International Seller

Pascal Motafferi

1 450-693-1227, ext 131

From a sweet storm to The Financial Times

House of BBQ Experts’ Co-President, Max Lavoie, reflects on the last year Where did last year go? Life goes by…

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Pro Tip for Serious Eats: Mastering the Reverse Sear

We’ve all suffered from dried out steaks from an in-law who had no clue what he was doing. He just…

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Understanding Smoke: the basics

There is no fire without smoke, and there is no good BBQ without it either. Smoke is what brings people…

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Gas vs Charcoal vs Wood

We all evolve through time as pitmasters. You know someone’s on the verge of breaking out and stepping up when…

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Accessories to boost up your kettle charcoal BBQ

Do you know why kettles type BBQs are the most sold BBQ grills in the world, year after year after…

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BBQ Basics : How to use a charcoal chimney starter

Every great BBQ starts with fire, and every fire starts with a flame. If you own a charcoal BBQ, you…

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How to cook the perfect steak

Amongst the first thing anyone will try to master after acquiring a new grill, the steak is ahead of the…

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Gas Grills vs Charcoal Barbecues

There’s nothing like a good old debate to keep you interested in a topic. One that is decade-old and will…

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How to perfect the injected pork tenderloin

During the week we don’t always have time to do spare ribs, especially after a long day at work. When…

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How to get the best cold smoked salmon

Recently I’ve noticed a craze around cold smoking and it’s really cool. It mean that more people understand that they…

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