BBQ Forums is an independent guide to grilling and smoking at home. Despite the name, this is not a discussion forum: there are no member accounts or user posts here. We publish guides that explain how grills and smokers work, how to manage heat and smoke, and what to look for when buying equipment.
Our guides cover charcoal, gas, pellet and electric grills, offset, electric and pellet smokers, thermometers and tools, cooking techniques, recipes and maintenance. When a guide relies on manufacturer specifications or published food safety guidance rather than our own cooking, we say so.
Who we write for
Our readers are backyard cooks in the United States who are buying a first grill or smoker, upgrading their equipment, or learning to control fire, smoke and temperature. Every guide aims to answer a real question clearly and point to the source behind any important claim.
How we work
Our articles are researched from manufacturer manuals and specification sheets, USDA Food Safety and Inspection Service guidance on safe minimum internal temperatures, NFPA grilling safety information and published product standards. We explain how we chose and checked information in our Editorial Policy. We do not publish fake reviews, invented test results or made-up personal stories, and we do not claim to have tested a product unless the article says how it was tested.
How the site is funded
Some links on BBQ Forums are affiliate links. If you buy through them, we may earn a commission at no extra cost to you. Commissions never decide what we recommend. Read our Affiliate Disclosure for details.
Important
Grills and smokers involve open flame, hot surfaces, propane, charcoal and carbon monoxide. Only use outdoor grills and smokers outdoors and away from buildings, follow the manufacturer's manual for your model, check gas connections for leaks, and keep a fire extinguisher nearby. Cook meat to safe internal temperatures as published by the USDA Food Safety and Inspection Service, and check with a reliable thermometer.
Contact
Questions, corrections or suggestions are welcome on our Contact page.