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Backyard Embers

Research-led · No fake testing

Grills, smokers & pizza ovens, chosen honestly.

Research-led picks and plain-English guides — from your first cook to low-and-slow. No hype, no fake testing, just the homework done for you.

See how we choose → Meet Michael

  • 51 guides
  • 9 categories
  • Every pick screened against active safety recalls
Glowing embers in a backyard grill at dusk

Shop by category

Six doors into 51 guides

  • Kettle charcoal grill glowing at dusk

    Grills

    Kettle, cart and portable grills — charcoal and gas, for every patio.

  • Smoke curling from a closed grill lid

    Smokers

    Low-and-slow, done right — electric, pellet, offset, vertical and everything between.

  • Firewood beside a pizza peel

    Pizza Ovens

    Wood-fired, gas and multi-fuel ovens for backyard Neapolitan nights.

  • Flat-lay of grilling accessories

    Accessories

    Pellets, rubs, covers, injectors and thermometers — the gear that keeps a good cook going.

  • Meat thermometer probe on a grill grate

    Technique & How-to

    First cook, temp control, cleaning and seasoning — the depth beyond the gear.

  • A flat-top griddle surface glowing with warm ember light at dusk

    Griddles

    Flat-top smash burgers, breakfast spreads and diner-style cooking — a griddle done right.

What do you cook with?

The first decision that matters. Pick your fuel — we’ll take it from there.

  • Charcoal

    Hands-on fire, real sear

  • Gas

    Weeknight-fast, no fuss

  • Pellet

    Set-and-forget smoke

  • Wood / Offset

    The long way, done right

We research — we don’t run a testing lab, and we never fake “as tested.”

How we pick

Manufacturer specs, owner-review patterns and reputable published testing — cross-checked, never copied.

What we don’t do

No paid placement, ever. No scraped prices — price bands only. No “as tested” claims for gear we haven’t handled.

How we’re paid

Some links are affiliate links — buying through them may earn us a commission, at no extra cost to you.

Read our full methodology →

Seasonal · November

Thanksgiving turkey is a lead-time cook.

A 12–14 lb bird — the most common Thanksgiving size — wants roughly 6–9 hours at 225–250°F, and safe thawing takes days, not hours. Start the plan now, not Wednesday night.

Food safety 165°F

The USDA’s safe minimum, measured with a food thermometer in the thickest part of the breast and the innermost part of the thigh and wing — the safety line and the practical doneness target.

How long to smoke a turkey →

Whole turkey on a smoker grate with drifting smoke

Latest guides

Browse all technique guides →