Char-Grill
IntermediateHot, fast cooking over direct live fire.
The Collective
Methods
Core Methods
The core techniques — the ones most of what's on this site is built from.
Smoke
IntermediateFire & Smoke as Key Ingredients
Low-and-slow cooking over indirect wood and/or charcoal smoke. Patience and control of the fire is rewarded with unrivaled flavor.
Prep & Cure
Salting, curing, and dry-brining — everything that happens to the meat before it ever sees heat.
Dry Brine
BeginnerSalting ahead so seasoning penetrates and skin dries for crisping.
Take It to the Pit
You know the technique — now put smoke on something.