More wood doesn’t mean a better cook.

Bitter smoke isn’t the fault of your smoker. How to avoid bitter smoke.

A structured, global‑inspired curriculum that helps backyard cooks build real live‑fire skills.

There’s good smoke and there’s bad smoke. How to know the difference.

How smokers create the smoke that flavours barbecue dishes.

Over smoking any food can take it beyond the point of being edible. What you need to know.

2026 is shaping up to be a defining year for Canadian barbecue. Here are five trends that I see.

Tips for how to determine how much smoke from your smoker is just right.

Understanding smoke is the difference between food that tastes kissed by fire and food that tastes like a chimney.

What are the best pans for a high-heat wood-fired brick oven? My top picks.