BBQ Techniques — all guides in a row
Whether you're lighting a kettle for the first time or have been using a kamado for years — here you will find all of The Rub Kitchen's technical guides on one page. From the basics of low & slow to the finer points of reverse searing on a kamado, organized from general to specific.
Do you want to first understand how fire, temperature, smoke, and doneness are connected? Then start with the complete guide to BBQ techniques.
The Basics
Not yet familiar with BBQ techniques? Start here. These guides explain the fundamental principles upon which everything else is built.
Direct vs. indirect heat
The most fundamental concept of BBQ — when to use which method and why.
MethodLow & Slow BBQ — the complete guide
What is low & slow, why does it work, and which types of meat benefit from it the most?
ReferenceBBQ temperatures & cooking times
Internal temperatures and cooking times for every type of meat on one clear page.
ToolsMeasuring internal temperature
How do you use a meat thermometer and exactly where do you insert it?
DonenessTemperature, time, and texture
The three tests to determine doneness — even if you don't have a thermometer on hand.
ResultThe bark and the smoke ring
How does the crispy herb crust form, and what is the role of smoke in that process?
Coal arrangement and fire
How you arrange the coals determines the temperature, burn time, and whether you have direct and indirect zones. These guides explain the three most commonly used arrangements.
2-zone fire on a kettle BBQ
Coals on one side, meat on the other. How to set up, control, and combine both zones.
ArrangementThe snake method
Briquettes in an arc for 4–8 hours of low & slow without refilling. Explained step-by-step.
FuelManaging charcoal and briquettes
Refilling, controlling temperature, and choosing fuel during a long BBQ session.
FuelBest briquettes for BBQ
Kokoko, quebracho, lump charcoal — which one do you choose for which session?
FuelBriquettes vs. charcoal
Which burns longer, which gets hotter, and which suits your style of grilling?
AccessoriesWater pan in the BBQ
What do you use a water pan for, when is it necessary, and how do you refill it?
BBQ equipment
Every BBQ requires its own approach. These guides focus specifically on how to technically execute low & slow on your device.
Low & slow on a kettle
Coal arrangement, temperature control, water pan, and smoking wood on a steel kettle grill.
KamadoLow & slow on a kamado
Deflector plate, heat soak, preventing overshoot, and managing long sessions on ceramic.
KamadoKamado BBQ tips — everything you need to know
Lighting, temperature chart, fuel choice, and the best dishes for the kamado.
ComparisonKamado vs. kettle BBQ
Which one suits your style of grilling? An honest comparison based on price, bark, and low & slow.
Pit BarrelPit barrel BBQ — vertical smoker
How does a vertical smoker work, what makes it unique, and for which dishes is it ideal?
ComparisonWeber vs. Boretti
Compare build quality, ease of use, accessories, and price to choose the right BBQ.
Comparing KamadosBest kamado in the Netherlands
Kamado Joe, Big Green Egg, and Monolith compared on features, quality, and price.
ComparisonGourmet/Raclette vs. BBQ
Compare preparation, atmosphere, possibilities, and taste to choose what best fits your occasion.
Techniques by method
Specific techniques you apply during a BBQ session — from applying a rub to getting through the stall.
Reverse sear method
Indirect cooking followed by a quick sear — for the most even steak.
TechniqueThe 3-2-1 method for spareribs
The proven low & slow technique for perfect spareribs, explained step-by-step.
PreparationTrimming meat for BBQ
How to prepare meat for low & slow — fat, silverskin, and moisture layer.
During the sessionGetting through the BBQ stall
What the stall is, why it occurs, and when to wrap in butcher paper or foil.
StartupLighting the BBQ — the right way
Chimney starter, firelighters, and the right order without mistakes.
Smoking wood
Smoke is the flavor you can't get anywhere else. These guides help you choose the right wood and use it correctly.
Meat and cuts
Which cut of meat do you choose and why? The anatomy behind the cut determines the technique.
Beef and lamb for low & slow
Which cuts of beef and lamb are suitable, which aren't, and why — collagen explained.
Rub & meatWhich BBQ rub fits which meat?
The complete selection guide — which flavor combinations work and why.
BeefBeef on the BBQ
Brisket, beef short ribs, picanha, and more — all recipes and techniques for beef.
PorkPork on the BBQ
Spareribs, pulled pork, pork belly — all recipes and techniques for pork.
LambLamb on the BBQ
Lamb shoulder, pulled lamb, rack of lamb — all recipes and techniques for lamb.
ChickenChicken on the BBQ
Whole chicken, chicken thighs, wings — all recipes and techniques for chicken.
PorkPork for low & slow
Which cuts have enough fat and connective tissue for pulled pork, spareribs, and long BBQ sessions.
ChickenChicken: anatomy, skin, and low & slow
How breast, thighs, wings, and whole chicken differ in preparation, skin, and ideal BBQ technique.
Premium beefWagyu on the BBQ
What makes Wagyu special and how to grill it without wasting the marbling and flavor.
Specific techniques per dish
In-depth guides for specific dishes where the technique makes or breaks the result.
Picanha on the kamado
Reverse sear and fat cap technique over high heat — specifically for the ceramic environment.
RecipePicanha on the BBQ
The Brazilian recipe with dry rub — 2-zone method, internal temperatures, and slicing.
Spareribs3-2-1 method for spareribs
The proven technique for perfect spareribs: 3 hours smoking, 2 hours steaming, 1 hour glazing.
Troubleshooting and safety
Solve common problems and prepare meat more safely and consistently.
Brining with wet brine
How wet brining works, when to use it, and what ratio of salt to water is needed.
TroubleshootingWhy does the rub fall off the meat?
The causes of a failing rub and how to make spices adhere better.
SafetyIs BBQ unhealthy?
What PAHs and HCAs are and how to limit exposure while barbecuing.
Food safetySafe barbecuing
Prevent cross-contamination and learn how to safely store, prepare, and grill meat.
Weather and safetyBBQing in the rain
How to keep grilling safely in the rain without endangering fire, equipment, or food.
TroubleshootingMeat too dry from the BBQ
Discover why BBQ meat dries out and how temperature, resting time, and meat type influence the result.
Flavor problemWhy does BBQ taste bitter?
Recognize tainted smoke, burnt spices, and other causes of a bitter BBQ taste.
Smoke managementToo much smoke flavor
Prevent sharp, heavy smoke flavors by better coordinating wood type, amount of smoking wood, and airflow.
Advanced BBQ techniques
Delve into specialized preparation methods and competition-level BBQ.
Cold smoking explained
Smoke salmon, cheese, and meat without direct heat and learn to control temperature and food safety.
RotisserieChicken and poultry on a spit
Use even rotation and radiant heat for juicy meat and a crispy crust.
Competition BBQHow does competition BBQ work?
Discover competition categories, judging, and what teams are evaluated on at a BBQ competition.
Technique chosen, rub too?
The best BBQ technique deserves a rub that makes the difference. Discover the full lineup of The Rub Kitchen.
Which rub for which meat?Starter Pack · 3 flavors