About Smoke & Sear

Smoke & Sear is an independent English-language guide to backyard grilling and smoking for American cooks. We focus on the reasoning behind a choice: fuel type, cooker size, cooking method, budget, and the official sources behind each number — including USDA safe internal temperatures.

Who writes here

Our guides are written and edited under Ethan Wilder, a pen name used by the editorial team. The team checks each topic against public sources, including manufacturer documentation and specifications, USDA FSIS food-safety materials, and trade-association resources, then lists those sources on the guide. The site does not claim field testing that the team has not performed.

What we publish

The site publishes buying comparisons, maintenance instructions, smoking methods, and food-safety references. A buying page explains which specifications change the decision; a method page gives a sequence, temperature checks, and stopping points. We do not publish invented field tests, fake reviews, or claims that a product was used when it was not verified.

What we do not provide

Smoke & Sear is not a substitute for your equipment manufacturer's instructions, USDA guidance, local rules, or professional advice. Cooking results vary by equipment, weather, and cut of meat. Check current official sources before you cook, and always verify internal temperatures with a thermometer.