Blog articles


General

Turning Your Home Charcoal Grill Into an Authentic Pizza Oven

Posted on January 17, 2017 & filed under General
Grilling a pizza can make for a great social barbecue occasion. It allows your guests to creatively dress their own pizza, and also gives them somethi...
The Science of Barbecue - Tender Meat From Tough Cuts Part 2

The Science of Barbecue - Tender Meat From Tough Cuts Part 2

Posted on January 16, 2017 & filed under General
Sometimes it’s not in the budget to buy an expensive, always tender, piece of meat like tenderloin. Taking a cheap cut of meat and turning it in...
The Science of Barbecue – Why Grilled Food Tastes Good

The Science of Barbecue – Why Grilled Food Tastes Good

Posted on January 16, 2017 & filed under General
Through our series The Science of Barbecue, we’ve explored the processes of grilling, caramelization, and smoking; discussed how to make any mea...
The Science Of Barbecue – How to get Bark When Smoking Meat

The Science Of Barbecue – How to get Bark When Smoking Meat

Posted on January 16, 2017 & filed under General
Bark is formed when you caress perfectly seasoned meat with smoke, water vapor and just the right amount of heat for hours on end, until you are left ...
The Science of Barbecue - Marinades

The Science of Barbecue - Marinades

Posted on January 16, 2017 & filed under General
It seems simple. You want a tender and flavorful portion of meat for dinner, but all you have is a notoriously tough cut like a shank, or rump. These ...
The Science Of Barbecue – The Maillard Reaction

The Science Of Barbecue – The Maillard Reaction

Posted on January 16, 2017 & filed under General
Many people just slap their food onto a hot grill and go to town. They end up with amazing food nonetheless, but there is something happening here. Th...
The Science Of Barbecue Sauce – Caramelization

The Science Of Barbecue Sauce – Caramelization

Posted on January 16, 2017 & filed under General
When you put flames and meat together on your barbecue, magical things like the Maillard Reaction happen; creating the brown crust of deliciousness yo...
The Science Of Barbecue - Tender Meat From Tough Cuts

The Science Of Barbecue - Tender Meat From Tough Cuts

Posted on January 16, 2017 & filed under General
You turn on the gas, light the charcoal, and add the food. You know how it works, and get great results almost every time. Did you know there is scien...
How To Care For Your Infrared SIZZLE ZONE™

How To Care For Your Infrared SIZZLE ZONE™

Posted on January 16, 2017 & filed under General
Infrared cooking has been around since someone had the brilliant idea of using fire to make food taste better. Napoleon was able to bring infrared gri...
Brining Vs. Injecting – Which is Better?

Brining Vs. Injecting – Which is Better?

Posted on January 16, 2017 & filed under General
You’re probably sick of talking Turkey by now, but given that last week was Thanksgiving, I thought it would be a great time to discuss how your...
Page 1 of 2First   Previous   [1]  2  Next   Last   

No great BBQ is complete without the right tools for the job. Napoleon has a full range of BBQ accessories that are perfect for your grill.
View our accessories

YOUR LOCAL dealer locator

Let Us Help You