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'll find all technical guides from The Rub Kitchen on one page. From the basics of low & slow to the intricacies of reverse sear on a kamado, organized from broad to specific.
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 cuts of meat benefit most from it?
ReferenceBBQ temperatures & cooking times
Core temperatures and cooking times for every type of meat on one clear page.
ToolMeasuring core temperature
How do you use a meat thermometer and where exactly do you insert it?
DonenessTemperature, time, and texture
The three tests to determine doneness — even if you don't have a thermometer at hand.
ResultThe bark and the smoke ring
How is the crispy spice crust formed and what is the role of smoke in it?
Coal setup 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 setups.
2-zone fire on a kettle BBQ
Coals on one side, meat on the other. How to set up, control, and combine both zones.
SetupThe snake method
Briquettes in an arc for 4–8 hours of low & slow without refilling. Explained step by step.
FuelManaging charcoal and briquettes
Refilling, temperature control, 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
What burns longer, what gets hotter, and what suits your grilling style?
ToolsWater 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 specifically detail how to perform low & slow technically on your device.
Low & slow on a kettle
Coal setup, temperature control, water pan, and smoking wood on a steel kettle barbecue.
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 grilling style? Honest comparison 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?
Techniques by method
Specific techniques you apply during a BBQ session — from applying rub to getting through the stall.
Reverse sear method
Indirect cooking followed by quick searing — for the most evenly cooked 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, silver skin, 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 correct sequence 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 are not, and why — collagen explained.
Rub & meatWhich BBQ rub goes with 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
Spare ribs, 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.
Specific techniques per dish
In-depth guides for specific dishes where technique makes or breaks the result.
Picanha on the kamado
Reverse sear and fat cap technique at high heat — specifically for the ceramic environment.
RecipePicanha on the BBQ
The Brazilian recipe with dry rub — 2-zone method, core temperatures, and carving.
Spareribs3-2-1 method for spareribs
The proven technique for perfect spareribs: 3 hours smoking, 2 hours steaming, 1 hour glazing.
Technique chosen, rub too?
The best BBQ technique deserves a rub that makes a difference. Discover The Rub Kitchen's full lineup.
Which rub for which meat?Starter Pack · 3 flavors