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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.