Precision Grilling

The easy, no-nonsense way to learn the art of grilling.

What is this?

Do I need it?

Who wrote it?

It's a guide to the fundamentals of grilling.

It's formatted as a series of clearly-explained recipes that walk you through the classic foods and correct techniques. Each recipe explains a fundamental principle and teaches a basic skill.

As you cook your way through, you master your set of core skills and create your set of core recipes. From there, you take it as high as you want.

It's also a guide to the basic laws of grilling. Learn them, and everything gets easier. Ignore them and you won't improve.

All the best grillers know this stuff.

How far you want to take your grilling skills?

If you stick to easy stuff, and it tastes OK, you probably don't need this guide. But the truth is that almost anything tastes better from the grill. If you like simple grill flavors, there's a whole world of awesome foods you should explore.

Once you get total confidence in the classics like steaks, burgers and chicken, you can branch out into legendary creations like ribs, pulled pork, and salmon. Your skills will grow.

You'll grill anything that won't fall through the grate. And you won't need elaborate recipes bacause you'll understand time, temperature and technique.

We're engineers by training. We build grills and develop grilling products for a living. We got into the business many years ago to create the world's finest grills. We've been designing equipment and studying how food interacts with it for a long time.

One day, we realized that we'd been grilling for 20 years and didn't really know what we were doing. So we dug in and figured it out once and for all. It was a lot of work.

We sifted through the BS, tested all the theories, and made the usual mistakes. Benefit from our pain. This will give you a three-year jump-start. There are lots of ways to grill bad food, and only a few ways to grill great food. That's what you get in the guide.

The human animal is born knowing how to grill. It's an obvious fact. Modern science is very close to
identifying the specific gene. Is it time to learn the fundamentals?

The more you know about grilling, the more fun you have!

Once you understand what's going on, you can get it right every time. You can create amazing flavors. You can tackle any recipe and instantly see how to nail it. Memphis-style ribs? No problem. $30 T-bone? Bring it on! Veggies? Fish? Got it covered!

You know what to do!

This is an easy way to have fun on the grill. You learn step-by-step with the smoke, the sizzle and the fire. You learn the basics by preparing great food. Your grill becomes your friend, your tool and your classroom.

You eat your homework.

These skills will last you a lifetime. Ball players shoot free throws, musicians do scales, golfers spend hours on their swing. Everything worthwhile takes training and practice, but here you cook great food, play with fire, and eat your way to graduation. How cool is that?

Some of the things you'll learn:

I. The four fundamental grilling methods.

Once you understand the three variables of temperature, smoke and time you understand the fundamentals of grilling.

It's suddenly clear which combination to use for which foods.

You understand why charcoal grill designs are so radically different.

You open up new options. For example, some meats can be grilled, barbecued OR smoked and turn out excellent. (If you know what you're doing.)

You get the basic competetence to take your skills as far as you want to go.

II. How to "baseline" your grill for consistency

The guide has some basic measurements and tests that will help you calibrate your grill so there are no surprises.

Take the time to do this. Pilots go through ground school. Lab equipment is calibrated. Surgical procedures are perfected over thousands of trials. You can be just as serious about your grilling equipment.

Once you get this initial work out of the way, things get easier and your food gets better.

III. The seven basic techniques.

The seven skills that all serious backyard chefs have mastered.

We explain these in detail, and give you recipes that make it easy to learn them. These (and many more skills) are fun to practice, and priceless to know.

You could probably figure this out on your own.

There is plenty of information out there. You can read the hundreds of books and slog through a thousand websites. But who do you listen to? How do you choose from the millions of recipes? Tired of those dumb ads on the barbecue blogs, the same tired BS in every "grilling 101" article?

"To judge the heat, hold your hand over the coals and count, one mississippi, two mississippi... " This is totally useless advice. Period.

"Parboil your ribs ... and finish them on a two-zone grill at medium heat." There is so much wrong with that! I can't even put the words "boil" and "ribs" in the same sentence. There are scientific reasons why boiling ribs banishes them to barfsville.

We're not taking any extreme positions or offering any radically new methods. We are offering a way to get over the steep part of the learning curve, ground yourself in the fundamentals, and get comfortable at your command post. You don't have to spend years figuring it out.

You can dive as deep as you want.

If you want a technical grilling education, it's in there. We're engineers, and we love the details. You don't have to get down to the nitty gritty, but isn't it nice to know that somebody did? This technical stuff is optional, but if you're a serious student of the art, it gets you to Ninja-level faster.

Each recipe has a deep dive into the science behind what's happening over that fire. We explain why we're calling out certain ingredients, what the pros would look for in a particular dish, and what can go wrong. All written in a short, concise style.

We'll give you a freebie if you help us out:

Here's the deal.

We're hard at work on the Precision Grilling Guide—and we'll be done in a few weeks—but we need your help to finish it. There is so much information that we could put in there. The trick is to sort out the "nice to know" from the "need to know". So could you do us a favor?

Just fill in the short survey on the contact page. There are only four questions. It takes two minutes. All you need is an email address. We won't SPAM you or pass your address to anyone else. (This little survey is our way of getting it right the first time.) We will use your email address to let you know when the guide is released, in case you are interested in buying it. That's all. No tricks.

If you fill out the survey, you can download the chapter from the Precision Grilling Guide that summarizes the vast array of grills on the market these days. There is a method to the grill design madness. We explain the key features and relative strengths of grills, pits, smokers and other oddball outdoor cooking contraptions that mankind has created over the centuries.

We think you'll find it very useful, and it's yours free for giving us your opinion and a few minutes of your time.

Thank you very much!

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