We asked some of our favorite chefs and pitmasters about their go-to store-bought rubs, marinades, and sauces.

We chatted with three outdoor cooking experts from all over the U.S.A and asked them about the fuels they use and why. The battle of charcoal versus wood continues.

You've got the essentials: A spatula, tongs, meat thermometer, people to cook for. Here's what the experts say you need to take your grill game to the next level.

Ketchup can and should be more than crimson sugar sludge. You deserve better.

Everyone knows that where there's smoke, there’s fiery ribs (triple flame emoji!), but sadly not all home cooks have the time, space, or firepower to properly cook a delicious rack of barbecue babybacks on a smoker.

Think beyond wood chips and charcoal.

We’ve got spicy chili oils and creamy avocado sauce on deck.

You can’t have a cheeseburger without cheese.

Every proud owner of a grill has their own way of barbecuing, and most don't take kindly to backseat grilling advice.

Great sides can make or break a cookout.

For me, a burger without cheese is simply incomplete.

Grilling a pizza is like flossing: It takes some time to learn, but once you master it, people get weirdly impressed and sometimes cast you in Katy Perry videos.