Want to be able to talk barbecue like the pros? Of course, you do. Poker players, computer techs, accountants all have their own jargon, and grill masters have theirs! From Fat Cap to Jiggle, Barbecue Country has put together an entire list of barbecue vocabulary you need to know to become a true 'cue expert.[...]

Smoke is an ancient way to add flavour to anything you cook. It was actually first used to preserve meat for long periods of time but as different woods were used, enhanced flavour was a happy accident. Now we have several different options when it comes to the flavour of wood used in the smoking process. [...]

There’s something about outdoor grilling that can turn the most normal people into passionate debaters going toe to toe in battle. And what’s one of the hottest topics up for debate? Lump or briquette. We get it. At Barbecue Country (link), we’re quite passionate about the topic as well![...]

Stainless steel is a great choice and a favourite among barbecue manufacturers because of its quality, durability and attractive appearance. However, over time anything, even stainless steel becomes stained, dull, dirty and greasy[...]

Family and friends are gathered for a great evening which includes the star of the show – the food. You can see it on your guests’ faces. The excitement for burgers, franks and that perfectly grilled steak. Then something goes terribly wrong. The flames are too low, too high, erratic or non-existent.[...]

…but before we get started let’s just be clear, depending on who you talk to, the cooking surface on a barbecue can go by many names; grids, grates, grills, etc. To keep this simple, let’s call it a cooking grid –yes, that’s the place where we grill our proteins and vegetables.[...]