Guides

Dry smoked turkey is almost always an overcooking problem, not a smoker problem. Nine fixes, in the order they matter.

Why smoked turkey skin turns out rubbery, and the nine things that fix it, starting the day before the bird...

Whether to brine, which kind of brine to use, how injecting is different, and how to layer both without ending...

Smoking times by weight for whole and spatchcocked turkeys at 325F, why the thermometer beats the clock, and how to...

Apple, cherry, pecan or hickory? A wood-to-glaze pairing chart for double-smoked holiday ham, and why mesquite is usually the wrong...

Twelve better uses for leftover holiday ham, plus storage, reheating and the one thing you should never throw away.

The complete method for turning a store-bought spiral ham into a double-smoked, sticky-glazed holiday centerpiece on any grill or smoker.

For our July and August subscription box (Sticky Situation), Grill Masters Club is proud to partner with Sticky Fingers, one of...

Not sure what to get the grill-loving dad in your life? Our 2026 Father's Day BBQ Gift Guide takes the...

The Bacon Lab Field Guide: how to make candied bacon on a smoker, grill or oven, plus pork belly burnt...

Bring fresh, vibrant Mediterranean flavor to your grill with simple ingredients, clean cooking, and real live-fire technique. Whether you’re making...

This guide breaks down every major grill type, what it does best, what it costs, and who it's actually for.