Guides
Buying guides for grills, pizza ovens and outdoor-cooking gear, written by the people who run The Firewright. Every price you see in a guide is fetched live from the stores when the page loads.
-
Launching into a Gozney Arc: picking a peel for a wide, low mouth
The Arc's opening is generous across and only about four inches tall, which changes which peel works. How to size a blade to an Arc or an Arc XL, what Gozney's peel names leave out, and live prices.
-
Covers and hard tops for a 28-inch Blackstone: keeping seasoning out of the rain
Seasoning is the only thing between a griddle plate and rust, and standing water is what takes it off. Which cover fits which version of the 28, what a hard top actually does, and cover prices pulled live at page load.
-
First cooks on a Solo Stove Pi Prime: stone care and recovery time
The stone is the only part of a Pi Prime you can ruin in the first week. How to heat it, how to clean it, how long to wait between pizzas, and what a replacement should measure.
-
Weber Spirit covers: matching one to your generation and shelf position
A cover that says "fits Spirit" can still be two sizes off. How burner count and knob position decide which cover actually fits your Spirit, plus cover prices pulled live at page load.
-
Taking a Solo Stove Ranger with you: stand, carry case, and shelter
The Ranger is the Solo Stove you can actually pack. What the stand is for, why the cover is called a Shelter, and how to load a hot pit into a bag without ruining either.
-
Gozney Dome doors, gauges and mods: what changes the cook and what's cosmetic
A door turns a Dome into a retained-heat oven and a thermometer tells you whether the floor is ready. Which Dome accessories change how food comes out, which only change how it looks, and how to avoid buying a part for the wrong oven.
-
Dough prep for an Ooni Koda 12: boxes, trays, and the right flour
What a 12-inch stone asks of a dough ball, whether a proofing box beats the containers you already own, what "00" on a bag actually means, and live prices on dough boxes and pizza flour.
-
Long-cook kit for a Big Joe: butcher paper, gloves, boards, and where cheap hurts
What you actually need for an overnight brisket on a Kamado Joe Big Joe, why pink butcher paper beats foil for bark, the two kinds of gloves people confuse, and live prices.
-
Rubs for a Traeger Pro Series: salt-first, sugar-first, and when sauce goes on
How to read a rub label before you buy one, why sugar-heavy blends scorch at the top of the dial, how far ahead salt needs to go on, and live prices on rubs for a Traeger Pro Series.
-
Indirect cooking on an XL Egg: deflectors, extenders, and second-tier racks
The convEGGtor turns an XL Egg into an oven, and a rack system turns 24 inches of grid into two levels. What fits an XL, what sizing mistakes cost you, and live prices on extenders and racks.
-
Peels for a Roccbox: launching peel versus turning peel, and why size matters at the mouth
A Roccbox bakes a pizza in about a minute and a half, which changes what a peel has to do. How to size a placement peel to the mouth, when a turning peel earns its money, and live prices.
-
Charcoal and chimney starters for a Weber kettle: lump, briquettes, and no lighter fluid
Which charcoal suits which cook on a 22-inch kettle, why a chimney starter beats every other lighting method, and what to light it with once you've retired the squeeze bottle.
-
Spatulas, scrapers and tool kits for a 36-inch Blackstone
A four-burner griddle needs two spatulas in your hands, not a thirty-piece kit in a drawer. What each griddle tool is for, where cheap ones fail, and live prices.
-
Wireless meat probes for a Traeger Timberline: range, batteries, and reading the numbers
What "wireless" means once the lid is closed on a Timberline, how far the signal really carries, what charging looks like mid-cook, and how to read a probe against the grill's own numbers.
-
Wood for an Ooni Karu 16: kiln-dried logs, sizing, and what "cooking wood" means
Why pizza-oven wood is sold in short lengths, what kiln-dried actually guarantees, how to run charcoal and wood together in a Karu 16, and live prices on logs and kindling.
-
Roccbox floor temperature: why the dial and the stone disagree
The built-in gauge reads the air, and the stone is what cooks the base. How to read floor temperature with an infrared thermometer, what to aim for by pizza style, and live prices.
-
Kamado Joe heat deflectors: what they do, what fits a Classic Joe, what cracks
The deflector is what turns a kamado into an oven. How the half-moon plates sit in the Divide and Conquer rack, why Big Joe parts won't fit a Classic, and how to keep ceramic from cracking.
-
Firewood for a Solo Stove Bonfire: what burns clean and what just smokes
A smokeless fire pit is only smokeless when the fire is hot and the wood is dry. Which woods suit a Bonfire, how long a split can be, and what to never put in it.
-
Weber Genesis cooking grates: cast iron, stainless, and getting the fit right
New grates are the cheapest way to make an aging Genesis cook like it used to. How to match them to your generation of grill, what the two materials actually do differently, and live prices.
-
Big Green Egg gaskets and replacement parts: when to swap, what fits
The felt gasket is a wear item, not a defect. How to tell when it's done, which replacement handles high heat, and how to size parts to a Large Egg.
-
Blackstone 36-inch griddle seasoning and care, and what a care kit needs
A griddle is only as good as its seasoning. How to build and keep the non-stick layer on a 36-inch Blackstone, what belongs in a care kit, and live prices.
-
Ooni Koda 16 pizza stones and peels: sizing, launching, and live prices
The stone and the peel change your pizza more than any other Koda 16 accessory. How to size both to the 16, avoid cracking the stone, and launch without a mess.
-
Traeger Ironwood grill covers: getting the size right and live prices
The Ironwood name covers two very different grills. Which cover fits which, what material actually survives a winter outside, and what the stores charge today.
-
Pellets for a Traeger: 100% hardwood versus flavored blends
What "hickory" on the bag really means, which woods suit which cook, and how to compare live pellet prices for a Traeger Ironwood without overpaying.