The pit
Guide
Temps, wood, names, trouble, the freezer. Everything that is not a recipe and not the clock.
Numbers
Pull temps
Steak, pork blush, poultry two-temps, the stall.
OpenHopper
Wood
What belongs on beef, pork, bird, and fish.
OpenMethod
Techniques
Brine, stall, wrap, rest, two-zone, rib methods.
OpenKit
Gear
What you need by fire. What to skip.
OpenPit
When it goes sideways
Stall stuck, pale bark, dry flat, rubbery ribs, grey steak.
OpenLook
Bark, bend, doneness
What set bark looks like and when to pull.
OpenCase
Butcher names
Delmonico, London broil, country-style ribs that are not ribs.
OpenShare
Cook the freezer down
The order for a half-cow or half-hog so scarce cuts get a night.
OpenBoard
Rubs & sauces
SPG, Memphis dust, Texas thin, Alabama white, chimichurri.
OpenTable
Sides
Potatoes, greens, bread, corn — timed to the meat, not against it.
OpenNext day
Leftovers
Hash, tacos, stock, the sandwich.
OpenBuild
Compose
What you have on the board becomes a cook.
Open