Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Central Texas Brisket — Salt-and-Pepper Bark
A whole packer brisket smoked over post-oak at 225°F with a 50/50 salt-and-pepper rub. The science…
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Best Charcoal Briquettes for Long Cooks (2026): Tested Across Overnight Briskets and 12-Hour Ribs
I burned through 15 bags across 20+ cooks to find which briquettes actually hold temp for…
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Best Meat Slicers for BBQ: Brisket, Pulled Pork & Everything In Between (2026)
I’ve wrecked enough brisket with a dull knife to know a real slicer matters. Here’s what…
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Best Wood Chunks for Smoking (2026): What Actually Burns Clean and Tastes Right
I’ve burned through dozens of bags testing hickory, post oak, apple, and cherry. Here’s which wood…
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Best Smoker Boxes for Gas Grills (2026): Real Smoke Flavor Without Buying Another Grill
I’ve run smoker boxes through dozens of cooks on my Weber Genesis. Here’s the one that…
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Best Grill Carts and Tables for Portable Setups (2026): Real Picks for Real Cooks
I’ve cooked on every major portable workstation. Here’s the one setup that actually survives tailgates, campgrounds,…
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Best Infrared Grills in 2026: Sear Like a Steakhouse in Your Own Backyard
I’ve cooked steaks on all four major infrared platforms. Here’s which one actually hits 1500°F, holds…
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Best Tabletop Charcoal Grills for Apartments & Tailgates (2026)
I tested the Weber Smokey Joe, Lodge Sportsman, and Cuisinart Petit on a 6th-floor balcony and…
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Best Built-In Gas Grills for Outdoor Kitchens (2026): Lynx, Twin Eagles, Fire Magic & DCS Compared
I’ve cooked on all four top built-in brands. Here’s the honest verdict on which one earns…
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Best Smoker Cabinets for Big Cooks (2026): Stumps, Backwoods, Humphrey’s Tested
I ran 40-lb pork shoulders and overnight briskets through the top cabinet smokers. Here’s what actually…
