Tips & Advice

What is Cold Smoking Cold Smoking is simply the process of creating wood smoke without cooking or heating your food. The food is placed in a chamber and smoke is introduced and surrounds the food for a prolonged period of time, without heat.   During this time the smoke penetrates the food, the movement of the air

Which Masterbuilt gravity series model is best for me? All three of the Gravity series models have very similar features and capabilities, that is: They are versatile in that you can grill, bake, sear, roast and smoke on them Can be temperature controlled remotely via the digital controls or using the App Fuelled by charcoal

As a general rule, a kamado requires very little maintenance but there are a few things you can do regularly and some that you can do every so often to help maintain your grill.

You don’t have to have a dedicated smoker to smoke your own food. With a few simple techniques you can turn your charcoal BBQ into a great BBQ Smoker

Whether you’re using a dedicated charcoal smoker such as a vertical bullet style smoker or converting a grill such as a kettle BBQ, there are a couple of ways in which you can arrange both the charcoal and the wood for flavouring to help ensure a low and slow smoke.

Smokers are not created equally. Each has their own unique strengths and weaknesses. A gas or charcoal grill can be used as a smoker for example, but it is entirely different from a pellet smoker, upright smoker, off-set smoker, etc

Smoking woods comes in a variety of forms: Dust, Chips, Chunks, Splits/Logs and Formed pellets/briquettes. Each of these different forms and sizes all have their own ideal uses when it comes to smoking food.

A kamado is a very unique piece of equipment and understanding its characteristics will help understand how to manage its temperature when cooking.  A Kamados ceramic shell holds and reflects the heat making it extremely efficient and its temperature can be accurately managed through the grills upper and lower air vents……