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Pork belly burnt ends get you brisket-level payoff in about a third of the time. Smoke at 275°F until the bark sets, braise covered in butter, brown sugar and BBQ sauce, then finish uncovered so the sauce reduces into a lacquer. Piled on toasted slider buns, they disappear fast.

If you've never made pork belly burnt ends, this is the cook that changes...

Buying a birthday gift for someone who loves to grill should be easy. Then you start shopping.

Do they need another gadget? Which sauce is actually good? What do you buy someone who already owns a smoker, a griddle and every tool you can think of? And what if you do not know much about BBQ yourself?

Quick answer: pick the gift based on

Urban Slicer's outdoor grilling dough cooks straight on the grates or on a stone. Both work — but a preheated stone puts an even 500-degree surface under the whole crust instead of striped flame contact, which is the difference between a crust that snaps and one that sags.

Everyday Classic Pepperoni, Cooked Over Fire

Pepperoni is the pizza everybody actu...

Thanksgiving dinner has a deadline. That is what makes smoking a turkey different from putting a pork shoulder on the smoker on a random Saturday. People are coming over, the sides are going in the oven, and somebody wants to know when dinner will be ready.

Quick answer: at 325F, plan on roughly 13 minutes per pound...

Nobody has ever complained that Thanksgiving turkey came out too juicy. The fear runs the other way, and smoking makes people especially nervous because they associate barbecue with very long cooks.

Quick answer: smoked turkey dries out from overcooking, not from smoke. The fixes, in order of impact: a thermometer instead of a clock...