Latest Articles
Whole Turkey on the Grill: Indirect Heat and 165°F
Whole turkey on the grill: the USDA 165 °F minimum, where to probe the thigh and breast, indirect heat with a drip pan, and resting before carving.
Sausages on the Grill: Pork, Beef, and Poultry Temperatures
USDA figures for sausage on the grill: 160 °F for pork, beef, lamb, or veal; 165 °F for chicken or turkey. Fresh and ready-to-eat types, and how to…
Lamb on the Grill: Chops, Leg, and Safe Temperatures
Lamb steaks, chops, and roasts reach 145 °F with a 3-minute rest, and ground lamb 160 °F. Doneness labels are shown as preferences, not safety rules.
Grill Thermometer Buying Guide: Probe Types and Calibration
Probe types, probe placement, and ice-water and boiling-water calibration checks for grill thermometers, from state and extension sources.
Leftover Grilled Food: Cooling, Storage, and Reheating to 165°F
Cooling windows, refrigerator storage times, and reheating leftover grilled food to 165°F, from Rutgers and Illinois Extension and a Virginia health chart.
Electric Grill Guide: Heat Zones, Setup, and Safe Placement
What two electric grill owner’s manuals and a 2026 CPSC recall say about placement, cords, and setup, and what the manuals leave out about heat zones.
Pellet Grill Basics: Startup, Temperature Control, and Common Faults
How to place, start, run, and shut down a pellet grill, with clearance, pellet storage, and fault notes from two owner’s manuals.
Grill Safety Checklist: Gas Leaks, Carbon Monoxide, and Fire Clearance
How to check a gas grill for leaks, why charcoal never belongs indoors, and how to keep a grill clear of structures, with CPSC and CDC sources.
Marinade Food Safety: Why Raw Marinade Should Not Become Sauce
Handling rules for marinating raw meat: refrigerate it, boil any used marinade before it becomes a sauce, and keep it away from ready-to-eat food.
How to Store and Winterize Your Grill (Gas and Charcoal)
Storing your grill through winter or an extended off-season correctly helps prevent rust, protects the burners, and means it’s ready to use when spring arrives. The process is…