If it made us stop scrolling, it probably deserves a spot here. From gear to techniques to the occasional internet chaos, this is the stuff we’re paying attention to this week.

🥩 ORBIT BITES: One small bite for man. One giant leap for BBQ. Thanks to Ryan for the share in the DMS Facebook Group👇

🥩 UNEXPECTED PIT: Barbecue doesn’t have to look like a smokehouse to taste like one. Kelly’s Cambodian BBQ grills deep flavor in a tiny space and gets locals talking about brisket and ribs with a twist.

🥩 MINI FRANKS: Remember hot dogs that actually filled their buns? Now you might need two to handle your hunger. Shrinkflation has trimmed packs by up to 15 percent, and everyone from Walmart aisles to Reddit threads has noticed.

🥩 GAME BOOSTERS: Let this spark your Super Bowl sauce ideas. But know that if you order Wingstop for the big game instead of making it yourself, we’re revoking your smoker privileges.

🥩 PELLET PIE: Asking for a friend, anyone going to make this this weekend (and invite us?) 👇

🥓 GRILL SECRETS: Those odd circles in cast or segmented grates let you sneak wood chunks or herbs into hot coals without losing heat. They blur the line between grilling and smoking by giving you real influence over fuel and smoke throughout the cook.

🥓 STEAK RED FLAGS: Your steak will tell you when it’s dead. Know the signs before you cook it.

🥓 COUNTERTOP PIT: This indoor smoker promises real smoke without a backyard. Worth a look if your fire needs to stay inside. We’re dubious…

🥓 SMOKE SAFETY: Before you rig up a cold-smoke setup, cure your meat. Salt pulls water out and stops bacteria, while the pellicle that forms helps smoke stick, delivering depth without risking raw meat hazards.

🥓 SLIDER SLAB: No notes 👇