HowToBBQRight Smoker Tour

Malcom Reed’s Smokers One could say that I have a slight problem when it comes to collecting BBQ Pits, but I really do love them all! Here’s a quick tour of my cooking area at home where we shoot our videos for How to BBQ Right. It’s not the fanciest outdoor cooking space; but it works pretty well for what …

Smoker Temperature Control - Controlling Smoker Temp Tips

Smoker Temperature Control

Smoker Temperature Control – Controlling Smoker Temp Tips How to control your smoker temperature when your smoking and cooking barbecue. Simple tips and information about how to control the air flow into your smoker – and how that effects your smoker and your cooking process. Regardless of what type of smoker or grill you use, these tips will improve your …

Barbecue Knives

Barbecue Knives

Barbecue Knives Best Knives for BBQ – how to care of your Barbecue Knives. HowToBBQRight Podcast Episode 19 In episode 19, we talk with Mark Williams about Grilled Fish Tacos, cooking SCA Steak Contests and all about KNIVES! Tips and info on how to find the right knives for bbq. How to sharpen your knives for bbq. How to take …

charcoal

Charcoal: Briquette vs Lump – Choosing the Right Charcoal for Grilling and Smoking

Charcoal: Briquette vs Lump Briquette Charcoal vs Lump Charcoal – When to use the right charcoal for smoking and grilling. When to use lump charcoal and when to use briquette charcoal. I like to use different charcoal for different grills. I also like to use different charcoal for smoking and when I am grilling. I talk about the differences in …

bbq gloves

BBQ Gloves – Best Heat Resistant BBQ Gloves

BBQ Gloves – Best Heat Resistant BBQ Gloves This is best BBQ Gloves I’ve found for handling hot food and working with a grill and smoker. You can find White Cotton “Hand Savers” at most tractor supply and equipment supply stores or at HowToBBQRight BBQ Shop here >>> Nitrile gloves can be found at medical supply stores, Sam’s and other …

wood for smoking

Smoking With Wood Tips – How to Choose the Right Wood for Smoking Meat

Smoking With Wood Tips There are different types of wood to use for smoking bbq. I like to choose a seasoned wood chunk. When I use charcoal as a heat source I like a seasoned wood chunk for flavor. When cooking on a stick burner, use a seasoned wood split for smoking. Malcom Reed Connect on Facebook Follow me on …

reheat brisket

Reheat Brisket

Reheat Brisket Brisket is some of the best BBQ you can cook. Good thing is that it’s easy to cook ahead of time (for my Texas-Style Brisket Recipe, click here >>) and then reheat brisket later – without drying it out. Once you have your brisket cooked and it has had a proper rest time. It’s time to package it. …

How To Set Up A Charcoal Grill For Smoking

You’ve probably heard me say this before, but I use my Weber Kettle grill more than any other smoker I own. I’ve owned at least three 22.5” Webers over the years and I imagine that there will always be one sitting on my patio. The Weber Kettle is my go-to grill for quick and easy cooking. In a matter of …

How to Trim Pork Spareribs Into a St. Louis-Style Cut

The one thing I’ve learned about KCBS contests is that judges like big, meaty ribs. They tend to score you lower when you have those thin, little ribs you have to chew around the bone to get any meat… And I don’t blame them. I would score a big, meaty, delicious rib higher too if it’s cooked properly because there is …

whole grilled beef tenderloin

Grilling a Whole Beef Tenderloin

I’ve used this recipe many times in Ancillary Beef categories at bbq contest and have had some great success with it. Normally the tenderloin is the most expensive cut of beef you will find, so the last thing you want to do is mess it up. For me, that means over cooking it. I can’t stress enough how important it …

Smoking Heritage Pork

In honor of Cochon 555 coming to Memphis next weekend, I wanted to talk about what this traveling event celebrates… Heritage Pork. Now, when you go to your average supermarket for pork that’s what you get… average meat. Over the years the market has demanded a leaner, cheaper and faster-to-market hog. Unfortunately this has driven the quality of the meat …