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.

🥩 POOL HOG: A backyard cook liveblogged smoking a whole hog at his neighborhood pool, then the guest list ballooned to 340. It’s a wonderful story.

🥩 FURMAN’S BACK: After two restaurant fires and a Portland residency, pitmaster Bryan Furman is back on the pit at Owens & Co. near Atlanta. His is a great story of why it’s better to make food than own restaurants.

🥩 TEXAS LOSS: Sad news… a Smith County favorite, Cooksy’s BBQ, burned to the ground overnight. The owners thanked the community and are weighing what comes next.

🥩 SAUCE RANK: A Michelin-recognized pitmaster blind-ranks nine grocery-store BBQ sauces 👇

🥓 GENESIS PICK: Let’s be honest, Weber’s model numbers can get confusing, so here’s the Genesis that sears past 750 degrees.

🥓 BIRD JUICE: A six-ingredient honey turkey injection, ten minutes of Thanksgiving prep you can bank now.

🥓 FAST BRISKET: Low and slow wins, but hot and fast brisket beats no brisket. This is four hours at 400 on a kettle.

🥓 ONE GRILL: If a fire-school pro could keep only one grill, she’d take the cheap kettle every time.

🥓 FIRE SCHOOL: A six-time world champ breaks down fire and smoke management on a small offset 👇