Science, Smoking & Grilling World, Uncategorized
Maillard Reaction: Where Flavor and Temperature Meet
Following up on Jeff’s post comparing low and slow to hot and fast cooking methods, we are going to look at some of the chemical…
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The History and Influence of the American Royal
First held in 1980, The American Royal World Series of Barbecue continues to be one of the largest BBQ competitions in the world. This contest…
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FireBoard Labs Aids 3rd Place Finish in Wild Game
In the world of competitive cooking, precision and consistency are key. For Ricky Albright, a passionate social media influencer cook and contender in the Birmingham Wild…
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Behind the Scenes at FireBoard’s Studio
Lately, the FireBoard Marketing team has been abuzz with new product launches, reworking our website, and creating original media content. We have started increasing our…
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Are White Cars Really Cooler?
It is not often that you hear the words “Heatwave” and “Fun” used in the same sentence unless you work for a company like FireBoard…
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Labor Day 2023 Session Share Contest Winners
Once again we got to see some fantastic-looking sessions from the participants of our Labor Day Wear and Share Contest. After great consideration, we are…
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Smoking at High and Low Temperatures
Following up on our post looking at the different colors of smoke and the variety of flavors you can get from burning at different temperatures, …
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The History of our HQ
Working in a building that was built nearly 100 years ago gives you the opportunity to work in an inspiring environment. The creative architecture aged…
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How the Color of Smoke Affects Flavor
Smoking meat is an age-old culinary tradition that brings a unique and irresistible flavor to various cuts of meat. From tender ribs to succulent brisket…
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Building a Drum Smoker Equipped with FireBoard Drive
Recently we have spent some time smoking with old grilles fitted with a FireBoard Drive. If you haven’t had a chance, look at our blogs…
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