grilled food its personality, character and soul. Aside from managing the Barbecue Bible blog, he has written over 30 books and hosts the popular TV show, Steven Raichlen’s project smoke. His blog is charred full of BBQ history, how-to guides and unique recipes from around the world.

If you want to stay up to speed on barbecue chefs and pit-masters, the Barbecue Bible has all of the news about Steven’s show and other well known TV personalities. His blog also includes helpful information on how to maintain your grill so it will run at maximum efficiency.

BBQ Dry Rubs


If you are ready to stop dreaming and start doing when it comes to delicious BBQ, the BBQ Dry Rubs blog will help you learn the craft of barbecue. The author, David Somerville even gives you a free grilling guide when you sign up for his blog newsletter. Whether you are a beginner or advanced level barbecuer, he shares his approach to the grilling classics.

For Weber grill owners, he has compiled a helpful list of resources on the BBQ Dry Rubs blog. All of his guides, recipes and reviews are organized in one place for readers to find what they are looking for.

Girl Carnivore


Boys aren’t the only ones who like to play with their meat. Kita Roberts is a bbq expert that showcases seasonal eats along with mouthwatering photography on her Girl Carnivore blog. This is a must read blog with much more than just recipes as you will be left wanting a taste! The Girl Carnivore blog is extremely easy to navigate and the content is targeted toward all levels of experience. The main page is separated by meat types including beef, lamb, pork and poultry. For those looking for grilling inspiration and a good sense of humor will be able to find simple recipes from steamed crabs to pulled pork cheese dogs.

BBQ Food 4 U


If you prefer watching the recipes come to life, the BBQ Food 4 U blog is full of instructional videos. The bright, fire design will immediately draw your attention as you scroll through the exquisite photos and videos. Jason King shares his handcrafted recipes inspired by his own barbecue adventures. He has a large following on YouTube where he houses most of his tasty BBQ recipes.

The blog is a collaborative community where people from around the world come together to share their love for grilling. Searching for dinner or cookout inspiration is as easy as looking on the main page for a dish that grabs your eye.

Big Wayner BBQ


Big Wayner BBQ Blog features thoughts, musing and tidbits of information from the BBQ world. The author writes about his passion for grilling with unique articles about his experiences. His descriptions of his grilling experiences are extremely detailed, making it effortless for others to experiment with new techniques.

You can follow Big Wayner on Instagram or subscribe to his email newsletter for the latest updates and recipes. This blog gives readers extra hints and pictures to ensure the meat is cooked to perfection. He even includes pictures of his ingredient line up to show what products he uses.

Dulcet Cuisine


Dulcet Cuisine is a speciality food company in Portland, Oregon that connects with their readers through beautiful food and recipes direct from their test kitchen. All of their recipes are extremely simple to follow with straight forward steps and descriptive pictures. Not only can you learn about a variety of tasty sauces, spices and rubs, but you can add new recipes to your arsenal.

The recipes are separated by meal type and they even have a selection of vegetarian recipes for those who love to grill but don’t eat meat. The content appeals to food lovers who enjoy authentic grilled meals with a signature twist.

Grilling 24×7


John Thomas is the master of DIY grill projects and shares his ideas on the Grilling 24×7 blog. He is frequently posting product reviews and easy grilling recipes to showcase his love for grilling and cooking. He lists straight-forward steps for crafting amazing dishes with pictures to guide readers in the right direction.

Tailgating for sporting events is a favorite pastime that has its own featured section for tailgate ideas. It details exactly what fans need to prepare to add the extra pizazz into their experience. The blog even gets into the details of how long you will need to prepare each recipe, so you have a clear idea of what to expect.

How to BBQ Right


The title of this blog says it all as it is written to help others better their grilling skills. With plenty of resources for serious BBQ lovers, this is a great learning tool for people who are new to the craft. With plenty of recipes for a variety of different tastes, you will surely find something to concoct when sifting through the How to BBQ Right blog.

The navigation is separated into meal types such as barbecue ribs, football food, steaks and side. All you have to do is click the drop down menu and find your desired food and the blog will populate a list of recipes to choose from.

Slap Yo Daddy BBQ


Among the top-ranked Kansas City BBQ societies, the Slap Yo Daddy BBQ blog may have an off the wall name but it is a huge database for recipes created by some of the top pit-masters. For avid competition enthusiasts, this blog also features stories from competitions around the world.

Whether you are preparing for barbecue season or want to learn more about famous grill masters, you will find a variety of topics on this BBQ blog. You can even find advice on wine pairing and grill selection when sifting through the blog articles.

BBQ Rubs


As the title suggests, this blog contains all topics related to rubs and seasoning but the fun doesn’t stop there. The folks at Killer Hogs share the best barbecue recipes ranging from chicken to desserts. They even have options for health conscious BBQ lovers in the low sodium section.

You can choose from their huge selection of rubs or simply pick out a good recipe to try on your next grill session. If you like instructional videos, they even have a YouTube channel linked to their blog to show you the recipes up close and personal.

The Kamado Evangelist


There are many blogs that list common BBQ recipes, but the Kamado Evangelist goes above and beyond for readers to grill, smoke and rejoice. For those who need extra help on the grill, this blog makes it easy to understand what it takes to master grilling techniques. The author, Kamado Liz introduces new techniques such as gashing and dry brining to give BBQ lovers new approaches to try.

If you want to learn how to barbecue on a Kamado grill, this is certainly the place to visit. The blog posts are formatted similar to an online course, teaching you all the way from the basics to the more advanced concepts.

The Meatwave


Joshua Bousel is spreading the Meatwave by sharing his summer grilling adventures with readers. He is not a professional food writer which makes it much more likely for readers to relate to his experiences in barbecue. The blog also features reviews on bbq sauces with his signature “meatwave” rating that measures the quality and taste of the products.

His blog posts are extremely detailed down to the techniques that he uses to keep squash from slipping through the grates and how he monitors the meat temperatures. If you enjoy a good story along with your bbq recipes, this blog is full of excitement.

Dirty Smoke BBQ


If you want to avoid biased reviews, the Dirty Smoke BBQ posts raw, honest reviews on different grills, accessories and sauces. Not only do they rate the products out of 5 stars, but they provide a full description of why or why not they are worth having. You will surely value the first-hand experience that gives you a good idea of how each product works.

The Dirty Smoke BBQ blog is also full of how-to’s ranging from grilled lobster to preparing for a BBQ festival. Whether you are grilling for family in the backyard or attending a competition, there is always more to learn by following Dru’s barbecue journeys.

Cave Tools


Learning how to become a grill-master doesn’t require professional training when you can learn from seasoned pit-masters. The Cave Tools blog features tips and tricks that are used everyday by the pros. This is the blog to visit for people who want to read straightforward, quick recipes without searching through paragraphs of nonsense.

It is quick to subscribe to updates that are delivered directly to your email box on the newest tips and recipe guides. With style suggestions for different states such as Texas and Tennessee, you are sure to find the information you need to appeal to any set of taste buds.

Owens BBQ


The owners of Owens BBQ have been passionate about BBQ and smoking for many years which led them to creating their own seasoning mixes and sauces. The husband and wife team blog about different products that make their lives easier and their BBQ tastier.  They offer helpful information on many different grilling products ranging from seasonings to thermometers.

Knowing about the top grill gadgets and flavors can give you an edge in the neighborhood with helpful tools detailed on the Owens BBQ website. They also feature a last chance section where you can score good deals on retiring items.

Patio Daddio BBQ


John Dawson keeps readers engaged by posting award winning recipes that are sure to delight your taste buds. He encourages readers to follow his grilling journey and share their experiences. You can navigate to his “Competition BBQ 101” post to learn about the basics of competition and gear that he has used to be successful.

Full of how-to guides and recipes, the Patio Daddio BBQ blog is an invaluable resource for anyone who owns a grill. If you are a Pinterest fan, John is constantly posting inspiration and links to new posts. He offers a full range of different dish ideas for virtually any type of meat that comes to mind.

Pirate Johnny’s


Looking for a trusted source of caribbean grilling recipes? Pirate Johnny’s offers resources for delectable and quick dishes as well as how-to guides on navigating the three C’s: caribbean, cuban and cajan. When you sign up for their newsletter, you will get frequent updates on new deals and casual recipes.

Pirate Johnny’s is based in Florida and offers caribbean sauces, rubs and seasonings for grill lovers around the world. Be sure to try a few of the ‘Best of the Bay” recipes that are full of mouthwatering success. Not only do they have delicious products but they aim to inspire others to grill masterpiece dishes.

Barbeque Man


Larry Gerber is a barbecue spokesman that is referred to by his fans as QMAN. His blog covers innovative cooking techniques for all seasons. You will find ideas for making great barbecue along with hints on how long to cook different types of meat.

Instead of experimenting on your own, you can reach your goal of cooking better barbecue by reading the guidance on the Barbeque Man blog. His insightful content is separated by two category buttons including recipes and hints. You can expect to find monthly featured content with new ideas to improve your grilling experience.

The Smoker King


Aaron Ralston is known as the Smoker King and posts only top notch grilling recipes for his followers. This is one of the top “all in one” barbecue blogs that covers everything from smoker recipes to sides and desserts. He also features grilling events from different areas in Texas.

You will find pictures and exciting content in every blog post and even some videos to demonstrate grilling techniques. The Smoker King blog accepts recipe submissions from readers but all writers are held to the highest quality standards. His sleek design fits well with the high level of professionalism portrayed in his grilling guides.

Just Smoked Salmon


If you are interested in smoking salmon and other types of fish, the Just Smoked Salmon has plenty of ideas to try. The bright blue design reminds readers of fishing for the food to cook on the grill. They also recommend the best smokers and unique barbecue products for producing the best results with seafood.

Not only will you find recipes that are exclusive to the Just Smoked Salmon blog, but you will be able to learn more about the history of different types of salmon. Introduce some variety into your arsenal of barbecue recipes by reading new recipes on this blog.

Big Green Craig


Craig is a grill enthusiast who loves to spread the word about his love for grilling. For massive cooking adventures, there are lots of tutorials to choose from on the Big Green Craig blog. While there are dozens of other amazing outdoor cooking blogs, this one has everything you need organized in one place.

Sometimes we all need some advice when adding to our grilling collection, Big Green Craig reviews all of the newest grilling accessories. His guides even include the untold tips and tricks for getting the best use of various products. The green navigation bar is separated between grilling products, events, pictures and recipes so you can quickly visit your desired area.

Grill Girl


Robyn Lindars has a strong presence in the barbecue world and keeps all of her followers updated with the newest BBQ trends and recipes. She has been featured in numerous TV shows and competitions for her amazing cooking skills. Follow Robyn’s outdoor grilling adventures by subscribing to her Grill Girl blog.

This is far from your standard barbecue blog as she is constantly posting unique recipes and inspiration. For the health conscious, the Grill Girl blog contains a stash of healthy recipes such as smoked watermelon gazpacho and Hawaiian grilled pineapple. Looking at the mouthwatering food photos will have you ready to fire up the grill and make magic happen.

Another Pint Please


With exquisite graphics and grill photography, there is no shortage of visual inspiration on the Another Pint Please blog. Mike makes it worth your time to visit his blog as he posts recipes for literally every type of meat you can think of including including duck, lamb, planking, turkey and much more.

He features Relatively Wordless Wednesday which is a weekly posting full of high quality photos to spark the interest of BBQ lovers around the world. For beer lovers, he has a bonus section with guides for home brew and the Backyard Brewing Society. You can learn about various types of high performance from his grilling fleet described in his blog.

Smoking Pit


The Smoking Pit is a world famous barbecue blog with a full range of cooking articles for all levels of grill aficionado. The motto of the website is “BBQ in HD” as every recipe and product review includes detailed pictures and cooking videos. When following this blog, you can expect to see expert content come out multiple times per week.

The ideal blend of barbecue and outdoor cooking content makes Smoking Pit a favorite read for those in search of cooking tips and techniques. There is no need to search through multiple drop down menus as all of the categories are displayed at the top of the page. Tackle your cooking challenges with ease and start cooking like the pros.

The Dutchess Cooks


BBQ enthusiasts flock to the Dutchess Cooks blog for advice on making barbecue fun and easy. The author, Hanneke Eerden has been blogging for years about her experiences and inspiration on the grill. She features a variety of hometown recipes designed for outdoor enjoyment.

If you enjoy making sauces from scratches for your grilling adventures, this is a great place to look. Hannake shares her background from the Netherlands which gives her a diverse approach to outdoor cooking. Ideas from southwestern burgers to grilled fish will give you plenty of ideas to try.

Girls Can Grill


The Girls Can Grill blog guides you in the process of learning how to grill, barbecue and smoke with the latest tips and recipes. With the top recipes and tips featured in huge color photos, you won’t have to look far for quality content. You will find unbiased advice on the grill type for your backyard cooking adventures.

If you have a specific meat type or method in mind, the blog features a search function to quickly bring you to the best recipe ideas. Both men and women can enjoy the amazing food photography and creative tips for grilling.

Mad Meat Genius


If you spending many afternoons outdoors grilling, you will want plenty of variety to choose from when it comes to barbecue recipes. The Mad Meat Genius blog has a recipe for everyone whether you prefer hearty dishes or simple grilled vegetables. They even review different BBQ restaurants and meat types from places around the United States.

The author, Chilebrown is consistent about posting every few days so there is always something new for readers to absorb. With such a huge range of recipes, you could choose a different recipe each day to impress your friends and neighbors. You will never have to take the journey of meat products alone with the insightful posts on the Mad Meat Genius blog.

Grill Junkie Guy


At times, grilling can seem more like an addiction and the Grill Junkie Guy will help you fire up your grill with tips and techniques from the pros. Every recipe is accompanied by a quick video to help you learn the methods explained in the both. The interactive approach engages readers to share their own obsession for barbecue grilling

At any level of barbecue experience, the goal of the GrillJunkie team is to make the process simple, painless and fun. They hone in on important grilling skills as well as the level of heat it takes to reach your desired result.

Cooking Outdoors


When getting started with outdoor cooking, sometimes all you need is a head start to know that you are using the right techniques. The Cooking Outdoors blog includes tutorials and step-by-step guides for all types of cooking including grilling, BBQ and dutch ovens.

Awarded multiple times by FoodSpots for being among the top barbecue blogs, Gary House writes exceptional content for all food loving audiences. His blog has a diverse array of product reviews, guides and recipes that readers trust for their outdoor experiences. From featured “Eat Like a Local” posts to family favorites, there is an abundance of useful tips on the Cooking Outdoors blog.

Cowboy Charcoal


Southern-style barbecue comes to life on the Cowboy Charcoal blog with suggestions on using smoking wood chips, barbecue sauce or lump charcoal for natural tasting dishes. Every recipe includes a summary of how many servings it yields along with the amount of cook and preparation time. There are also plenty of pictures for reader to reference when preparing the barbecue meals.

Signature ideas such as Cowboy grilled sausage and cast iron green chile chicken incorporate the use of Cowboy Charcoal products to create a delicious result. With the detailed instructions, it will be hard to go wrong with the delicious recipes featured on this blog.

Nibble Me This


Nibble Me This is an eccentric grilling blog containing recommendations on kamado grills, smoking, food festivals and BBQ competitions. With weekly updates, readers can get the latest news on Tennessee food festivals and brand ambassador events that are open for the public to enjoy. Even if you can’t make it out to the actual event, the detailed blog posts will make sure you don’t miss a beat.

Unique is an understatement as the Nibble Me This blog has bite-sized tidbits of grilling information that you won’t find elsewhere. Geared towards locals and food festival fanatics, the blog helps readers uncover the true excitement of the competition.

Your Daily Pepper


For the latest hacks on barbecue grilling, Your Daily Pepper is full of secrets from the expert pit masters. If you are reading to take on the challenge of new technique, there is lots to learn from the weekly blog posts. They focus on handcrafted ingredients and sauces so you can expect ideas on how to make your own instead of buying pre-made sauces.

When browsing through the latest posts section, you will find one of a kind images to represent the recipe ideas. For those who are tired of boring hotdogs or hamburgers on the grill, you will find random ingredients and ideas to get your taste buds tingling from this blog.

I Love Grilling Meat


With a team of barbecue-loving bloggers, the I Love Grilling Meat blog is a comprehensive library of grilling content. The topics range anywhere from smoking meat to questions about what type of grill to use. They even have curated features for different seasonal themes, especially during the summer which is everyone’s favorite time to grill.

Readers feel the warm tone of a secret community for novice and professional grilling without any restricted access. When reading the product reviews and tips, you will immediately notice that all of the information is unbiased and trustworthy. This blog is a one-stop shop for all information related to grilling and BBQ.

Wiley’s Championship BBQ


Wiley’s Championship BBQ brings world-class barbecue to the heart of Atlanta, Georgia as well as sharing their competition experiences on the internet. You can learn more about their story, awards and recognition. Not only do the Wiley’s own one of the best BBQ joints in Georgia, but they have placed many times in national competitions.

For tips and tricks from long-time pit-masters, readers keep coming back for the secrets and cookbook ideas from the Wiley family. The backwoods design reminds you of the trails in the country which is the perfect environment for grilling.

Extraordinary BBQ


Kevin Haberberger eagerly shares his personal secrets and grilling techniques to bring you closer to a professional BBQ level. His experience is admirable as a seasoned pit-master who has travelled around the world producing delicious barbecue recipes.

This blog is great for any level of experience as it includes a BBQ Basics section for beginners along with tricks for seasoned professionals. You can sign up for the Extraordinary BBQ newsletter to receive updates when new posts are added. No matter how many times you’ve cooked barbecue, everyone can find something special for their backyard grill sessions.

Man Meat BBQ


The Man Meat BBQ blog is the home to smoldering fires, smoked meats and flavorful experiences. This blog focuses on the true essence of barbecue for those who enjoy an authentic charred taste. If you want to learn how to cook hot smoked turkey, ham or trout without drying or burning the meat, this is the place to look.

Instead of seasonal BBQ dishes, they have blogs and podcasts to share the smokey joys of grilling all year long. The exquisite website design goes along with the author’s passion for professional grilling. Whether you’ve just purchased your first smoker or are a seasoned pit master, this is a great place to embark on your barbecue journey.  

BBQ Beat


If you appreciate grilled food, the BBQ Beat Blog incorporates a wide selection of cooking recipes and buying guides. There is plenty of selection when it comes to learning about new grilling products as they are separated into different categories such as charcoal, electric and gas grills. You can even learn about the types of must-have accessories and how to use grilling tools.

Along with straight-forward buying guides, you will find Youtube videos and podcasts with the latest in grilling news and how-to ideas. The author, Kevin Sanridge is a fellow BBQ lover and always gives his best when promoting American BBQ culture.

Girls at the Grill


Good barbecue doesn’t have to be confined to a men only hobby, Girls at the Girl brings the best of BBQ to women. Elizabeth Karmel is a well-known chef from the south that has written several books on grilling techniques and BBQ knowledge. Her blog is full of bbq recipes, desserts and sides that will get you ready for any backyard gathering.

Readers follow her “Words to Grill By” section as the Girls at the Grill blog reveals the secrets to flavorful barbecue. You will be ready for any season of grilling with Elizabeth’s tips on grill maintenance and meal prep. From cast iron butterflied chicken to grilled asparagus, her blogs offer a full suite of options for grilling enthusiasts.

Tasty Trotter


The Tasty Trotter team are innovators in the competitive BBQ world as they sell equipment designed for outdoor catering and grilling. They let readers in one the greatest pleasures of barbecue with their Hog Roast News blog section. Whether you want to learn about healthy grilling or pick up a few competition tips, this is the perfect place to look.

The blog posts featured on this website are full of expertise for beginners to learn about what to do and what not to do when cooking on the grill. They share tips for fool proof spit roasting and slow cooking to cook foods that will have your tastebuds standing at attention.

BBQ Island San Diego


Learn about barbecue from the top chefs without searching all over the web. You can experience the finest of outdoor cooking on the different outdoor cooking appliances sold by the BBQ Island professionals. They also manufacture outdoor kitchens to give you the full adventure for your backyard without breaking the bank.

With helpful guides on what to consider when buying a barbecue grill, you will learn about the different types of fuel and how they influence the taste of your good. If you need help deciding on what type of grill or smoker best fits your needs, you will enjoy the convenience of the buying guides featured on the BBQ Island San Diego website.

BBQ Central Show


The BBQ Central Show is a live internet radio show featuring the hottest topics in barbecue. Greg Rempe makes sure his listeners are up to speed on the latest news, stories and trends in the grilling industry with weekly updates. He stores all of his live show archives in an easy to access format on YouTube.

Not only is Greg entertaining on all of his podcasts, but he provides some awesome tips for competition and grilling in general. His content appeals to all audiences who share the same passion for barbecue foods. You can expect a no-filter sense of humor along with quality recorded content.

Too Sauced to Pork


The Too Sauced to Pork team is all about inclusion as they welcome new members to their competition BBQ team. This blog contains the latest announcements for the Memphis in May and BBQ Fest competitions. Whether you plan on becoming a member of the team or just spectating the events, you will find all of the important tips for attendees.

In addition to Memphis competition information, the Recipes section features authentic recipes that have been passed down for generations. Learn how to prepare a broccoli bacon raisin salad or stout braised short ribs with the step by step pictures and instructions.

Texas BBQ Treasure Hunt


Tom travels throughout Texas to find the best barbecue joints for both locals and tourists to enjoy. If you live in or plan to visit Texas, the Texas BBQ Treasure Hunt is a must-read blog. The author values great BBQ and offers his truthful opinions on dozens of restaurants and stands throughout Texas.

This blog is centered around people who love to enjoy delicious BBQ but it does feature a few simple grilling recipes. Anyone who is passionate about barbecue meals should be willing to learn the tricks of the trade. You will be ready for a sauce-filled adventure when reading through this blog.

Arctic BBQ


The Arctic BBQ blog is perfect for hobbyist grillers to learn about different types of equipment and tools. The author, Johannes writes down to earth guides on the best grills as well as reviews of the fuel and overall performance of the products. It can sometimes be hard to find this information so it is definitely helpful to have it all in one place.

Johannes shares his favorite recipes from around the world in addition to insights that he’s picked up along the way. Find out what has worked well and what hasn’t with a glimpse into his personal BBQ experiences.


Grilling is a passion that is worth exploring and uncovering new options for mouthwatering dishes. Add to your backyard fun or improving your pit-master skills can be challenging without the proper resources. With an endless sea of BBQ blogs online, we hope that you’ve been able to find at least a few good reads from this list to learn more about grilling and new recipes.

What was your favorite BBQ grilling blog?

How to grill a turkey with gas grill or charcoal grill?

Grilling a turkey? Are you serious? Yeah, we know that grilling an entire turkey isn’t the most convenient way to cook the Thanksgiving bird. It is, however, one of the most fun and – more importantly – most delicious ways to cook a turkey. It requires a good know-how of how to get the job done, though, and that’s what we’re here to help with.

So what’s the process of grilling a turkey?

Regardless what type of grill you’re going to be using for your turkey, the first and foremost thing for you to do is choose a really good turkey. You’re also going to have to make sure that it’s going to fit in your grill before you actually pay for it.

Once you’ve done that, read the following instructions if you’re cooking on a gas grill, or read the second set if you’re using charcoal.

Preparing a gas grill for a turkey

First off, you’re going to want to make sure that you cover the turkey with a cheesecloth. Leave it like this for a few hours to prime it for when you’re ready to put it on the grill.

You’ll have to get the grill ready just for cooking your turkey. One of the best and tastiest ways to do this is using some wood chips. A perfect turkey mixture of wood chips I two handfuls of cherry and one of hickory, but you can decide on your own ratio yourself.

  • Make sure to soak your wood chips for a while – at least half an hour, up to two hours. You can soak them in beer for extra flavor, or just use water.
  • You can put the chips in a smoker if your grill has one as an attachment.

Make sure you don’t forget your drip pan. Like cooking anything on the gas grill, there’s a risk of drippings. Put a few liters of water in the drip pan and put it underneath where you’re going to cook the turkey or, if you want to save the drippings for gravy, just use one liter of water.

Get your grill ready for using indirect heat. You won’t be putting the bird over a lit burner because this would likely burn it and change the entire cooking procedure. (It’s good to remember this when placing your drip tray, as well). Preheat it for ten minutes or so.

Getting a charcoal grill ready for a turkey

Charcoal grilling is, in my opinion, a much better option for grilling a turkey. If you want the best flavor, these tips should be a good guideline to follow.

First, get your drip pan ready by taking off the grates and opening all the vents in the unit. Put the drip pan in the middle of the grate and line the sides with roughly 25 briquettes. Burn the briquettes right away for about half an hour or however long it takes for them to get a nice covering of gray ash.

Put the grate back in place and then get your turkey ready. When preparing for a gas grill, once the turkey is thawed, take the giblets and the neck off so you can drain the juices. Once drained (or not, if you prefer the juices) pat it dry.

Turn the wings in to hold the neck flap in place and tuck in the legs. Now it’s time to brush the turkey with oil and put whatever herbs or spices you typically put under the skin. Then, stick the whole thing, breast up, above the dripping pan. Leave the air vents open and close the lid.

Add 6 or 7 more to the briquettes every 45 minutes. Cooking times differ depending on the weight and size of the bird and are probably included in the packaging that it came with.

Finishing the job – on either grill

Your ultimate goal is to slowly heat the turkey until it reaches an internal temperature of 165 – some say the inner thigh should reach 180 degrees, just for certainty. If you don’t have a meat thermometer, go get one.

Check the temperature when you think you’re about halfway done, once again when you’re three-quarters done. The best place to check the temperature is on the innermost thigh and the deepest part of the breast, since they’re the furthest away from the actual heat source and the best indication of whether or not it’s cooked through.

  • Cooking times will vary depending on the time of year and where you live. Canadians will have to cook a turkey in winter for a bit longer than a Texan will have to in the heat of summer. If your Turkey’s between 10 and 16 pounds it won’t take more than 2-3 hours to grill.
  • Cooking times are easily found and are probably included on the bag or box you bought your turkey in and tend to be in minutes per pound.

Afterwards, let the turkey cool for about 25% of the total time you spent cooking it. This is ideal and will retain the most moisture without being too hot or too moist. You can cover it with foil while you’re letting it cool, especially if it’s outdoors, but this isn’t necessary.

The end result should be a beautiful golden turkey that’s succulent, moist, and delicious. If it’s not the best turkey you’ve made, don’t give up – just make sure to refine your technique.

In conclusion

Grilling a turkey isn’t the most popular way of preparing the Christmas bird, but those who have tried it agree that it’s one of the best. It takes a bit longer to prepare a grill for cooking a turkey than it does for cooking other types of meats, but it’s not too difficult. What’s more important is that it’s worthwhile.

Grilling a turkey only takes a couple hours and the reward is a bird cooked with a distinct flavor that you can’t get in a regular oven. While the preparation of the grill may take a little bit, the cook time is nothing serious, and your family will be very impressed once it’s done.

How To Keep Your Grill Clean? – The Unlimited Guides

If you’re like us, then you know how serious grilling can get. Sure, some people think it’s just a neat way to cook their food, but a true griller considers their grill as an extension of themselves. One of the most important things to keep in mind when you’re a grill owner is keeping the unit clean. A dirty grill might mean dirty food, and nobody wants that.

Unfortunately, cleaning a grill isn’t always as simple as, say, vacuuming a floor. There are many different types of grills and even more different parts of grills. Oftentimes, they each need to be cleaned in different ways. That’s why we’ve put together this guide on how to keep your grill clean. If you’re a real girl lover, you’ll want to read this and make sure you’re taking care of your baby!

Why it so important to clean a grill?

Aside from the obvious fact that an unclean grill could pose problems to your food, it’s also good to keep your grill clean for other reasons, such as:

  • If you don’t clean your grill, dirt and rust could build up. As these sorts of things build up, the integrity of your grill could be compromised. People who don’t often clean their grills will probably notice that they decay and fall apart much faster than those of people who take very good care of them.
  • An unclean grill could compromise the cooking process. If you have ash or burned bits of food left in your grill, they could clog up the air intakes or the gas valves. If you don’t clean grease off your grill, it could pose a fire hazard as well as getting in the way of different parts of your grill.

You can see that it’s very important to learn how to keep your grill clean. Understanding that is easy – it just takes common sense. Cleaning the grill, however, is a different situation entirely.

How to keep the different parts of your grill clean?

There are a lot of different parts to a grill. They may just look like boxes with grates, but there’s more to a grill than just that. Even the simplest grills have many components and it’s important to keep them all clean so they’re all functioning at their maximum capacity. For example, someone who only cleans the grate on their grill may find that the other parts become coated in grease or stained by smoke.

Here are some of the most common components of grills with information on how to keep each of them clean.

1. Keeping the grate clean

The grate is one of the most fundamental parts of a grill. It’s the metal piece that’s supported above the heart source and it’s what you put your food on so it can be grilled. Naturally, keeping the grate clean is what people most often focus on. Unfortunately, a lot of people don’t really know how to keep their grates properly cleaned.

Part one: cleaning the grate itself is actually quite simple, but the important part comes afterward. To clean your grate, you simply have to scrub the residue off of it. Depending on the type of material your grate is made of, you may require different tools.

Regardless of the type of tools you end up using, it’s often recommended to heat up the grill before attempting to clean it, which is as simple as turning it on or heating a fire beneath it. If you heat up the grate for about five minutes before you start cleaning it, any food stuck to it will burn and crust up. This may not seem ideal when you’re used to cleaning burnt stuff off dishes, but grates can actually make good use of it.

Once you’ve heated up the grill, choose your tools.

  • Some grates can be cleaned easily with a scouring pad. Scouring pads are good for use on lighter grates that don’t’ scratch and can also be used on cast iron grates as long as you don’t let the residue build up.
  • There are tools made specifically for cleaning in between the slats on the grate. These are often difficult to clean between, especially if the grate isn’t easily removed from the rest of the grill. These tools are often just a long-handled brush with fairly abrasive bristle that can scratch off dirt and burned residue.
  • Many grates are dishwasher safe, which makes them much easier to clean. These grates are often made of steel and can be easily removed, washed, and returned to the grill.

Part two: Oiling the grill. Now that you know how to clean your grill, it’s good to know when to oil your grill. Oiling your grill is a very useful practice that can actually lessen the amount of time you spend cleaning it, since oil prevents food from sticking to the grill. Food stuck to a grill is going to burn and become hard and difficult to clean, so it’s good to oil your grill once in awhile.

  • You don’t need to keep your grill oiled all the time. In fact, it’ll save you time and money to only oil it when you know you’re going to be using it right away. If you oil it too much or too often, you may have a fire hazard on your hands.
  • If you’re cooking food that’s been pre-oiled, you won’t need to oil the grill.

To oil your grill, you can simply get a piece of paper towel or tissue soaked in oil and use this to rub down the grate. Don’t use too much, but make sure the cooking area is sufficiently oiled.

2. Cleaning charcoal

Cleaning a charcoal grill is an entirely different story than cleaning a propane one. While cleaning the grate itself is generally the same process, the charcoal residue itself can be a bit of a task to deal with.

The most important reason that you’ll want to keep your charcoal cleaned is that there can be disastrous results if you don’t. The remains of used charcoal can collect moisture from rain or humidity, and the resulting product is closer to concrete than ash and way more difficult to clean.

A lot of grills have automatic or semi-automatic ash emptying systems, but for those that don’t, it doesn’t always have to be hard to get rid of excess ash. You can just keep a bin, or even a garbage can, near your grill and dump out any extra ash at the end of your grilling session. If you want to get every last bit of ash, you can use a leaf blower or something to blow out whatever’s left after dumping it.

  • Make sure your bin can be tightly sealed so it won’t collect moisture. If it does, your bin’s going to be just as irritating to clean out as your grill would have been without emptying the ash!
  • If you get lump charcoal, it will leave far less residue than the alternative and will be much easier to clean in the long run.

3. Cleaning the grill itself

Cleaning the outside of the grill is pretty easy. Depending on how anal you are about cleanliness and appearance, you can usually just give it a wipe with a rag. If you’re more thorough, spray it with some cleaning product first, then wipe it with a rag.

Cleaning the inside of the grill is a much different story, though. In fact, since each grill is made of its own different components, nobody can say if there’s one ‘best’ way to clean a grill. There are a few general consideration that can be applied to pretty much any grill, though.

  • Cleaning your grill too often can actually be counterproductive. If you allow your grill to collect a bit of residue, affectionately known as grill seasoning, you may actually notice some benefits.
    • A seasoned grill allows for better temperature control. It lets the inside heat up a bit faster, and allows the grill to retain heat for a much longer time.
    • Grill seasoning is sort of like a ‘black belt,’for grillers. As proof that you’ve done a lot of grilling, your grill becomes easier to use and more effective. This means that, contrary to what some people might think, a blackened grill is actually a sign of love and care for your barbeque.
  • Don’t scrub the inside of your grill as hard as you scrub the outside. Of course, it’s good to make sure that you get rid of any loose bits of food or debris, especially anything that could pose as a fire hazard. However, if you scrub off your grill seasoning, you’ll lose all of the benefits that come along with it!

4. Keeping your grill stored properly

Making sure you keep your grill properly stored is almost as important as the actual cleaning procedures themselves. An improperly stored grill can lead to all sorts of issues, which can lower the grill’s functionality and appearance.

One of the most important things to remember, especially for folk who leave their grill outdoors, is to use a grill cover. Grill covers should be considered mandatory for anyone who leaves their unit out overnight.

  • Grills are not invincible, and they are highly susceptible to rust and other weather-related deterioration. If you leave your grill outside for a few months, you’ll start to notice rust, erosion, maybe even cracks.
  • The integrity of your grill is compromised when you leave it exposed to the elements. It’s a good idea to get an insulated grill cover, especially for winter. The constant change between high and low temperatures can cause abnormal reactions in the metal as it contracts and expands in response to the temperature.
    • Alternatively, find a way to store your grill inside during the winter months. It’s worth making the extra room to save yourself the trouble of dealing with a cracked or dented grill.

If you can’t get a grill cover, then make sure that you put your grill inside. Most people don’t want a grill parked in their kitchen or living room, so the best place would be a carport or a storage room. If these aren’t available, you can also stash it temporarily under an awning or another area that’s sheltered from the wind and rain.

  • If you can shelter your grill entirely, in so far as it will be protected from rain (even when it’s being blown about by heavy winds) then you won’t really need to buy a cover, unless you live in an area where it gets very cold at night or in winter. In this situation, though, you don’t necessarily need to use a grill cover. You could use a blanket or anything else that will help to insulate the grill against the temperature.

5. Last-minute grill cleaning tips

You’ve got the basics down, now, but there are a couple other things that you’ll probably want to consider. These things could make or break your cleaning experience, so keep them in mind before you go out and start cleaning!

  • If you’re using cleaning products make sure to use light ones. You don’t want to use anything toxic on something that you use to make food for you and your family, do you?
  • Don’t scrub anything too hard. Scrubbing the exterior too hard could damage the paint and make it look unsightly; scrubbing the inside too hard could damage your seasoning which takes time to restore!

In conclusion

If you take your grilling seriously, then give yourself a pat on the back. Grilling is a way of life for certain people, and these certain people are the ones who have given grilling such a popular name and turned it into such a popular pastime.

Keeping a grill cleaned properly is one of the most important things for ensuring that your food tastes great and that you have a good grilling experience. It’s very easy to clean a grill incorrectly, but we hope we’ve given you enough information for you to keep your barbeque clean and tidy for as long as you have it!

The Secrets of how to Grill Pizza – The Ultimate Guide

Perfect for summer gatherings or everyday dinners, a grill is a great way to prepare a crispy pizza for your family. The heat stays outside and you will be able to cook the pizza in a matter of minutes on a flaming hot surface. The hotter the grill, the more flavor it will deliver in the form of a golden brown, perfectly charred pizza crust.

Why use your charcoal or gas grill instead of using your conventional oven? The crust will have much more flavor and you get to take your cooking outdoors to make a delicious homemade pizza. The result is an authentic coal fire taste without having to leave your house to go to an Italian restaurant or buy a fancy oven!

Even if you consider yourself a grill master, cooking raw dough on the grill requires preparation and attention to detail. Once you understand the process and makings of a perfect pizza, you will be one step closer to a mouthwatering grilled masterpiece.

The grill will become your new favorite place to prepare your homemade pizzas. You won’t need to stress the dough seeping through the surface as the grates will hold it in place for an even set of charred grill marks. Follow our ultimate guide to learn how to grill the best pizza.

The Secret to Delicious Pizza is Preparation

Using the grill to cook pizza can seem intimidating, especially when you are worried about soggy or charred crust! After your first try, it won’t take long to become an expert at cooking pizza on the grill. Put your mind at ease by following this guide to learn the best method of preparing and grilling pizza.

The key to a successful experience is staying organized and having all of your ingredients prepared in advance.

When getting everything ready to go, know that less is always more when it comes to sauce and toppings. You won’t need to pile on loads of toppings to prepare a delectable pizza!

If you want to know the true secret to grilling a homemade pizza, make sure you read the entire guide before firing up your grill. The pizza will cook in a matter of minutes and you do not want to be reading through the recipe as you are trying to maneuver the dough and toppings on the grill. Take your time to absorb the information and decide on what ingredients you want to include before you start the grilling process.

What Does it Take to Make a Perfect Pizza?

Before we dig into the list of overall ingredients you’ll need, let’s talk about what goes into the perfect grilled pizza. When shopping for your cheeses, mozzarella or colby jack may seem like a popular choice but it will likely leave your crust with too much moisture. To avoid a soggy crust, look for high quality cheese that will hold it’s shape. You don’t necessarily need fresh tomatoes, as one ladle of tomato sauce will do just fine for a single pizza. Freshly cut herbs are always preferable to prepackaged spices as they deliver a high quality taste as opposed to a bland addition to your pizza.

When grocery shopping, pick out fresh ingredients such as crisp veggies, garlic, mushrooms and eggplant. The possibilities are virtually endless when it comes to your topping options, so you’ll definitely have the flexible to build your own pizza. If you are a meat lover, you can choose any meat and slice it into small pieces. Although be careful with too many preserved meats so you don’t overpower your pizza with a salty taste.

Ingredients You Need

  • High-quality olive oil
  • Toppings of your choice (sausage, pepperoni, green peppers, onions, mushrooms and more!)
  • Cheese (parmesan, ricotta or fresh goat cheese)
  • Tomato Sauce
  • Herbs
  • Pizza dough (1 pound of dough per pizza)
  • Flour

Add these ingredients if you are making homemade dough:

  • Instant or active dry yeast
  • Water
  • Salt
  • Sugar

Tools and Utensils

  • Grill (charcoal or gas)
  • Brush for oil
  • Metal tongs
  • Large metal spatula
  • Baking sheet or pan
  • Knife or pizza cutter

Get Your Toppings and Utensils Ready

Before firing up your pizza on the grill, you want to prepare all of your toppings first. Slice up any meats and vegetables that you want on your pizza, cook the toppings as needed and place them close-by in small bowls. Chop some fresh herbs and make sure to grate plenty of cheese for the pizza.

Use a bench or table near the grill to keep your tools within arms reach as you will not want to be fumbling around when the pizza is ready to flip. It is helpful if your grill has shelves or tool holders built-in but that is certainly not a requirement for making a pizza.

Making the Dough

If you have the time to make homemade pizza dough instead of prepackaged dough, follow the steps below. For those who are using store bought dough, skip down to the next ‘Instructions’ section to start preparing your grilled pizza.

  1. Mix the yeast and water: Start by mixing 2 teaspoons of yeast with ⅔ cups of warm water in a large bowl (double or triple the measurements if you are making multiple pizzas). If you plan to let the dough sit overnight and rise, you only need 1 teaspoon. Let it sit for up to 10 minutes or until the yeast dissolves in the water.
  2. Form the dough mixture: Next, add in 1 tablespoon of olive oil, a pinch of salt and a pinch of sugar. Slowly add in 2 cups of flour, 1 cup at a time while stirring the mixture with a spatula. You will know that you’ve added enough flour when it becomes difficult to stir.
  3. Knead the dough: On a floured surface, knead the dough by hand until it is tacky and longer sticky. If you have an electric mixer, use a dough hook to knead for about 5 minutes. Hand kneading will take between 6 and 8 minutes.
  4. Allow it to rise: Cover the bowl with plastic wrap and allow the dough to rise at room temperature for at least 1 hour. If you aren’t grilling the pizza right away, you can allow it to rise in the refrigerator for up to 24 hours. If you are making enough dough for multiple pizzas, you will need to split the dough into lumps and put in multiple bowls.

11 Steps Instructions


Fire up the grill: You should turn on the grill to high heat, ideally between 550 and 600 degrees. If you have the option between indirect and direct heat, make sure your grill is set for direct heat. You will likely need to allow about 10 to 15 minutes for your grill to preheat, this may vary depending on your grill type and size.

Make sure your toppings are ready: We talked about preparing your toppings in advance, now make sure you’ve gathered all of the bowls and have them closeby. You won’t want to be scrambling to collect the toppings in the middle of grilling your pizza.

Stretch out the dough: Use your hands to flatten out the dough onto a lightly floured surface, preferably a large baking sheet. Work your fingers toward the edges of the dough to form your desired pizza shape, whether you prefer round or rectangular. Let the stretched dough sit for a few minutes and continue pinching out the edges until you are happy with the size. 12 to 14 inches will be ideal as it will be easier to flip while grilling.

Coat the grates with oil: Once your grill is fully heated, coat the grill grates with a small amount of olive oil. The most effective way to do this is if you have a heat resistant grill brush or even a paper towel will suffice.

Start cooking the pizza: Hold the baking sheet in front of the grill and gently slide the flattened dough onto the grill. Next, shut the lid of the grill and allow it to cook the first side for 2 minutes.

Check the bottom: Use a set of large tongs to peek underneath the dough and make sure it is turning golden brown. If you are finding that the grill is not delivering an even set of grill marks, you will need to gently rotate the pizza and allow it to cook for another minute or two. You will know that the bottom side is done cooking when the dough starts to bubble up slightly.

Flip and remove from the grill: Use tongs and a spatula to carefully flip the pizza over and remove from the grill surface. Keep the grill closed while you brush on a small amount of olive oil over the browned side of the pizza.

Add the sauce and toppings: Lightly coat with sauce and add your toppings sparingly in the following order: vegetables first, then cheese and meat on top. You don’t want to overdo the sauce and toppings as it will leave you with a soggy pizza, or even worse, a pizza that falls apart.

Grill the topped pizza: Carefully slide the pizza back onto the grill grates. To complete the grilling process, you will want to turn down the heat if working with a gas grill. For charcoal grills, adjust the vents to a nearly closed position. Shut the lid of the grill and allow the pizza to grill for another few minutes.

Remove and add the finishing touches: You will know that the pizza is complete when you see that the bottom is slightly charred and the cheese is melted and bubbly. Don’t let it cook too long or you will be stuck with a burnt crust! Turn the grill off and use the tongs and spatula to transfer the pizza back onto the baking sheet. Sprinkle on some herbs and your pizza will be complete!

Sit, slice and serve! : Let it cool down for a few minutes to allow the cheese and sauce to sit in the crust. Use a knife or pizza cutter to slice into pieces before you serve and enjoy the cheesy goodness!

Things to Keep in Mind

1. Get to know your grill: Every grill is different when it comes to heat, so you may have to experiment some to find out what surface areas have the most direct heat. Don’t be discouraged if your first try ends up being a sacrifice as it can take time to learn how your grill delivers heat to the pizza dough. Grilling a pizza will be a much different experience than chicken, steak or

2. Start small and simple: When learning how to grill pizza, you will want to start with a smaller size pizza first so you can get the hang of flipping the dough with tongs. Once you are confident in your skills, you can make larger pizzas and not have to worry about messing up the crust. Remember that you don’t need loads of sauce and toppings to make a great pizza.

3. You dont need a thermometer: If you don’t own a thermometer or your grill doesn’t have a one built in, don’t stress going out and purchasing one. You will initially want to have the grill turned on to between medium high and high. It will be pretty easy to tell that it has reached the ideal temperature when it is delivering light brown grill marks to the bottom of the dough. Don’t forget to turn the temperature down after putting on the toppings as you don’t want to burn your masterpiece.

Grilled pizza is a meal full of flavor and it won’t overheat your kitchen on a beautiful summer day. Enjoy your backyard with a few friends and whip up a quick treat for everyone to enjoy. Make sure you follow each step to have your toppings ready and grill your own custom pizza.

We recommend using homemade dough as it is extremely easy to prepare and you will definitely taste the difference! Making the entire pizza from scratch from the dough to the toppings will surely make your pizza a dish to remember. This method of grilling pizza is all you will need to grab your ingredients and tools and get started!