To BBQ a quail, marinate your quail for 3 hours in the fridge. Preheat the grill to high heat, and remove the bird from the fridge, letting it come to room temperature before cooking. Grill quail for...

To make Country Ribs on a Traeger pellet grill, preheat the grill to 225°F and add wood pellets. Place the seasoned ribs directly on the grill grates and allow them to smoke for at least 3 hours...

Reverse-flow smokers create a uniform cooking space by forcing hot air and smoke to travel further inside the smoker. The heat exits the firebox and flows under a sealed drip pan to the opposite end...

You can remove the brisket from the smoker once it reaches an internal temperature of 190°F to 205°F. Per the USDA, beef is safe at 145°F, but the fat and connective tissues in brisket require...

To smoke a turkey in an electric smoker, brine, season, and stuff your turkey (if desired). Set your electric smoker to 225°F and add wood chips. Smoke the turkey breast side down, basting with...

For most Pit Boss rib recipes, you’ll want to use the 3-2-1 smoking method. Smoke your seasoned, uncovered ribs for 3 hours, then wrap them up tight with foil and smoke for 2 hours. During the last...