There’s something primal and deeply satisfying about cooking over an open flame. The crackle of burning wood, the aroma of smoke mingling with sizzling ingredients — it’s a culinary experience[…]

In the world of live-fire cooking, one debate burns eternal: wood versus charcoal. It’s a fundamental choice that every chef, pitmaster, and restaurant owner must face. This decision goes far[…]

When it comes to grilling, flavor is everything. For chefs in both casual and high-end kitchens, the equipment they use can make or break the dish they’re serving. That’s why[…]