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Pascal Motafferi

1 450-693-1227, ext 131

Cooking with charcoal: 10 tips you need to master

I’ve said it before, and I’ll say it until the day that I die: there’s nothing like cooking with charcoal….

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Maintenance Routine For Your Gas Grill

Cleaning a BBQ is a seasonal thing, right? No, it’s not. But I plead guilty just as well. Having a…

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Discovering your House of BBQ Experts Spices

Spices and seasonings have everything to do with the amount of pleasure you’ll get out of a bite. In addition…

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Burnt Ends In No Time

Smoked Burnt Ends have become one of the most sought after BBQ delicacies in recent years. Made from the same…

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Understanding the BBQ Stall: Mastering The Dreadful

There are only 3 things certain in life: death, taxes and the BBQ stall. If you’ve been around a BBQ…

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Hacks to turn cheap meat into BBQ gold

When’s the last time you decided that you earned yourself the right to treat yourself right? As most people would…

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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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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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