https://jasonhamsher.com/bbq Barbecue technique, equipment decisions, and cooking problems from Jason Hamsher. en-us https://jasonhamsher.com/articles/does-your-smoker-need-to-grill-too https://jasonhamsher.com/articles/does-your-smoker-need-to-grill-too A smoker's grill mode is useful when it fits direct-heat meals you actually make; check the exact setup before paying for it. Wed, 07 Oct 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/spare-ribs-whole-or-st-louis-cut https://jasonhamsher.com/articles/spare-ribs-whole-or-st-louis-cut The first time you bring home spare ribs, the package can leave you with a practical choice: smoke the rack as it is, or trim it into a more uniform St. Louis-style slab. Neither shape is automatically better. The useful question is whether you want to save prep time and use the whole cut, or spend time trimming for a tidier shape and more even arrangement on the grate. Tue, 06 Oct 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/do-you-need-a-water-pan-in-your-smoker https://jasonhamsher.com/articles/do-you-need-a-water-pan-in-your-smoker A water pan can catch drippings, soften temperature swings, and add moisture near the food. It is useful in some cookers and unnecessary in others. Mon, 14 Sep 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/pulled-pork-done-when-tender-not-205 https://jasonhamsher.com/articles/pulled-pork-done-when-tender-not-205 Pork shoulder needs a safe temperature and enough time for connective tissue to soften. Use 205°F as a check, not a command. Fri, 11 Sep 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/instant-read-vs-leave-in-bbq-thermometer https://jasonhamsher.com/articles/instant-read-vs-leave-in-bbq-thermometer An instant-read thermometer and a leave-in probe are not competing versions of the same tool. Choose based on whether you need a snapshot or a cook-long signal. Wed, 09 Sep 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/how-much-wood-should-you-add-to-smoker https://jasonhamsher.com/articles/how-much-wood-should-you-add-to-smoker More wood does not automatically mean better barbecue. Add smoke in small steps, pay attention to the fuel, and stop before the flavor turns harsh. Mon, 07 Sep 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/two-zone-charcoal-grill-setup https://jasonhamsher.com/articles/two-zone-charcoal-grill-setup You do not need a new grill to cook more kinds of barbecue. A two-zone charcoal fire gives you direct heat, indirect heat, and a place to recover mistakes. Fri, 04 Sep 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/crispy-smoked-chicken-skin-hot-finish https://jasonhamsher.com/articles/crispy-smoked-chicken-skin-hot-finish Low heat can give chicken smoke flavor while leaving the skin rubbery. Dry the surface, cook safely, and finish hot when texture matters. Wed, 02 Sep 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/tough-ribs-doneness-not-rub https://jasonhamsher.com/articles/tough-ribs-doneness-not-rub A better rub cannot rescue ribs that were cooked too quickly, left with a tough membrane, or pulled before the connective tissue softened. Mon, 31 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/plan-brisket-backward-from-dinner https://jasonhamsher.com/articles/plan-brisket-backward-from-dinner Brisket timing is too variable for a precise start time. Build a buffer, finish early, and hold it safely instead of making dinner wait. Fri, 28 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/when-to-wrap-brisket-bark-vs-speed https://jasonhamsher.com/articles/when-to-wrap-brisket-bark-vs-speed Wrapping a brisket can shorten the cook and protect the surface, but it can also soften the bark. Choose the moment based on the tradeoff. Wed, 26 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/brisket-done-when-tender-not-temperature https://jasonhamsher.com/articles/brisket-done-when-tender-not-temperature A brisket can reach 205°F and still be tough. Use temperature as a checkpoint, then let tenderness decide when it comes off the smoker. Mon, 24 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/automated-smoker-for-overnight-cooks https://jasonhamsher.com/articles/automated-smoker-for-overnight-cooks Automatic temperature control reduces routine adjustments. A stopped fire still needs detection and a response, especially when planning a long or overnight pellet cook. Wed, 12 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/do-you-need-an-expensive-smoker https://jasonhamsher.com/articles/do-you-need-an-expensive-smoker Smoker prices span an enormous range for what looks like the same job. Here's what the extra money is actually buying — and why, if you cook a few times a summer, starting cheap is a real choice rather than a compromise. Wed, 12 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/inconsistent-bbq-results-equipment-vs-technique https://jasonhamsher.com/articles/inconsistent-bbq-results-equipment-vs-technique Separate a stalled meat temperature from a cooker problem, check the setup, and compare cooks before choosing a repair or a new smoker. Wed, 12 Aug 2026 00:00:00 GMT Backyard BBQ https://jasonhamsher.com/articles/traditional-smoke-flavor-vs-automation https://jasonhamsher.com/articles/traditional-smoke-flavor-vs-automation Fuel, airflow, and fire management shape the cook. Separate smoke preference from automation before choosing a pellet, charcoal, or offset smoker. Wed, 12 Aug 2026 00:00:00 GMT Backyard BBQ