Backyard cooking gear is sold on the image of a perfect brisket and a calm host. The real task is holding a steady temperature for hours in cold wind, with a table of hungry relatives on the way and a turkey that will not forgive guesswork.
Fuel, temperature control and safety decide the result, and they can be understood before the first cook.
What we will not do
Food-safety advice. Safe cooking temperatures and handling are set by public-health agencies. We point to them and do not give food-safety instructions.
Fire and fuel handling. Propane, charcoal and hot oil are hazardous. We explain general principles and defer to the manual and local fire rules.
Warranty disputes. We explain common terms. We do not interpret your agreement.
Who we write for
Home cooks across the United States choosing a smoker, pellet grill or fryer, often in time for a holiday meal.
Everything here lives in one category, Smokers & Grills: choosing between pellet, charcoal, gas and electric, controlling temperature, choosing wood and fuel, cooking holiday meals outdoors, and keeping the cook safe.
How we work
- We start from the cook, not the grill. How long you cook, how many you feed and how much attention you can give decide the type.
- We explain temperature control. Airflow, insulation and fuel are the real differences between models.
- We say when a simpler grill is enough. A kettle and a thermometer can match a gadget, and we say so.
- We put safety first. Outdoor cooking injures people every holiday season. We repeat the rules where they matter.
About the editor
Curtis Delaney — Editor. Curtis spent eleven years as a backyard-cooking specialist and then a store manager for an outdoor-living dealer in Texas, assembling pellet grills and calming first-time hosts. He writes Smoker Grill Guide for the person who has to feed a table of relatives.
Corrections
Models and rules change, and we occasionally miss a revision. If you spot an error, tell us through the contact form and, if you can, include a source. Fixes are made on the page itself with a dated note, as described in our Editorial Policy.
How we make money
Nobody pays to be featured here. Income comes from advertising that outside networks place automatically and from some affiliate links, which may earn us a commission when you buy, at no cost to you. Neither shapes what we write: a good deal of our advice is to buy the simpler grill and a better thermometer, which earns us the least. Our Editorial Policy and Disclaimer spell it out.
Get in touch
Questions, disagreements and topic suggestions are welcome through our Contact page. We cannot see your yard or check your grill, but we can usually tell you which two questions to ask a dealer.