How to Make Better Barbecue: Tips for Upping Your BBQ Game!

Barbecue Chicken

Barbecue is as much an art as it is a science, and improving your skills starts with understanding the fundamentals. First and foremost, choose the right cut of meat for your cooking method. Low-and-slow smoking works best with tougher cuts like brisket, pork shoulder, or ribs, which become tender over time. For quicker grilling, opt for steaks, chicken thighs, or sausages. Equally important is seasoning—whether you're a dry rub purist or a marinade master, be generous and give the flavors time to penetrate. Salt and spices should enhance, not overpower, the meat.

Temperature control is where good barbecue becomes great. Invest in a reliable thermometer—both for the grill and the meat. Don’t rely on guesswork or “feel” alone. Keep your smoker or grill in the optimal range (usually between 225°F and 275°F for smoking), and resist the urge to peek too often. Opening the lid can cause temperature fluctuations and extend cooking time. Consider using a two-zone fire on your grill, with one hot side for searing and one cooler side for slow cooking—this gives you more flexibility and prevents burning.

Lastly, don’t underestimate the power of rest and smoke. After cooking, let your meat rest so the juices redistribute evenly—it makes a noticeable difference in flavor and tenderness. For smokers, use real wood chunks or chips to add complexity to your barbecue. Hickory, mesquite, and applewood each bring their own character, so experiment to find your favorite. Better barbecue isn’t just about recipes—it’s about patience, technique, and a little smoky passion.