When the temps climb, it doesn't mean you have to stop grilling—it just means you have to grill smarter. Here are five tips to help you stay safe and turn out great food, even on the hottest days of summer. 🌞 1. Cook Early or Late: Skip the hottest part of the day. Fire up the grill in the morning or after the sun starts going down. 💧 2. Stay Hydrated: Cold drinks aren't just for your guests. Keep water nearby and take breaks—heat can sneak up on you fast. 🔥 3. Grill with the Lid Closed: Every time you open the lid, you lose heat and make your grill work harder. Trust your temperatures and let the grill do its job. 🧤 4. Protect Yourself: Wear heat-resistant gloves, keep a towel handy, and don't forget the sunscreen. A great BBQ isn't worth a sunburn. 🌡️ 5. Trust a Thermometer, Not the Clock: Hot weather doesn't cook food faster—your grill temperature does. Use an instant-read thermometer and cook to the proper internal temperature every time. Stay cool, stay safe, and keep the smoke rolling. Real BBQ. Real Results. 🔥 Question: What's your favorite meal to cook when it's too hot to spend all day over the grill?

It's not a trend or a secret ingredient—it's a time-tested cooking fat that delivers big results. A few reasons pitmasters and backyard cooks love cooking with duck fat: • Helps create a crispy, golden exterior • Adds rich flavor without overpowering the food• Has a relatively high smoke point• Works great with potatoes, vegetables, and proteins In this recipe, we put duck fat to work to create crispy potatoes that are packed with flavor and texture. 🎥 Check out the recipe:https://youtu.be/V0olgfNIUuA Do you cook with duck fat? If so, what's your favorite use for it—potatoes, vegetables, steak, or something else? Let's hear your best ideas below. 👇

What did you get for Father's Day? Was it a new grill, a bottle of BBQ rub, a gadget you'll use once and forget about, or maybe just some quality time with family around the smoker? Drop your Father's Day haul in the comments and tell us what you're most excited to fire up. Bonus points for photos! Let's see what BBQ treasures everyone scored this year.

Hot take incoming: pellet grills have brought more people into BBQ than any other piece of equipment in the last decade. And that's a good thing. Yeah, you're not babysitting a fire the same way. But you're still dialing in temps, managing moisture, choosing your wood, and learning how different meats behave. That's real BBQ. The people I've seen get the most out of a pellet smoker treat it like a tool, not a crutch. They use it to nail the basics, then layer in more technique over time. Where do you land on this? Pellet loyalist? Offset purist? Running both? Tell me your setup and why you love it.

I am in the mood for some of that simple delicious backyard style BBQ chicken on the kettle grill tonight. We have a couple Turkey breasts planned for the weekend. They will get happy in an overnight brine with some Big Poppa's Chicken prod and then get a nice savory rub. What's going on your grill? Outlaw pic from a comp morning for inspiration. Can you smell the brisket?