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Steak Cuts 101: a Guide to the Types of Steak



Whether you're a connoisseur or just starting your steak adventure, we're breaking down the various types of steak that will satisfy your cravings and elevate your dining experience. From rich marbling to mouthwatering tenderness, each cut offers a unique and delectable taste for the perfect steak recipe that will leave you craving more!

Sliced steak to show a red medium rare edge to edge center on wooden cutting board.

Wandering through the meat department of the supermarket can be daunting. There are so many different cuts of beef to choose from that it can be difficult to know where to begin. But never fear because the meat nerds are here! This in-depth post will go over every type of steak, from flank steak to filet mignon. After digesting this guide (literally), we hope you'll have everything you need to pick the best cut of steak so you can craft the perfect steak for any occasion.

Girl Carnivore Pro Tips

  • No matter what steak you buy, cooking it to the proper steak doneness can make or break your enjoyment of it. Be sure to always use a digital meat thermometer for the most accurate results.
  • When it comes to cooking the perfect steak, we rely on our well seasoned cast iron for the perfect edge-to-edge pan sear, particularly with the reverse sear method. Or a proper two-zone fire over a charcoal grill for the most robust flavor.
  • And our secret to the best steakhouse flavor every time? We always finish our steaks in compound butter. It melts over the steak as the steak rests adding that extra layer of umami that takes your meal to a whole new level.

A Meat Lover's Guide: Exploring Different Types of Steak

Whether you prefer your meat rare, medium-rare, or well-done, the world of steaks offers an array of cuts that cater to every palate. From the rich and tender filet mignon to the robust and marbled ribeye, each type of steak boasts its own distinctive characteristics that make it both unique and delectable.

Two raw bone in ribeye steaks with salt, garlic and herbs around them.

Ribeye Steak, Tomahawk Steak, and Cowboy Ribeye 

The Ribeye Steak is one of the most popular cuts of steak, and for a good reason – it's incredibly tender and flavorful. This particular cut of steak gets its tenderness and name from its location – the center of the rib section. The ribs of a cow don't receive much action, resulting in extremely tender steak. In addition, this flavorful steak is loaded with streaks of intramuscular fat which also contribute to the steak's tender texture, making for a perfect pan-seared ribeye.

There are a few variations of this steak other than a simple ribeye. For example, we have the Tomahawk Steak, a piece of meat most notably known for its massive 8-12 inch bone still attached to the meat. 

Another type of ribeye is known as the Cowboy Steak. This manly and rugged cut of meat is a type of bone-in ribeye steak, with around 3-4 inches of bone sticking out, similar to a Tomahawk steak. What better way to top off a cowboy steak than with some cowboy butter! 

Sliced medium rare rosy pink tenderloin filet with sauce drizzled over top.

Filet Mignon

Filet mignon is one of the most delicious and tender cuts of beef you can find, hence why it's one of the most expensive. It comes from a part of the cow called the tenderloin, a muscle that doesn't do much work, making it incredibly tender and juicy. A steak lover's dream.

The name “filet mignon” is French and means “small, dainty fillet” because it's a smaller, more delicate cut compared to other boneless steaks. When you order it at a restaurant or cook it at home, you'll get a thick, mouthwatering piece of beef that's usually round or oval in shape. And you can even save some pennies with our guide on how to trim a beef tenderloin by slicing it at home.


What makes filet mignon extra special is its buttery texture and mild flavor. Since it's so tender, you won't find much fat or connective tissue in it, making it easy to cut and chew. 

When cooking filet mignon, it's usually best to keep it simple to let the natural flavors shine. You can make grilled filet mignon, pan-seared filet mignon with some brandy peppercorn sauce drizzled on top, or sous vide filet mignon, as each of these cooking methods will preserve the steak's juices and flavor.

New york strip steak with flakey salt on a slate board.

New York Strip Steak 

A New York strip, also known as a “New York steak” or “strip steak,” is another fantastic cut of beef that's popular among steak lovers. It's a mouthwatering, juicy piece of meat that comes from the short loin of a cow.

The New York strip stands out because of its perfect balance of tenderness and flavor. It's not as tender as filet mignon. However, it's still quite tender and has a rich, beefy taste that many people absolutely adore.

The name “New York Strip” might make you think it's specific to New York. However, it's actually a popular cut you can find in steakhouses and supermarkets all over the US. In fact, you'll find it on many steakhouse menus because of its deliciousness! And did you know the only difference between a New York Strip Steak and a Kansas City Strip Steak is that the KC steak comes with the bone?

We're looking for hot and fast treatment when cooking a New York Strip, like grilling or this pan-seared New York Strip. Or, if you want to get really fancy, you can even do a reverse-seared New York Strip. This helps to lock in all those yummy juices and create a nice crust on the outside while keeping it tender on the inside.

T-bone steak thats been rubbed with spices and salt.

T-bone Steak 

Here's an ode to one of the most mouthwatering steaks out there – the T-bone steak! It's a real treat for all meat lovers, especially this Grilled T-bone Steak, or even try something fancy like an Espresso Grilled T-bone Steak!

The T-bone steak is a big, juicy cut of beef that's known for its distinctive t-shaped bone in the middle, which divides two delicious sections of meat. On one side, you get the tender and milder-tasting filet mignon; on the other, you have the New York strip, full of rich, beefy flavor. It's like getting the best of both worlds in one steak!

When cooking a t-bone steak, you'll usually fire up the grill to get that perfect sear on the outside while keeping the inside tender and juicy. The bone in the middle adds extra flavor and helps distribute the heat evenly, giving you a deliciously cooked piece of meat every time.

Raw porterhouse steak in a large skillet.

Porterhouse Steak 

The Porterhouse Steak is like the big brother of T-bone steak! When you want a real feast of flavors, this is the steak you go for! 

The porterhouse steak is a massive, mouthwatering cut of beef that's perfect for big appetites and special occasions. It's similar to the T-bone steak, but the porterhouse has an even bigger portion of the tender filet mignon on one side and a generous New York strip on the other. It's like the ultimate combo of tenderness and rich, beefy taste, all in one glorious steak!


When you make a pan-seared porterhouse steak, you'll get that beautiful caramelized crust on the outside while locking in all the juicy goodness on the inside. It's a fantastic way to cook it if you're in the mood for some indoor cooking and want to enjoy that delightful seared flavor.

If you're thinking about having a barbecue or simply adore the taste of grilled meat, try a grilled porterhouse steak! The sizzling heat of the grill works its magic, infusing the steak with a mouthwatering smokiness and a delectable charred flavor. 

Chuck eye steak.

Chuck Eye Steak 

This budget-friendly cut comes from the shoulder of the cow, just slightly further up from where ribeyes are cut. Because of this cut of steak's proximity to the ribeye, it has some marbled fat that lends to its beefy flavor. It's like a ribeye but without the price tag!

One thing to note about chuck eye steak is that it shouldn't be cooked past medium, as it can get tough the longer it cooks. This cut of beef does best with a little pan-sear or grill, allowing its natural flavors to come out. 

Raw ranch steak.

Ranch Steak 

This cut of beef is affordable, lean, and versatile, with a robust beefy flavor, making it a great steak for any occasion. It comes from the chuck primal roast of the cow, which means it can be cooked slowly for stew or hot and fast in a pan or grill like this pan-seared ranch steak.

Similar to a flat iron or flank steak, ranch steak can become tough if cooked past medium, so it's important to marinate it or cook it slowly to ensure maximum flavor and tenderness. 

Sliced flat iron steak over marinara tossed veggie noodles.

Flat iron steak 

The flat iron steak comes from the shoulder area of the cow. It's known for its incredible tenderness and juicy, bold, beefy flavor.

Its unique shape sets the flat iron steak apart – a little rectangular piece resembling an old-fashioned flat iron. Hence the name!

One thing that makes the flat iron steak so special is that it used to be considered a less desirable cut. But, some brilliant chefs discovered its potential, and now it's a real favorite among foodies and meat lovers.

Here's a pro tip – when cooking flat iron steak, it's best to keep it to medium-rare or medium doneness. Overcooking it might make it a bit tough, and you don't want to miss out on that fantastic tenderness. One of our favorite cooking methods to prevent overcooking is sous vide, like in our Sous Vide Flat Iron Steak. Using the sous vide method provides a more restaurant-like quality of doneness every time without overcooking. Grilled flat iron is also great cooked hot and fast on the grill.

Sliced sirloin filet on a back plate with fries.

Sirloin Steak 

Sirloin steak comes from the back of the cow, behind the ribs, known for its great balance of flavor and tenderness. It's not as fancy as some other steaks, but it's definitely not lacking in deliciousness! It's a versatile cut of meat, perfect for use in a variety of steak recipes. 

When you're in the mood for some juicy and savory goodness, Grilled Top Sirloin Steaks are a fantastic choice. Just throw them on the grill, and you'll get that perfect char on the outside, keeping the inside tender and full of flavor. Or dress things up by pairing a pan-seared top sirloin filet with a red wine steak sauce.

Sliced picanha on a cutting board with sliced peppers,

Top Sirloin Cap (Picanha)

Known as the prime choice of Brazilian steakhouses, the top sirloin cap, aka ‘picanha,' comes from the top part of the sirloin. This type of steak has a thick layer of fat on top, lending to a rich, tender taste, making it a favorite among steak lovers. 

​Although the top sirloin cap is a desirable cut of meat for many, it isn't found at most grocery stores. Instead, this cut of beef would need to be purchased at your local butcher. 

As for preparing this cut of meat, you have a couple of options, like pan-searing and grilling. This cut has a strong beef flavor. We love it smoked on a gas grill or over charcoal as a Rotisserie Grilled Picanha to infuse wood smoke into it.

Raw Newport steaks.

Tri-Tip (Bottom Sirloin) 

This triangle-shaped steak comes from the tri-tip roast, part of the bottom sirloin. Although this cut of beef is on the leaner side, it still has some fat around it, which lends to its buttery, beefy flavor. 

This type of steak's best cooked on a grill, like this Rustic Grilled Bavette Steak Salad and Grilled Tri-Tip Steak, or in cast iron like this Pan-Seared Tri-Tip Steak. 

Raw flank steak.

Flank Steak

Flank steak comes from the belly of the cow, and it's known for its bold, beefy flavor, and very similar to a bavette steak. It's a bit leaner than some other steaks but still, super juicy and tender if you cook it just right, especially if you use a flank steak marinade. 

Flank steak is used in a variety of dishes, from a traditional Grilled Flank Steak to an appetizer like Flank Steak Pinwheels. You can also get creative with marinades and rubs since this cut of meat isn't as flavorful as other cuts of meat. For example, you can use coffee to make a Coffee Crusted Flank Steak! Flank steak is also the preferred cut of meat for Steak Fajitas because it cooks quickly and is affordable!

Skirt Steak 

Skirt steak comes from the cow's diaphragm muscle, and it's known for its super rich and beefy flavor. It's got this lovely texture that's a bit loose, but when you cook it just right, it becomes incredibly tender and juicy.

This cut of beef is super versatile. You can cook it up in all sorts of delicious ways! One classic way to enjoy it is by making some mouthwatering Steak Tacos. Another great way to serve up a skirt steak is by grilling it and topping it with a bright chimichurri sauce, a smoky sauce full of herbaceous, zesty flavors! 

One thing to keep in mind is that skirt steak is best when cooked to medium-rare or medium. It can get a bit tough if you overcook it, so be mindful of the cooking time.

Hanger Steak 

Hanger steak is this incredible cut of beef that's a hidden gem in the culinary world! Hanger steak comes from the cow's diaphragm, and it's got this unique and beefy flavor that's out of this world.


Hanger steak is known for its coarse grain that's super juicy and tender when you cook it just right, like in this Steak Frites recipe. It's like a melt-in-your-mouth experience!

One thing to know about hanger steak is that it used to be known as the “butcher's cut” because butchers would often keep it for themselves. But since this cut of beef has risen in popularity over the years, we get to enjoy it now too!

When it comes to cooking hanger steak, you've got a few options. Grilling is a classic choice that brings out its robust flavors and gives it that lovely char on the outside. But you can also pan-sear it or broil it in the oven – either way; you're in for a real treat.

One thing to keep in mind is that hanger steak has thick connective tissue running through the center. So when you're preparing it, remove that tough membrane to make it even more tender. You can also use a steak marinade to help tenderize the fibers too.

Types of Steak (Infographic)

Infographic for steak cuts divided by primal.

Prime vs. Choice vs. Select Grades 

When shopping for a great steak, check the meat label for the USDA grade clearly marked.

Prime Grade

Prime grade is the highest quality with abundant marbling. You can typically find this type of steak in restaurants and hotels because of its tender flavor and buttery texture. This beef cut only makes up around 2-3% of beef available, raising its price point. 

Choice Grade

Choice grade is high-quality meat with less marbling than prime yet still tender and juicy. This type of beef cut makes up around 50% of the beef available, making it a great option for those who want to enjoy quality beef on a budget. 

Select Grade

Select grade is leaner with minimal marbling, making it less juicy but tender. This type of beef cut is perfect for marinating to ensure maximum juiciness and flavor. In addition, you'll most likely find this beef in ground form. 

Hand holding a steak to show waygu marbling.

Wagyu vs. Kobe Beef 

It used to be that an Angus steak was what you found at top-tier restaurants, and that is still a quality steak. But with new options popping up, it's good to know what each means.

Wagyu Beef

The term ‘wagyu‘ refers to a Japanese cow, where the meat comes from. It's a luxury cut of beef most notably known for its intense marbling, which lends to its rich flavor profile that practically melts in your mouth. However, this type of marbling isn't like your typical ribeye. It has intense intramuscular marbling weaving throughout the inside of the muscle, providing a hearty and rich flavor experience and a high price point, as high as $200 per pound. 

Kobe Beef

Kobe beef is a specific type of Wagyu (Japanese black cow) from the Kobe region. Similar to Wagyu beef, it has tons of intramuscular marbling. However, this beef is held to an even higher standard than wagyu, such as how much the cows weigh and the breed of cow. Because of the high standards and rarity of the cow, this cut of beef can run as much as $300 per pound!

Waygu New York strip steak on a slate board with flakey salt, garlic cloves and rosemary.

How To

Master the art of cooking a perfect steak on a gas grill with our step-by-step guide. Get juicy, tender, and flavorful results every time!

Beef Recipes

Discover the top steaks for grilling perfection. Our expert guide reveals the juiciest cuts, from ribeye to T-bone, ensuring a sizzling and flavorful grilling experience.

Beef Recipes

Discover the affordable grilling options with our guide to cheap cuts of beef. Delicious and budget-friendly choices for your next BBQ feast. 🥩🔥



We've reviewed over 20 of the best places to order meat online in 2023 for high end wagyu, monthly subscriptions, daily use, and gift giving!

Big t-bone steak with grill marks plated with a broken poached egg atop and bites taken from the tenderloin side.



Chuck, flank, and skirt steak tend to be the toughest cuts of steak because they come from the most used parts of the cow. However, a quick steak marinade can really amp up the flavor and tenderize these cuts. When cooked properly, they are some of our favorite steaks!


It depends on what you're looking for. Ribeyes tend to be more tender due to their heavy marbling. On the other hand, sirloins are more flavorful but not as tender. We love both but choose top sirloin filets when we want a lean beefy steak and ribeyes when we want mouthwateringly tender bites and aren't against a few extra pennies.


Filet mignon, ribeye, and sirloin are some of the most popular types of steak cuts.


Filet mignon
Denver steaks
Ribeye steaks
Top sirloin filets
Strip steaks

What are the best wines to pair with steak?

Red wine is the best wine to pair with steak. One rule of thumb to follow is that lighter wines pair better with leaner cuts of beef, and more robust wines pair better with fattier cuts of beef. 


The best steaks for grilling are the ribeye, New York strip, filet mignon, t-bone, and porterhouse steak.


Check out this guide for ordering meat online! We get our everyday beef from Porter Road and our specialty steaks from a variety of online purveyors.

Infographic for types of steak cuts.

By: Kita
Title: Steak Cuts 101: a Guide to the Types of Steak
Sourced From:
Published Date: 8/3/23


Frequently Asked Questions

How do I clean a charcoal barbecue?

Remove any food residue and clean the grill thoroughly with water. Before you use your grill, make sure it is at least half-way heated. You can scrape grease off grates using a metal spatula. Once cleaned, wipe down the grates with a damp cloth.

If you don't have a grill brush, you can also use a piece of wire mesh to scrub the grates. After cleaning, rinse the grates.

How to Start an Electric Grill

Find a reliable supplier to purchase quality equipment at affordable rates in order for you to begin an electric-grill. The first thing you need to do is decide on the grill type that you want. Next, think about how much space you have, where you intend to place it and whether you will use gas or electrical. The last thing you need to decide is whether you want to use propane or charcoal grills.


What Can I Leave My Charcoal Grill On For?

To finish cooking an item, you can leave the charcoal grill on for several hours. Be careful not to leave your grill on because it could get too hot.

It is best to wait for 30 minutes before you turn your grill on. After 30 minutes, the coals should have cooled enough to prevent flare-ups.

It is best to leave your charcoal grill on for at least one hour. After an hour, the majority of the coals have been consumed.

Three hours is the worst time to get your charcoal out. Your charcoal will be mostly black by this time and have become unusable. Charcoal won't be able to generate much heat.

What is the difference of a barbecue and a smoker?

Grills use open flames to cook food. A smoker is an appliance that uses smoke to prepare food.

Grills are commonly used for grilling meats and vegetables, as well seafood, poultry, and other foods. Smokers are commonly used to smoke meats and cheeses as well as fruits and vegetables.


There are many grills on today's market. Some grills are better suited to certain foods than others. For example, a pellet barbecue is ideal for large cuts, while a grill pan is best for smaller cuts. A kettle grill, however, is better for cooking chicken breasts or steaks.


  • Flip the steak over at about 60% of the cooking time. (
  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (

External Links

How To

Here are 25 tips that will help you become a master of outdoor cooking.

These tips will help you learn how to cook outdoors with pellet smokers.

  1. Slow cooking can be achieved by a pellet smoker. Slow cooking is ideal when smoking meats, poultry or fish. For maximum flavor, cook these items at low temperatures for long time periods.
  2. Smoke foods slowly. You can dry out foods if you smoke too quickly. Smoke food slowly until desired tenderness.
  3. Spices can be added during the final stages. Smoked foods can be enhanced with spices added in the last stages.
  4. Keep the lid closed. Keeping the lid closed prevents moisture loss and helps keep the temperature constant.
  5. Keep your pellet smoker clean. Regular cleaning will ensure that your pellet smoker is free of any debris or odors.
  6. Buy quality pellets. High-quality pellets will ensure your pellet smoker runs smoothly.
  7. Don't overload the pellet smoker. Overloading your pellet smoker can increase the danger of fire hazards.
  8. You must ensure that your air vents work properly. Smoke escapes through air vents, which prevents fires.
  9. It is important to check the temperature gauge regularly. You can monitor the progress in your meals by checking it frequently.
  10. Make small batches. Cooking large quantities can lead to a loss of time and money. It is easier to cook smaller batches of food, which saves both time as well as money.
  11. Properly store food. Properly storing food preserves its freshness and preserves it's taste.
  12. Use a digital thermometer. A digital thermometer can accurately measure the temperature of your food.
  13. Use a timing device. Timers allow you to track how long it takes for different kinds of food to cook.
  14. Use a scale. Measuring the weight of your food before and after cooking saves time and money.
  15. Use a deep fryer. A great way to add flavor is to deep fry foods.
  16. Use a freezer. One of the best ways to preserve food is by freezing it.
  17. Use a refrigerator. Refrigeration reduces spoilage and makes it possible to store food for longer.
  18. Use a vacuum sealer. Vacuum sealing food locks in its juices and nutrients.
  19. Blend in a blender. Blending food releases its juices. It enhances its flavor.
  20. Use a juicer. Juicing food helps reduce waste and improves digestion.
  21. A pressure cooker is an option. Pressure cooking removes most of the water in food, which results in quicker cooking times.
  22. Use a microwave oven. Microwaved food reduces cooking time and energy consumption.
  23. Use a rotisserie. Rotisseries allow food to brown evenly by turning it over constantly.
  24. A spice rack is an essential tool. Spices add flavor to food.
  25. A slow cooker is a good choice. Slow cookers take less time to prepare certain meals.

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Grilling Tips

Vertical vs Horizontal Smoker: Comparing Cooking Styles for BBQ Enthusiasts



When it comes to smoking meats, the choice between a vertical and a horizontal smoker is a pivotal decision that can affect the ease of smoking, the flavor of the food, and the overall smoking experience. 

Vertical smokers are typically more compact, making them a convenient option for those with limited space. Their stacked design increases heat naturally, leading to more efficient smoking and energy use. In contrast, horizontal smokers, often offset smokers, have a side chamber where the heat source is located. 

This setup promotes better airflow and can give you more control over the temperature, which is beneficial for cooking larger cuts of meat that require a longer smoking time.

A vertical smoker stands tall next to a shorter horizontal smoker, emitting smoke and heat

The differences in design also play a role in the capacity and versatility of the smokers. A vertical smokers may have less cooking surface area, but it's usually easier to maintain the right smoking environment, which is crucial for beginners or hobbyists. Horizontal smokers provide more space for multiple racks of ribs or briskets and often feature additional cooking methods like grilling. Considering the pros and cons of each style, including factors such as temperature control, smoke distribution, maintenance, and cost, will help you decide which smoker is the best fit for your backyard barbecues.

Key Takeaways

  • Vertical smokers are space-efficient and easier to use, ideal for beginners.
  • Horizontal smokers offer greater capacity and temperature control for large cuts.
  • The choice of smoker impacts flavor, maintenance needs, and overall costs.

Understanding Smokers

A vertical smoker stands tall, with multiple racks for smoking food. A horizontal smoker is long and low, with a large chamber for smoking

In my exploration of smokers, I've discovered their unique features and how they impact the smoking process. Allow me to share some specifics about the basics of smoking meat and the distinctions between vertical and horizontal smokers.

Basics of Smoking Meat

Smoking meat is a cooking technique that tenderizes and infuses meat with a smoky flavor. It involves slow-cooking meat at low temperatures over an extended period, typically with wood chips or charcoal to produce smoke.

outdoor kitchen cabinets stainless steel

Vertical Smokers

Vertical smokers are tall and often cylindrical, ideal for tight spaces. In my experience, the heat source is below the smoking chamber, and the smoke rises naturally through the cooking area. This design tends to be more fuel-efficient, as explained by Carnivore Style.

Horizontal Smokers

Horizontal smokers and offset smokers lay out the cooking area and heat source on a horizontal plane. I've appreciated their versatility, providing space to grill directly over the heat source. Horizontal smokers allow for better temperature control and airflow adjustment, perfect for smoking large cuts of meat, as detailed by Griddle King.

Design Differences

Vertical smoker: tall, narrow structure with multiple shelves. Horizontal smoker: wide, rectangular shape with a single large cooking chamber

In comparing vertical and horizontal smokers, examining how they're built and how heat travels within them is key. I'll guide you through their construction differences and heat management systems.


Construction and Shape

Vertical smokers are designed with a compact stature, where the smoking chambers stack over the heat source. This design makes them ideal for those who have limited space. They often resemble a tall box or cylinder, so many refer to them as cabinet smokers. On the other hand, horizontal smokers typically feature a long, horizontal chamber with an attached firebox, which makes them look similar to traditional barbecue grills. Thanks to this layout, they usually provide a larger cooking surface, which is beneficial for smoking big cuts of meat.

Heat Source and Flow

In a vertical smoker, heat rises naturally from the bottom, creating a consistent and direct heat flow through food racks. This can result in more even cooking with less need to rotate the meat. The heat source is typically found directly below the cooking area, which can make fuel management a bit easier. With a horizontal smoker, the heat source is located in a separate firebox alongside or below the main chamber. Smoke and heat enter the main chamber through a small hole or conduit, flowing across the food before exiting the chimney. This design requires more attention to maintain a consistent temperature, especially for longer smoking sessions.

Ease of Use

A person effortlessly adjusts a vertical smoker while struggling to maneuver a horizontal smoker

In my experience, the user-friendliness of smokers can vary significantly depending on their design. Let's look at how vertical and horizontal smokers operate to give you a better sense of what to expect for ease of use.

Operating Vertical Smokers

Vertical smokers are generally known for their simplicity. I find them particularly straightforward because of their stacked design, making it easier to access and add fuel or wood chips. These smokers typically have a water pan that helps control the temperature and maintain humidity. The control mechanisms are usually user-friendly, and I've noticed most models have easily adjustable vents and dampers, allowing me to manage the smoke and heat levels with minimal fuss.

Operating Horizontal Smokers

Horizontal smokers, especially the offset kind, have a different dynamic. They require more attention and technique, as I have to maintain a consistent fire in the offset box and manage heat distribution across the main chamber. I often find myself adjusting the vents frequently to keep the temperature steady. Despite this, I appreciate my greater control over the cooking process, particularly when I'm looking to achieve a specific flavor profile or bark on my smoked meats. The larger cooking surface also provides me with more space for different types of food.

Capacity and Sizing

A large, vertical smoker stands next to a smaller, horizontal smoker. The vertical smoker looms over the horizontal one, showcasing its capacity and size difference

When selecting a smoker, considering the amount of food you plan to smoke is crucial. Here's how capacity varies between vertical and horizontal smokers.

Vertical Smoker Capacity

Vertical smokers are known for their compact design, ideal for smaller spaces. Typically, I've found that they offer multiple racks or shelves, allowing you to smoke a decent amount of food, such as ribs, sausages, and chicken pieces vertically. The capacity can often be ample for household use, but it may be somewhat limiting if you're looking to host larger gatherings. For example, a medium-sized vertical smoker can generally hold 3-4 racks of ribs or 2-3 whole chickens.

Horizontal Smoker Capacity

Horizontal smokers, on the other hand, usually feature a larger footprint. This means they can accommodate more significant cuts of meat or a higher volume of food in a single session. In my experience, horizontal smokers are the go-to for events or for people who like to smoke large batches of meat. A common size for a horizontal smoker could easily handle upwards of 6-8 racks of ribs or 4-6 whole chickens. The often included firebox on the side doubles as a grilling space, which adds to the versatility.


outdoor kitchen islands and bars

In essence, if you need more room and versatility for bigger smoking sessions, a horizontal smoker might be what you need, while a vertical smoker caters well to everyday family needs.

Temperature Control

When I'm smoking meats, I find temperature control the cornerstone of creating that perfect, tender brisket or deliciously smoky ribs. Getting that balance right relies heavily on the type of smoker I'm using and understanding how each manages heat.

Managing Heat in Vertical Smokers

In my vertical smoker, heat and smoke travel upward, making more efficient use of space and fuel. Maintaining a constant temperature is often simpler in my vertical unit because the heat source is directly below the cooking area and doesn't require as much tending. However, keeping an eye on it is crucial since some models can have trouble keeping heat consistent. For example, vertical smokers are often said to be space-efficient and great for beginners, which I agree with because they're less tricky to manage heat-wise.

Managing Heat in Horizontal Smokers

With my horizontal smoker, the firebox is off to the side, which creates a different heat distribution challenge. I'm always mindful that heat management here can be less straightforward because the smoke and heat must travel a longer path to exit the chimney. Horizontal smokers offer more versatility but require more attention to temperature control, especially when cooking larger meats. My experience aligns with the commonly held view that horizontal smokers offer better temperature control for large cuts due to their design, which often includes multiple dampers for fine-tuning airflow and temperature.

Flavor and Smoke Distribution

Smoke billows out of the vertical smoker, while the horizontal smoker evenly distributes flavor

When I talk about smokers, the flavor and how smoke moves through the unit are key aspects. In my experience, the design directly influences how the smoke is distributed and impacts the taste.

outdoor kitchen cabinets uk

The smoke travels across the meats for horizontal smokers, flowing from one side to the other. This journey allows the smoke to envelop the meat, potentially giving stronger smoke flavor as it lingers before exiting the chimney.

In vertical smokers, the heat and smoke move upwards, passing by the meats in a more direct path. Due to their design, vertical smokers might provide a more even smoke distribution since heat naturally rises, ensuring the smoke bathes the meat consistently.

Here's a succinct breakdown:

  • Horizontal smokers:
    • Smoke travels horizontally.
    • Meat gets exposed to smoke longer.
    • Possible for intense flavor.
  • Vertical smokers:

As for me, I find using a vertical smoker quite efficient for a uniform smoky taste, while I choose the horizontal type when I aim for a bit more intense flavor in my barbecue.

Cleaning and Maintenance

A person cleaning and maintaining a vertical vs horizontal smoker, using a brush and cleaning solution to scrub the interior and exterior surfaces

Maintaining and cleaning smokers is essential for their longevity and ensuring good flavor in your smoked meats. I'll outline some straightforward approaches to cleaning both vertical and horizontal smokers.

Cleaning Vertical Smokers

For vertical smokers, I remove any loose debris from the cooking chamber after it has cooled down. Regularly wiping the racks and interior surfaces with water and mild detergent helps prevent buildup. I use a grill brush for tougher residues—it's effective and doesn’t scratch the surface. It's crucial to rinse thoroughly and air-dry to prevent rust.

Cleaning Horizontal Smokers

When cleaning my horizontal smoker, I pay special attention to the longer smoke path, which can accumulate more residue. After each use, I make it a practice to brush off the grates and empty the firebox. Occasionally, taking apart the smoker to scrub each component with a steel brush goes a long way in maintaining a clean airflow. Ensuring the smoker is dry before reassembling minimizes the risk of rust.

Cost Considerations

When I'm looking into buying a smoker, I always pay attention to how much I'll need to invest upfront and over time. Let's break down what you might expect regarding costs for vertical and horizontal smokers.

Firstly, vertical smokers are often more cost-effective at the purchase point. They generally require less material to manufacture and can be easier to design, thus sometimes being lighter on the wallet. They can also be more energy-efficient because their design lowers ongoing costs.

  • Initial Cost: Typically lower than horizontal smokers
  • Energy Efficiency: Often higher, leading to lower fuel expenses

On the other hand, horizontal smokers usually come at a higher initial price. They're often larger and may come with more features, which can drive up the cost. However, their design often caters to consistent temperature maintenance, which can be a boon for serious BBQ enthusiasts aiming for perfection with larger cuts of meat. They may use more fuel, but the versatility might be worth the extra cost for some.

  • Initial Cost: Generally higher due to size and features
  • Fuel Usage: Can be higher; consider this for long-term costs

Remember, additional features and build quality can affect the price of both types. So, it's wise to consider both the short-term and long-term expenses. Sometimes the right choice isn't just about what's cheaper to start but what aligns best with my smoking style and how often I plan to use it. For more on the differences, check out these insights on vertical and horizontal smokers.

Popular Models and Brands

A vertical smoker stands tall next to a compact horizontal smoker. Both display prominent branding and sleek designs

When I look at the range of smokers available, a few standout models and brands consistently catch my eye. Here's a brief overview:

Vertical Smokers:

  • Weber Smokey Mountain: It's an icon for a reason—efficient, durable, and perfect for my backyard smoking sessions.
  • Masterbuilt: Their electric and propane models are great for beginners. The digital control panel on their electric smokers is something I find super convenient.
Brand Model
Weber Smokey Mountain
Masterbuilt Digital Electric Smoker
Dyna-Glo Vertical Offset Smoker

Horizontal Smokers:

  • Oklahoma Joe's Highland: This smoker, with its heavy-gauge steel construction, is something I'd recommend for those who take their smoking seriously.
  • Traeger: Known for wood pellet grills, Traeger allows me to add that delicious smoky flavor with ease.


  • For versatility, Traeger stands out in the horizontal category—they lead the pack in wood pellet smoker-grill combos.
  • Want a traditional smoking experience? Oklahoma Joe's offsets.

Whether you're a novice or a seasoned pitmaster, these brands offer some of the best experiences in my opinion. Happy smoking!

Frequently Asked Questions

A vertical smoker and a horizontal smoker side by side, with smoke billowing out of their chimneys, surrounded by a group of curious onlookers

In this section, I'm going to address some common queries regarding vertical and horizontal smokers, focusing on their advantages, flavor outcomes, drawbacks, and suitability for different spaces.


What are the advantages of choosing a vertical smoker over a horizontal one?

Vertical smokers are typically more space-efficient and can be a great choice for beginners. Thanks to their design, they often require less fuel and are easier to manage in terms of temperature, which is especially beneficial for those new to smoking.

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Are there different flavor results between vertical and horizontal smokers?

Yes, the flavor results can vary. A horizontal smoker might offer a more traditional smoke flavor, as they often allow for better smoke circulation around the meat. They have the space to create a two-zone system, which can contribute to a richer, smokier flavor profile.

What are some common drawbacks of using a vertical smoker?

One of the drawbacks is that they might not be as versatile as horizontal smokers for cooking more massive cuts of meat or multiple food items simultaneously. The stacked racks can limit the size of meat you're able to smoke at once.

How does cooking meat in a vertical pellet smoker differ from a horizontal smoker?

Cooking meat in a vertical pellet smoker generally provides more consistent temperature control and can be more fuel-efficient. In contrast, a horizontal smoker requires more attention to maintain consistent temperatures but can offer greater versatility for cooking large cuts of meat.

Can you recommend the best type of smoker for small outdoor spaces?

I'd recommend a vertical smoker for small outdoor spaces due to its compact footprint. They can fit into tighter spaces without sacrificing the quality of the smoked meat.

Do vertical smokers use fuel more efficiently than horizontal smokers?

Generally, vertical smokers are considered more fuel efficient than horizontal smokers. Their design allows heat and smoke to rise naturally, leading to more efficient fuel use and better insulation.

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Grilling Tips

The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth



In my previous blogs, “Grilled Pizza with FlavrQ: A Wood-Fired Experience On Your Gas Grill” and “Gas Grill with the Searing Heat of Charcoal? Try This Sizzling Argentinean Surf and Turf,” I introduced you to FlavrQ. The FlavrQ Grid System was developed by grilling, smoking, and barbecue experts and is designed to “Boost Your Q” on your gas grill. The FlavrQ system allows you to add natural, wood charcoal grilled flavor to the food you cook on your gas grill and consists of the FlavrQ Grid and charcoal chips.

The FlavrQ Grid System

How does the system work? The FlavrQ Grid is placed under the grates of your gas grill. The charcoal chips are then placed on the grid.

FlavrQ Grid System

You ignite your gas grill as usual; the charcoal chips are hot in just a few minutes, and you’re ready to go. The high heat of the charcoal chips increases the temperature you can cook at and imparts a natural wood flavor. The grid is easy to install, is stainless steel, and can be left in your grill. The charcoal chips are made from Canadian sugar maple. The ultra hot charcoal chips sear your food faster than when cooking with gas alone. The charcoal chips leave minimal ash and requiring minimal clean up.

FlavrQ Grid System Clean

If you haven’t tried or seen the searing power of the FlavrQ, then I think this dish will make you want to give it a try. A nice sear creates a crusty exterior while the inside of your steak, pork chop, or piece of fish remains moist on the inside.

Grilled Lamb Chops

The warm spices of Moroccan cooking inspired this dish. Since lamb is the one of the most cooked meats in Morocco (in the world, really), I decided to sear lamb chops over the FlavrQ system.

I already had the FlavrQ Grid in my gas grill, so I just had to add the charcoal chips and start the gas grill as usual. The FlavrQ Grid can be conveniently left in the grill even when you’re not using it.

While the grill and the charcoal chips heated up, I prepared the lamb chops and veggies. I started by painting the lamb chops with olive oil and then seasoning them with a Moroccan spice rub. Next, I cut a red onion, a red and yellow pepper, and one zucchini into one-inch pieces. I tossed the veggies with olive oil and seasoned with the same Moroccan spice rub. I skewered the veggies on flat metal skewers. The flat skewers keep the veggies from spinning while cooking.


Grilled Lamb Chops and Veggies

I also prepared a chermoula sauce to pair with the lamb and veggies. In a food processor, I combined the Moroccan spice rub, olive oil, parsley, garlic cloves, and preserved lemon. Chermoula is the Moroccan version of an Argentinian chimichurri.

Once the charcoal chips were glowing hot, I placed the lamb chops on the grill grates. I seared the chops for 90 seconds and gave them a quarter turn and cooked for another 90 seconds. I flipped the lamb chops and repeated the process. I placed the lamb chops on a wire rack over a sheet pan to rest.

Lamb Chops on the Grill

While the lamb chops rested, I grilled the veggies.

Grilled Veggies

The lamb chops developed a crispy and flavorful exterior due to the Moroccan spice rub and the high heat of the FlavrQ system. The lamb chops were juicy inside. I enjoyed the contrast of crusty exterior and the tender inside. The grilled veggies developed a nice char and paired perfectly with the lamb chops. The Moroccan spice rub boosted the flavor of the fresh veggies and tied the whole meal together. The chermoula with the preserved lemon added a freshness to each bite.



If you are looking for the perfect sear on a meat, fish, veggies, or fruit the FlavrQ system doesn’t disappoint.

Moroccan-Inspired Grilled Lamb Chops and Veggies with Chermoula Recipe

Grilled Lamb Chops

Get The Recipe »


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The post The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth appeared first on

By: Daniel Hale
Title: The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth
Sourced From:
Published Date: 9/26/23

Frequently Asked Questions

How Long Can My Charcoal Grill Stay On?

For a long time, your charcoal grill can be left on to cook an item. Be careful not to leave your grill on because it could get too hot.

After 30 minutes, the best time to turn off your grill is. This is when the coals have sufficiently burned to stop any flare-ups.


The second best time to take your charcoal grill off is after one hour. You will find that most of your charcoal is gone by the time you are ready to eat.

After three hours, it is best to dispose of your charcoal. By this time, most of the coals in your firewood will have gone black and are no longer useful. Charcoal will also cease to provide heat.

How to keep a charcoal grill lit?

You need to first light the charcoal grill and then place the coals on the grill. This is easiest to do with a chimney starter. The chimney starter is a tube made of metal filled with charcoal briquettes. When ignited, hot air rises through the chimney to ignite the charcoal in the grill.

How to Set Up and Light a Charcoal Grill?

Charcoal grills come in two types: electric and charcoal. Electric grills are easier to operate than charcoal grills but don't produce the same amount of heat. Electric grills are also less expensive than charcoal grills.


First place coals around the bottom half of the grill to light a charcoal grill. Next, add wood chunks or chips to the firebox. After the coals are heated, use tongs and spread them out evenly on the grill. Once the coals have started to burn, take off the lid and wait for them all to go out.

How to Start an Electric Grill?

It is important to find a trusted supplier that sells high-quality equipment at affordable prices before you start an electric barbecue. The first thing you need to do is decide on the grill type that you want. Next, think about how much space you have, where you intend to place it and whether you will use gas or electrical. The last thing you need to decide is whether you want to use propane or charcoal grills.


  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (
  • Nearly 70 percent agree they'd prefer two extra hours of sleep over a piece of expensive jewelry. (

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How To

Five Common Mistakes When Grilling Over Charcoal

You should avoid making mistakes when grilling with charcoal. Five rookie mistakes to avoid when grilling charcoal are listed below.

1) Do not use too much charcoal.

It's easy to burn your food when you don’t know how to properly grill. If you want to cook something, then you must first put the right amount of charcoal into the grill. It is important not to add too much charcoal as this can cause the fires to go out very quickly. This could mean you don't get heat from your fire. In addition, you may also lose the flavor in your food.


2) Keep the lid shut.

If you keep the lid open while cooking, you might end up losing the smoke that gives your food its unique taste. It is better to close the lid, so that the smoke doesn't escape. But, you should not cover the entire grill. To make sure you can still see what is happening, cover only half the grill.

3) Do not forget to turn off your gas.

Never forget to shut off the natural gases before closing the lid. You will be exposed to a lot carbon monoxide poisoning. Grilling is one of most common causes for death.

4) Do not leave the grill unattended.

It is important to always look after the grill while you are using it. Make sure that you have someone else nearby in case anything goes wrong. Make sure the lid is closed while you are away.

5) Never use lighter fluid.

Fluids that are lighter in color can be highly flammable. Therefore, you should never use lighter fluid when grilling. Instead, spray water into a spray bottle. This will make it easy to extinguish any possible flames.


Did you miss our previous article…

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Grilling Tips

How to Trim Spare Ribs: Step-By-Step Guide



Want to grill or smoke ribs that are tender and meaty from edge to edge? The trick isn't only in the sauce; it starts before the ribs even hit the grill. It starts with a uniform and evenly cut rack of ribs. This step is important for achieving mouthwatering, fall-off-the-bone tender ribs from one end of the rack to the other. And we're breaking down the easy steps for exactly how to trim spare ribs.

When it comes to the types of ribs on the market, some come right out of the package ready to go, like baby back ribs, and some need a little more attention. But did you know spare ribs are St. Louis style ribs? One just happens to be trimmed neatly for meaty bites and a pretty presentation. That's the only difference between the cut. And with our easy guide, you will have a beautiful rack of ribs so that you can then move on to how to smoke ribs like a pro.

Whole slab of pork spareribs, untrimmed.

The Cut: What are Spare Ribs

Spare ribs are long ribs from the side of the pig, below the curve of baby back ribs. They have a thick meaty top with rib bones and finish with meat hanging around the bottom breastbone/sternum area. They are not as curved as baby back ribs, filled with rich flavor from fat, and are perfect for slow cooking methods like smoking, grilling, braising, or even oven baking.

Once trimmed properly, spare ribs are called St. Louis ribs. And these are perfect for the 3-2-1 method, hanging in a drum smoker, or traditional smoked ribs. They're great ribs that have a bit more fat than baby backs, but that adds to their delicious flavor. And they are a personal favorite in the Girl Carnivore Meat Labs.

Why should you trim spare ribs?

Do you have to trim your spare ribs? No. But there are a few reasons you should.

  • First, it helps with even cooking. Trimming the spare ribs creates an even rectangular shape that will cook better throughout the rack. When left untrimmed, the flap can get overdone while waiting for the first few ribs reach temperature.
  • Secondly, it helps with the overall presentation. When left whole, spare ribs go from a long edge to a skinny edge, which from some butchers, can be quite dramatic. When you take the time to trim your spare ribs properly, they will look clean and have an even size for every bone. It also makes slicing the ribs for serving a lot easier.
  • And finally, when you remove the membrane, you help the finished texture when you bite into your perfectly cooked ribs.

How to Trim Spare Ribs

How much you need to trim your ribs will greatly depend on the butcher who originally cut them. We have seen clean ribs come from our local grocery stores with minimal trimming needed. And then there are times when we really need to clean things up for our personal preference.

Trimming a full rack of spare ribs is easy, you will need:

  • A large cutting board or clean work surface
  • Filet knife, a chefs knife also works here, but we find our filet knife to make quick work of trimming ribs
  • Butter knife
  • Paper towels
Spare rib rack with the sternum ribs tips area removed.

Remove the sternum / rib tips

We start by removing the breast bone that hangs below the curve of the ribs. To do that, find where the rib bone ends. You will find a curved piece of meat, the breastbone, attached at the bottom. Sometimes it has a bit of the sternum bone attached.

With the pork ribs facing up, place the blade of your knife beneath the bottom of the rib bones and run it carefully along the curve of the ribs. You may have to do this once or twice to make a clean line at the rib tip section.

Rack of spare ribs, trimmed to show breast bone and flat meat removed.

Remove the flap

The next step is to remove the flap meat, the odd triangular-shaped piece after the last rib. To do this, simply cut between the last rib and the meat with your sharp knife, along the bone, removing the excess meat.

Remove the skirt

With the bones still facing up, remove any access meat along the edges of the ribs. This is known as the skirt meat and may or may not be present depending on your butcher.


Take the time now to trim any excess fat hanging off the ribs on either side. Don't remove every ounce of fat, as it adds flavor and moisture, but if there are large pockets hanging to the outside of the meat, you can trim those now. You can use all of these trimmings in soups, make stocks, or cook them for quick snacks.

When done with all of the trimming, your final product will be an even rectangular rack of St. Louis cut ribs.

Infographic for how to trim ribs.

Remove the membrane

The last step for how to trim spare ribs is the same for any rack of ribs, removing the membrane. This long silver skin runs along the back of the ribs and, when removed, makes for a better bite when finished. Once you learn how to remove the membrane from a slab of ribs, there's no going back.

Start by sliding the tip of a dull butter knife along the bone, under the membrane, and gently wiggling and pulling up. We like to start at from the second longest bone, almost at the edge of the membrane. As you pull up gently, the silver skin will loosen a bit. Using a paper towel for a good grip, grab the membrane and gently pull back. This may come off in one easy pull, but it often takes a few tries to remove the whole membrane. It's a skill where practice will indeed make perfect.

Now that you have a perfectly trimmed rack of ribs, you need to decide the best way to cook them.

Bone side of a uniform rack of ribs showing the thing membrane.
Bone side of a full spare rib rack showing membrane removed.


Do you have to trim spare ribs?

No, you do not have to trim spare ribs. Trimming the slabs of ribs creates the St. Louis style ribs, which cooks more evenly, but you can smoke spare ribs right out of the package.

Do you remove the fat from ribs before cooking?

Fat helps add moisture and flavor to ribs, so you don't want to remove all of it. But you do want to trim any fat that's hanging or is too thick from the meaty side of the ribs.

Do You have to remove the membrane from the pack?

We get it; peeling off the membrane is frustrating. However, it is a key step to making every bite of your ribs more enjoyable. No, you do not ‘have to' but we find it such an important step, we never skip it.

Learning how to trim spare ribs is an essential skill for any barbecue enthusiast or home cook. Properly trimming the ribs not only improves their appearance but also enhances their flavor and tenderness to help you not overcook them. Remember to remove the membrane, trim excess fat, and shape the rack for even cooking. With practice and attention to detail, you'll soon master the art of trimming spare ribs and be able to enjoy deliciously succulent results every time you fire up your grill or smoker. Grab your knife, and get ready to elevate your rib game!

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Preparing spare ribs for smoking or grilling can be a bit of an art form, and it all starts with the trimming process. Properly trimmed ribs not only look more appealing but also cook more evenly, ensuring a perfect result that fall off the bone.

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  • start by removing the breast bone that hangs below the curve of the ribs. To do that, find where the rib bone ends. You will find a curved piece of meat, the breastbone, attached at the bottom. Sometimes it has a bit of the sternum bone attached.

  • With the pork ribs facing up, place the blade of your knife beneath the bottom of the rib bones and run it carefully along the curve of the ribs. You may have to do this once or twice to make a clean line at the rib tip section.


  • The next step is to remove the flap meat, the odd triangular-shaped piece after the last rib. To do this, simply cut between the last rib and the meat with your sharp knife, along the bone, removing the excess meat.


  • With the bones still facing up, remove any access meat along the edges of the ribs. This is known as the skirt meat and may or may not be present depending on your butcher.

  • Take the time now to trim any excess fat hanging off the ribs on either side. Don't remove every ounce of fat, as it adds flavor and moisture, but if there are large pockets hanging to the outside of the meat, you can trim those now.


  • Start by sliding the tip of a dull butter knife along the bone, under the membrane, and gently wiggling and pulling up. We like to start at from the second longest bone, almost at the edge of the membrane.

  • As you pull up gently, the silver skin will loosen a bit.

  • Using a paper towel for a good grip, grab the membrane and gently pull back. This may come off in one easy pull, but it often takes a few tries to remove the whole membrane.

  • When done with all of the trimming, your final product will be an even rectangular rack of St. Louis cut ribs.

By: Kita
Title: How to Trim Spare Ribs: Step-By-Step Guide
Sourced From:
Published Date: 9/20/23


Frequently Asked Questions

How to Start an Electric Grill

To start an electric grill, you need to find a reliable supplier who sells quality equipment at affordable prices. First, choose the type of grill that you want. Then, you should consider how much space you have for the grill, where you plan to place it, and whether you want to use gas or electricity. You should also consider whether to choose from charcoal or propane grills.

What is the difference in a grill and a smokehouse?

Grills are open-flame cooking devices that use open flames to heat food. A smoker is a device which uses smoke to cook food.

Grills are used for grilling meats, vegetables and seafood. Smokers are commonly used to smoke meats and cheeses as well as fruits and vegetables.

There are many grills on today's market. There are many different types of grills on the market today. For example, a pellet grill is good for cooking large cuts of meat, while a kettle grill is better for cooking steaks and chicken breasts.


How do you keep a charcoal grill lit.

Light the charcoal first and then place them on the grill. This will keep the charcoal grill lit. A chimney starter is the best way to do this. This device is made up of a tube of metal that has been filled with charcoal and briquettes. Once ignited, it creates hot air which rises through a chimney and ignites the charcoal within the grill.

How to Start A Propane Gas Grill

Propane gas grills are one of the easiest types of grills to use. You simply fill up your propane tank, light the grill, and wait for food to cook. Propane is safe and easy to use.

You can also buy propane tanks at Home Depot and Lowes. They come in sizes that range from 20 gallons to 60.



  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (
  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (

External Links

How To

Five Common Mistakes When Grilling Over Charcoal

You should avoid making mistakes when grilling with charcoal. These are five rookie errors to avoid when grilling with charcoal.

1) Don’t use too much coal.

Grilling is a very simple way to cause food to burn. You must ensure that you have the correct amount of charcoal in your grill to cook the food. The fire could go out faster if you add too much charcoal. You won't be able to get heat from the fire. This will mean that your food may lose its flavor.

2) Keep the lid tightly closed.

The smoke that gives your food its distinct flavor can be lost if the lid is left open. The lid should be closed so that the smoke remains inside the grill. But, you should not cover the entire grill. Instead, only cover half of the grill to keep it visible.

3) Don't forget to turn off the gas.

It is important to remember to shut off natural gas before closing the lid. Otherwise, you will end up having a lot of carbon monoxide poisoning. Grilling is one of most common causes for death.

4) Don’t leave the grill unattended

It is important to always look after the grill while you are using it. For any problems, be sure to have someone with you. Keep the lid tightly closed while you're away.


5) Never use lighter fluid.

The fluid that is lighter than the recommended one is extremely flammable. Therefore, you should never use lighter fluid when grilling. Instead, use water in a spray bottle. This will enable you to easily extinguish any flames.

Did you miss our previous article…

Continue Reading