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Oct 2016

Featured Product: Maverick PT-50 Digital Thermometer


As the air gets crisper and the temperatures cooler, many of us make the transition from grilling quick-hit meals like burgers and steaks to slow-roasting and smoking comfort food and sit-down Sunday dinners. Whether you’re cooking roast beef, meatloaf, pork loin, or your Thanksgiving turkey, hitting the right temperature is key.

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Oct 2016

10 Best BBQ Rubs

By Bob McCarthy

Rubs are a key component to great BBQ, introducing flavors that compliment the natural taste of food or amping it up and taking it in new directions. Some are relatively simple, comprised of just salt, pepper, and a few herbs and spices, while others are more complex, bringing together layers of flavors from around the world.

But what makes one rub better than another? If you look at the label, most BBQ rubs use similar, if not identical, ingredients. What separates the best from the rest is the quality of those ingredients and the balance of the blend.

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Oct 2016

Featured Product: Fast Eddy's PG500


With its rugged construction and dedicated areas for direct and indirect cooking, the Fast Eddy's PG500 is one of the most popular pellet grills around. Not only is it one of the few stainless steel pellet grills on the market, but it's proudly Made in the USA by Cookshack. Check out our expert review for more insight an information on the PG500.

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Oct 2016

Seared Tuna on the FireCraft Q450


There's no better sound than the sizzle when food hits hot grates, and there's no prettier sight than crosshatched sear marks. It might surprise you, but one of our favorite things to sear is Yellow Fin Tuna. It's both light and satisfying. It's also incredibly flavorful and cooks in minutes.

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Fall Grilling Essentials
Oct 2016

Fall Grilling Essentials

By Bob McCarthy

Remember in August when you’d come home from work and the neighborhood was filled with the scent of grilled chicken and burgers? Smoke billowed from every yard; you could hear the sizzle as steaks hit your neighbor’s grill. Yet today, a pristine day in October, nobody is grilling. Why? Despite ideal weather, many people abandon their grills at the strike of midnight on Labor Day.

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Oct 2016

Leftover Pulled Pork? Try a Pulled Pork Monte Cristo

By Bob McCarthy

There’s a lot to love about pulled pork, starting with the flavor. A close second, though, is the yield. When it comes to pulled pork, there’s almost always leftovers. Right now, if you were to look in the freezer of any FireCrafter, you’d undoubtedly find a pound or two of pulled pork from a recent cook. We’re constantly using and reusing it for meals, feasting on pulled pork sandwiches, tacos, and nachos.

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Oct 2016

Can Smoked Ice Kick up Your Cocktail?

By Bob McCarthy

We’re a curious bunch. We’re constantly pondering this or that, usually out loud, typically at 4:00 on Friday. So nobody batted an eye when one of us proposed smoking Bourbon. Actually, it spawned another idea: Why mess with a decent bourbon when we could take a run-of-the-mill whisky, smoke it, and give it new life? Now that, everyone agreed, is one heckuva idea.

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