January 21, 2020

With its flavorful and rich fat content, a pork loin is the perfect cut of meat to smoke. Not to be confused with a pork tenderloin, it’s a wide and thick cut of pork that comes from the sides of the ribs. When smoked, the pork loin’s fat will melt, essentially infusing the meat with delicious flavors while protecting it from drying out in the process. For the best flavor, though, you should follow these tips on how to smoke a pork loin like a pro.

Use a Wood Smoker

Don’t assume that all smokers are the same. When smoking a pork tenderloin, you’ll experience better results using a wood smoker rather than an electric smoker.

Wood smokers rely exclusively on wood to create heat, whereas electric smokers use a combination of both wood and electricity. Electric smokers don’t actually create a fire. Rather, they feature an electrically powered heating element that warms the wood. The wood still heats up — and it still releases smoke — but it doesn’t burn. Wood smokers, on the other hand, burn wood to produce higher cooking temperatures as well as more flavorful smoke. You can technically smoke a pork loin using either an electric or wood smoker. Of those two options, though, the latter offers an unparalleled level of performance. Wood smokers burn high-quality wood chunks to produce flavorful smoke. As the smoke rises, the pork loin will absorb it.

Prepare Your Smoker

Assuming you use a wood smoker, you should prepare it by filling it with high-quality wood chunks. Also known as smoking chunks, wood chunks are blocks of wood that come from hardwood trees. As they burn, they produce flavorful smoke that’s used to cook meats and veggies.

What type of wood chunks should you use when smoking a pork loin? You can always conduct your own culinary experiments by testing different varieties of wood chunks. With that said, cherry and hickory are popular choices for pork loins. Cherry wood chunks offer a mildly sweet flavor that’s reminiscent of fresh cherries, whereas hickory wood chunks offer a stronger and bolder flavor that naturally complements pork. The bottom line is that you can’t go wrong using either cherry or hickory wood chunks to smoke a pork loin.

Regardless of which variety you choose, place the wood chunks in the bottom of your smoker’s fuel compartment. You can then light the wood chunks — either with or without the help of charcoal — to start your smoker.

Aim for a Cooking Temperature of 220 to 230 Degrees

You should aim for a cooking temperature of about 220 to 230 degrees Fahrenheit when smoking a pork loin. Maintaining the correct temperature is essential when smoking any cut of meat, and a pork loin is no exception. If your smoker is too hot, your pork loin may burn and dry out. If your smoker is too cold, your pork loin may fail to reach a safe internal temperature. Therefore, you should wait until your smoker has reached a temperature of 220 to 230 degrees Fahrenheit before adding your pork loin to it.

Unlike electric smokers, wood smokers don’t have automatic controls to adjust the temperature. There are still ways, however, to raise or lower the temperature of a wood smoker. To make your wood smoker hotter, open the damper vents. Most wood smokers have two damper vents: one on the top of the lid and another on the bottom of the main fuel compartment. Like with grilling, the damper vents are used to control airflow into and out of the smoker. Wood smokers burn wood, so they require oxygen to facilitate in the combustion process. If both the damper vents are completely closed, the fire won’t receive fresh oxygen, which will cause to burn out. By opening both damper vents all the way, however, fresh oxygen can easily enter your wood smoker, allowing the wood to burn at a higher temperature.

Along with opening the damper vents, you can make your smoker hotter by adding more fuel to it. If it’s not hot enough, toss some more charcoal or wood chunks into the fuel compartment. Charcoal, of course, burns hotter than wood chunks. Therefore, you really don’t need to use much charcoal, if any, to achieve an appropriate cooking temperature in your smoker. Just add a small amount, check the temperature of your smoker, and gradually add more charcoal as needed.

Place Pork Loin Fatty-Side Up

When you’re reading to begin smoking your pork loin, place it fatty-side up on your smoker’s cooking grate. Pork loins, of course, have a fatty side and a lean side. For the best flavor, you should cook it fatty-side up.

If you place your pork loin lean-side up, the fat will simply drip onto and through your smoker’s cooking grate. Aside from causing flare-ups, this will limit the flavor of your pork tenderloin. Fat is flavorful, but all this flavor is lost if you cook your pork loin lean-side up. Cooking it fatty-side up, the fat will drip down the sides of your pork loin, essentially covering it in flavorful juice. Some of the fat may still drip through the grate, but most will remain trapped on the sides of the pork loin. You’ll experience a better flavor when cooking pork loin fatty-side up in your smoker. The fat will liquefy and infuse your pork loin with flavorful juice, all while keeping it moist in the process.

Aim for an Internal Temperature of 140 to 150 Degrees

Wait until your pork loin has reached an internal temperature of about 140 to 150 degrees Fahrenheit before removing it from your smoker. Unfortunately, it’s nearly impossible to identify the internal temperature of a pork loin by looking at it. Granted, a pork loin will develop a darker color, as well as a firmer texture, as it cooks, but you can’t rely solely on the appearance to determine whether it’s finished. The only surefire way to know if your pork loin is finished is to check its internal temperature using a probe thermometer.

After smoking your pork loin for about 2 hours, insert a probe thermometer into the thickest section to check its internal temperature. Once your pork loin has reached an internal temperature of 40 to 150 degrees Fahrenheit, you can remove it from your smoker.

Apply Sauce After Your Pork Loin Has Cooked

If you’re going to use sauce, apply it after your pork loin has finished cooking. What’s wrong with applying sauce to a pork loin before cooking it? If you smother your pork loin in sauce before adding it to your smoker, the sauce may burn. Even at a cooking temperature of 220 to 230 degrees Fahrenheit, most sauces will burn. As the sauce burns, it will leave a not-so-pleasant char that negatively affects the flavor of your pork loin. To prevent your sauce from burning, wait until your pork loin has finished cooking to apply it.

Find the best quality smoking chunks by visiting our online store today. Cutting Edge Firewood offers a variety of high-quality smoking chunks, including white oak, hickory, cherry, pecan and whiskey that you can use to smoke a delicious pork loin like a pro. We offer complimentary shipping for our smoking chunk products across the United States.

January 9, 2020

Few foods are as savory and delicious as a grilled steak. Grilling the perfect steak, however, requires more than tossing a cut of beef on a grill for a few minutes. When grilling steaks, use caution to ensure that you don’t make the following mistakes.

#1) Choosing Lean Steaks

What’s wrong with choosing lean steaks to grill? With less fat, they aren’t as flavorful as their counterparts. Fat is responsible for giving steaks their flavor. As steaks cook on the grill, their fat will liquefy, resulting in juicier and more flavorful steaks. While all cuts of steak have at least some fat in them, the ratio of fat to protein can vary. For the juiciest and most flavorful grilled steaks, choose a fattier cut, such as a ribeye, rather than a lean cut.

#2) Using a Gas Grill

Another common mistake to avoid when grilling steaks is using a gas grill. Whether it’s liquid propane or natural gas, gas grills pale in comparison to traditional charcoal grills. Granted, they are easy to use, but they lack the distinct flavor offered by charcoal grills.  When cooked on a charcoal grill, steaks will have a distinct flavor that’s synonymous with grilled meat. You can even enhance this grilled flavor by adding high-quality cooking wood or smoking chunks to your charcoal grill.

Furthermore, charcoal grills more effective at searing the exterior of steaks because they produce more direct heat than gas grills. The heat created by a charcoal grill will sear the exterior of your steaks, essentially creating a light char. This char will help to seal and contain the steaks’ juices. You can sear steaks by cooking them on a gas grill as well, but gas grills aren’t as effective at searing because they produce less direct heat than charcoal grills.

#3) Only Flipping Steaks Once

There’s an age-old myth stating that you should only flip steaks once when grilling them. The general belief is that flipping steaks more than once prevents the juices from settling and, therefore, adversely affects the steaks’ flavor. The truth, however, is that it’s perfectly fine to flip your steaks more than once. In fact, doing so can prove beneficial. If you only flip your steaks once, they may dry out. By flipping your steaks regularly, they’ll grill more evenly and without burning on either side. Depending on the thickness of your steaks, you should typically flip them about once every two to four minutes.

#4) Adding Steaks to Grill Prematurely

Don’t make the mistake of adding steaks to your grill prematurely. You should only add your steaks after your grill has reached an appropriate cooking temperature. If your grill is still warming up, your steaks may not cook. And adding steaks prematurely can even result in a harsh and unpleasant flavor. Whether you’re using charcoal, smoking chunks, cooking wood or any combination thereof, the fire inside your grill must be hot. If your grill is still heating up, the fuel won’t burn completely. Instead, it will experience incomplete combustion that manifests in the form of black smoke. As the black smoke fills your grill, your steaks will absorb some of it. For a clean grilling experience, only add your steaks after your grill has reached an appropriate temperature.

#5) Neglecting to Clean the Grate

Always clean your grill’s grate before adding your steaks to it. Even if it looks relatively clean to the naked eye, it probably contains burnt debris from your previous cookout sessions. Neglecting to clean a dirty grill grate may result in your steaks sticking to it. It’s not uncommon for meats to stick to grilling grates. If you’re cooking steaks and they stick to the grate, you may struggle to remove them without tearing the outer skin and releasing their juices. You can prevent this from happening, though, by cleaning the grate beforehand.

#6) Insufficient Seasoning

Don’t be afraid to use a generous amount of seasoning on your steaks. Seasoning does more than just add flavor; it encourages the formation of a crispy exterior. When your steaks cook on the grill, the seasoning will harden to form a crispy exterior. If you don’t use enough seasoning, though, your steaks may not develop this crispy exterior. Instead, they’ll have a softer and less-flavorful exterior. The bottom line is that you shouldn’t be afraid to use a generous amount of seasoning on your steaks. Seasoning enhances the flavor of grilled steaks while encouraging the formation of a crispy exterior in the process.

#7) Using a Low-Heat Oil

Smothering your steaks in oil will help the seasoning stick to them, but you need to choose the right type of oil. If you use a low-heat oil, your steaks may taste funny. Low-heat oils live up to their namesake by featuring a low smoking point. In other words, they burn at a lower temperature than high-heat oils. When oil burns, it produces harsh-tasting smoke that’s injected into your steaks. But not oils suffer from this problem. High-heat oils require greater heat to burn than low-heat oils, making them ideal for grilled steaks and other grilled meats.

What type of high-heat oil should you use on your steaks? Some of the most popular high-heat oils for steaks include canola oil, peanut oil, safflower oil and sunflower oil. They are all high in monounsaturated fats and, most important, are able to withstand the hot temperatures of a charcoal grill without burning. Low-heat oils lack the heat-resistant properties of high-heat oils, so they are more likely to burn and produce smoke when used on steaks.

#8) Overcooking

Overcooking is a surefire way to ruin an otherwise delicious grilled steak. Overcooked steaks, of course, are tougher, drier and less flavorful than properly cooked steaks. Whether you’re grilling a ribeye, sirloins, filet mignons or any other steaks, you should take precautions to ensure that you don’t accidentally overcook them.

Keep in mind that you can always add your steaks back to the grill if they are undercooked. If they are overcooked, on the other hand, you’ll have to settle for the tough and dry steaks. Depending on your desired serving temperature — rare, medium rare, medium, medium well, well, etc. — it may only take anywhere from five to 15 minutes to grill your steaks. If you believe your steaks are almost done cooking, remove them from the grill. They’ll continue to cook up for a few minutes as they sit.

#9) Cutting Into Steaks Too Soon

Finally, you should let your steaks sit for a few minutes at room temperature before serving or consuming them. If you cut into them too soon, you’ll release the steaks’ juices before they’ve had the opportunity to settle. This is why most chefs and culinary experts recommend letting steaks sit for at least five minutes after they are done cooking. By allowing your steaks to sit at room temperature, the juices will evenly distribute through the steaks.

Find the best quality smoking chunks by visiting our online store today. Cutting Edge Firewood offers a variety of high-quality smoking chunks, including white oak, hickory, cherry, pecan and whiskey that you can use when grilling steaks or other meats. We offer complimentary shipping for our smoking chunk products across the United States.

December 24, 2019

Flare-ups are a common occurrence when grilling meat. It’s characterized by the eruption of a large flame, which usually lingers for just a few seconds to a few minutes before subsiding. With the towering flame rising up through the cooking grate, it can char and dry out your meat. By familiarizing yourself with the causes of grill flare-ups, however, you can take precautions to prevent them.

Fatty Meat

Certain types of meat are more likely to cause flare-ups when grilled than others. Generally speaking, the fattier the meat, the greater the risk of a flare-up. Fatty meats contain lipids that will melt and drip down onto your charcoal or cooking wood. Once the fat-based lipids reach the charcoal or cooking wood, they’ll trigger a flare-up. This is the same concept behind grease fires. The lipids, or grease, provide fuel for the fire. As the lipids burn, they’ll produce a temporary but powerful flame.

Beef and pork almost always have a higher fat content than chicken and fish. With that said, you can still grill beef or pork — you just need to choose the right cut. If you’re grilling burgers, for example, consider using lean ground beef with a fat content of just 5% to 10%. Standard ground beef has a fat content of 15% to 30%, so it’s more likely to cause flare-ups than its lean counterpart. Regardless of what type of meat you’re planning to grill, check to see if there’s a lean cut available with a low fat content.


Wind can also cause flare-ups when grilling meat. If your grill is positioned in an open area of your landscape on a windy day, you may notice the occasional flare-up. All fires need two things to stay lit: oxygen and fuel (e.g. charcoal or wood). If it’s windy outside, all that oxygen-rich wind will flow into your grill, thereby increasing the intensity of the fire.

While you can’t control the wind, you can prevent wind-related flare-ups by choosing the right area for your grill. Look for an area of your landscape with a windbreak. Whether it’s a retaining wall, a wooden fence or a row of trees, a windbreak will restrict the amount of wind that enters your grill. Along with placing your grill near a windbreak, make sure the lid is closed at all times. Leaving the lid open will draw more oxygen into the fire, which may result in a flare-up.

Dirty Drip Pan

If your grill has a drip pan, you should get into the habit of cleaning it on a regular basis. Otherwise, you may encounter flare-ups when grilling meat. What is a drip pan exactly? Also known as a drip tray, a drip pan is a metal container that’s used to collect the juices, as well as liquefied fat, that drips from meat. They are commonly found in gas grills, though some charcoal grills have them as well.

When you grill meat, the juices and liquefied fat will drip down into the drip pan. As these juices and liquefied fat accumulate, it can create a fire hazard. A burning ember may fall into the drip pan, thus igniting the juices and liquefied fat. To protect against flare-ups, clean your grill’s drip pan after each use. As long as it’s clean, it shouldn’t cause or contribute to flare-ups. Some pitmasters even use the collected juices and liquefied fat to make sauces. Regardless, you shouldn’t ignore your grill’s drip pan. The longer it goes unnoticed, the greater the risk of it triggering a flare-up.

Lighter Fluid

Dousing your charcoal or cooking wood with lighter fluid can increase the risk of flare-ups. There’s no denying the fact that it’s easier to light charcoal or cooking wood with the help of lighter fluid. The highly flammable properties of lighter fluid will create an instant flame. Unfortunately, though, lighter fluid can also cause flare-ups. Some of the lighter fluid may collect in a corner or crevice of your grill, and once exposed to a burning ember, it will create a flare-up.

If you’re struggling to start your grill without lighter fluid, perhaps you should reevaluate your fuel source. Neither lighter fluid nor any other accelerant is needed if you use high-quality fuel. Kiln dried cooking wood, for example, is widely recognized for its easy-to-light properties. It has a lower moisture content than all other types of wood, including fresh and air-dried wood. With its low moisture content, kiln dried firewood is particularly easy to light. Using some basic tinder and kindling, along with a match, you can light kiln dried cooking wood.


Overcrowding your grill is a major risk factor for flare-ups. Whether you’re grilling burgers, pork chops, chicken breasts or steaks, you should space them apart from each other. As previously mentioned, flare-ups are typically the result of meat juices and fat dripping onto the burning charcoal or cooking wood. If you overcrowd your grill by placing all the meat in a single area, the juices and liquefied fat will accumulate on the charcoal or cooking wood directly below that area.

To minimize the risk of flare-ups, avoid overcrowding your grill. Ideally, you should give each food item you are cooking an equal amount of space. If all the items are crowded together to the point where they are physically touching, they may trigger a flare-up.

Dirty Cooking Grate

A dirty cooking grate can cause flare-ups when grilling meat. Whether your grill has a cast iron or stainless steel cooking grate, you should clean it after each use. Over time, debris will accumulate on the cooking grill. Not only will a debris-caked cooking grate cause your meat to stick, but it can also cause flare-ups. As your grill heats up, the debris on the cooking grate may ignite to create a flare-up.

You can clean your grill’s cooking grate using a wire brush and some dish soap. Scrubbing the top and bottom of the grate with a wire brush should remove most if not all of the debris, allowing you to grill delicious meats without experiencing problematic flare-ups.

Other Tips to Prevent Flare-Ups When Grilling Meat

There are a few other steps you can take to prevent flare-ups when grilling meat. Depending on the type of meat, for instance, you may be able to trim excess fat from it. If you’re planning to grill a particularly fatty cut of meat, trim some of the fat before placing it on your grill.

In addition to trimming excess fat, you can lower the risk of flare-ups by moving your meat to the side. If you notice the fire growing larger, moving your meat to the side for a minute or two will allow it to subside. And once the fire has subsided to a normal level, you can move your meat back to its original location. Just remember to avoid using water to extinguish a flare-up.

Find the best quality kiln dried cooking wood by visiting our online store today. Cutting Edge Firewood offers a variety of kiln dried cooking wood that you can use in a smoker box when grilling meat. We offer complimentary shipping for our kiln dried cooking wood, as well as smoking chunk products, across the United States.

December 4, 2019

With its ability to produce unique and delectable flavors, smoking is one of the best ways to cook chicken. Whether you’re cooking a whole chicken or a few chicken breasts or wings, they’ll have a mouthwatering flavor after being exposed to the flavorful wood smoke. In terms of flavor, smoked chicken is unparalleled when compared to grilled, baked or broiled chicken.

Unfortunately, many pitmasters struggle to achieve a crispy exterior and juicy interior when smoking chicken. If this sounds familiar, you should consider the following tips. With a little preparation, you can smoke delicious chicken that’s both crispy and juicy.

Go Easy the Oil and Sauce

Avoid smothering your chicken with an excessive amount of oil or sauce. Contrary to popular belief, liquids don’t penetrate deep into meat, including chicken. Even if you marinate your chicken for 12 full hours, most of the marinade will remain on the surface.

For a crispy texture, you need to keep the surface of your chicken dry. If it’s heavily coated in marinade, oil, sauce or other liquids, it won’t develop a golden-brown and crispy exterior when smoked. Instead, it will develop a softer, lighter-colored exterior. You can still use liquids to enhance the flavor of your chicken; just remember to follow the less is more approach. Otherwise, your chicken won’t develop a crispy exterior when smoked.

Use a Water Pan

Not to be confused with a drip pan, a water pan can help you smoke chicken that’s both juicy and crispy. While drip pans are designed to catch liquefied fat and grease released by cooked meat, water pans are designed to moisten the air. How does this translate into better smoked chicken exactly?

As the water heats up, some of it will evaporate into steam. The steam will then fill the interior of your smoker to promote even cooking temperatures. A water pan will essentially stabilize the temperature at which your chicken smokes so that it doesn’t suffer from hot and cold spots. If you don’t use a water pan, your chicken may smoke unevenly, which will likely have a negative impact on how juicy and crispy it is.

Some smokers come with a removable water pan that you can refill with water. If your smoker doesn’t have a water pan, though, you can use any foil pan for this purpose. Just remember to place it close enough to the coals or wood. If the water pan is too far away from the heat source, the water may not reach its boiling point of 212 degrees Fahrenheit.

Coat the Grate in Oil

Before adding your chicken to your smoker, coat the cooking grate in a layer of heat-tolerant oil. As your chicken smokes, the exterior will naturally cook faster than the interior. And if the cooking grate isn’t oiled, your chicken may stick to it. The dry exterior of your chicken will bind to the dry cooking grate. When you attempt to remove your chicken from the cooking grate, you may inadvertently tear the crispy skin.

You can prevent your smoked chicken from sticking to the cooking grate by using heat-tolerant oil. Not all cooking oils can withstand the heat of a smoker. Some will burn and smoke at a lower temperature than others. Therefore, you should coat your smoker’s cooking grate in a heat-tolerant oil for maximum benefit. Just scrub the cooking grate with a wire brush to remove any hardened debris, after which you can brush a moderate amount of heat-tolerant oil onto the grate.

Some of the top heat-tolerant cooling oils include:

  • Canola oil
  • Sunflower oil
  • Corn oil
  • Soybean oil
  • Peanut oil

Use the Right Wood Chunks

Don’t underestimate the importance of using the right wood when smoking chicken. The type of wood you use will affect the flavor, as well as the texture, of your smoked chicken. There are thousands of different species of trees, each of which has a unique organic composition. When burned, the various organic compounds in wood will convert into heat and smoke. Different types of wood, however, produce different amounts of heat and different flavors of smoke when burned.

When smoking any type of meat, you should only use dry wood. If the wood is wet or damp, it won’t burn completely, resulting in the creation of more byproducts like soot. For a clean and flavorful smoking experience, choose kiln dried wood. It contains roughly half the moisture as air-dried wood, allowing for a superior smoking experience.

Kiln dried wood chunks are ideal for smoking because of their small size. Measuring about 3 inches long each, they consist of premium varieties of hardwood — oak, cherry, hickory, etc. — that have been processed in a drying kiln. They burn hot and clean while releasing flavorful smoke in the process.

Build a Hot Fire

When you’re ready to begin smoking your chicken, start up your smoker by building a hot fire. Many people assume that a smaller, cooler fire is better when smoking meat because it allows the meat to cook more slowly. If you’re hoping to achieve a crispy exterior, though, you need to use a hot fire. If it’s not hot enough, your chicken will likely develop a soft exterior. A hot fire encourages the formation of a crispy exterior by searing the chicken’s skin.

As previously mentioned, kiln dried wood burns hotter than other types of wood. Therefore, it can help you build a hot fire when smoking chicken. It will produce more heat when burned than other types of wood, allowing the exterior of your chicken to sear.

In addition to using kiln dried wood, you can build a hotter fire by opening the damper vents on your smoker. Keep in mind, the damper vents should be partially opened at all times when smoking chicken. If they are fully closed, you’ll starve the fire of fresh oxygen, meaning it will eventually go out. You can raise the temperature of the fire by opening the damper vents all the way. The more air flowing into the fire, the hotter it will become.

Check the Temperature

Don’t make the mistake of smoking your chicken for too long. If you overcook it, you can expect a dry interior that’s not particularly flavorful. The exterior may be crispy, but overcooked chicken doesn’t have the same deliciously juicy interior as properly smoked chicken. So, how do you know when your chicken has finished smoking? Use a meat thermometer to probe the interior of your chicken and measure its temperature.

Assuming you’re smoking a whole chicken breast, you should remove it from the smoker once it has reached an internal temperature of 165 degrees Fahrenheit (when measured from the thickest part). Depending on the type of smoker you use, as well as other factors, it may take anywhere from two to five hours of smoking for your chicken to reach this temperature. Only remove your chicken from the smoker once it has reached an internal temperature of at least 165 degrees Fahrenheit.

Find the best quality smoking chunks by visiting our online store today. Cutting Edge Firewood offers a variety of high-quality smoking chunks, including white oak, hickory, cherry, pecan and whiskey that you can use in a smoker box when smoking chicken. We offer complimentary shipping for our smoking chunk products across the United States.

November 22, 2019

We love the holidays. It’s a great time for families and friends to get together, make memories, and share food, fun, and stories.

We also love good BBQ. Grilling or smoking food is an amazing way to make delicious food and we can’t get enough. Odds are, you (or someone you know) loves cooking outside as well. If you’re looking for gift ideas for someone who is obsessed with their Big Green Egg or is known for making the best steaks, then we’ve got you covered.

In this post, we’ll share 8 great gift ideas for the BBQ enthusiast in your life. There are ideas here for every budget, from $12.95 to over $2,000.

Let’s dive in!

1) The Flame Boss

Cooking with a ceramic style grill is an art form, and some people can find the long hours intimidating. How do I get the temperature right? How do I hold the temperature for 8 hours or 12 hours? How do I know when the food is cooked to the perfect temperature.

Enter, the Flame Boss. This awesome device monitors the temperature of your pit and up to 3 different meats. It’s connected via WiFi so you can check in on your cook from your smartphone, desktop, or Alexa device. It controls a small fan that raises or lowers the temperature, helping to ensure you keep a consistent temperature throughout the entire cook. See how we use it in the video below:

It’s an awesome gift for both beginners and experts!

Order the Flame Boss 500 from Amazon>>

2) The Cutting Edge Cooking Chunks Variety Pack

What do you give someone who already has all the gear? Give them the gift of flavor! Cutting Edge Firewood makes the best cooking chunks in the world. Each one is hand selected and cut from the kiln dried wood that spent 48 hours inside of a kiln. The chunks are clean and free from mold, fungus, and pests. They are really dry and will ignite quickly, providing clean flavor for multiple hours.

Our variety pack is an awesome gift because it includes 4 different types of cooking wood. You will have 2 or 3 cooks with each flavor: pecan, hickory, cherry, and oak! We also offer complimentary shipping throughout the entire United States, so it’s the perfect gift to send to anyone who loves BBQ in your life.

Order the Variety Pack >>

3) Fogo Super Premium Lump Charcoal

Speaking of premium cooking fuel sources, have you tried Fogo Lump Charcoal? Historically, receiving a lump of coal for Christmas was not a good thing, but not anymore!

Using top quality fuel sources is important if you want top quality food. Fogo charcoal is easy to light, uses larger pieces, provides great air flow, and allows for high heat. For this Christmas, you can even order the charcoal to be delivered in a humorous, Santa’s naughty list coal bag.

Order Fogo Super Premium Lump Charcoal >>

4) A Cast Iron Skillet

There is more to cooking inside a ceramic grill or smoker than pulled pork and brats. Using a cast iron skillet unlocks countless new opportunities to cook food with amazing wood flavor. Try chili or cornbread, jambalaya or beans. You can’t cook those over grill grates obviously, but a cast iron skillet works wonders.

We like this dual handle pan from Lodge Cast Iron skillet. The dual handles make it easy to place and remove from the grill, and the quality makes for some great cooks!

Order a Dual Handled Cast Iron Skillet >>

5) The Kick Ash Basket

You know what’s the worst part of cooking BBQ? Cleaning up the ash afterwards. Before every cook we debate if we really need to clean the ash out, or if it will be fine. Cleaning out ash is messy and tedious, but it’s very important. Ash build up prevents proper air flow and make proper temperatures impossible to maintain.

Fortunately, the kick ash basket makes ash clean up simple and quick. The charcoal sits in the basket, which allows you to shake the basket to remove ash while saving your charcoal. All the ash drops into a removable bucket, allowing you to instantly remove the ash from your grill.

Order the Kick Ash Basket >>

6) Seasoning, Rubs, or Sauces

It’s hard to find a bbq enthusiast who doesn’t love experimenting with new spices or sauces.

There are countless options out there, and you can often receive variety packs to give multiple flavors. One specific recommendation that we enjoy cooking with is the dry rubs from Meat Church. They have a variety of great flavors that would be a great addition to any chef’s cook.

Order Dry Rubs from Meat Church >> 

7) Bear Paws Shredder Claws

I love cooking pork butts – it’s a great way to make a lot of delicious food for a lot of people. What I don’t like is pulling the pork with forks or my fingers.

Everything changed when I tried Bear Paws Shredder Claws for the first time. These are large, sharp, and great for shredding tender meat that has come out of your smoker.

Order Bear Paws from Amazon >>

8) The Primo Grill Ultimate Package

This is the ultimate gift for the ultimate BBQ enthusiast. The Primo XL 400 is an awesome ceramic style grill. Its oval shape allows for 2 different cooking zones and lots of food. Whether you’re a beginner or a seasoned veteran, the Primo will give you more options for cooking amazing flavors that wow your friends and family.

Our Exclusive Primo ultimate package included lots of accessories that will enhance your cooks and flexibilities. These include the Primo XL 400, a Cart with Stainless Steel side tables, the Cast Iron Divider, two Ceramic Heat Deflector Plates, two Ceramic Heat Deflector Racks, an Ash Tool, Grate Lifter, and Delivery and Set-up (local areas only).

Order the Primo XL 400 Ultimate Package >>


We hope you have an amazing holiday season this year. Great food is tied to strong memories in so many ways, so why not give some gifts that help create great food!