Outdoor Cooking Community — Daily Grill & BBQ Deals

Today's Email Wednesday, June 25, 2026

Issue No. 001

⚡ Editor's Pick

Traeger Pro 575 Wood Pellet Grill & Smoker — Open Box

WiFIRE app control, 575 sq in cooking area, Super Smoke mode, D2 drivetrain. Grill, smoke, bake, roast, braise, and BBQ. Open box — full 3-year warranty intact.

CodeNone needed ShipFree Warranty3 years

Click Here For Deal →

🔥 Today's Deals

All Pizza Ovens Griddles Thermometers Rubs Knives Fuel Meat

🍕

Pizza Ovens

Ooni Karu 16 Multi-Fuel Outdoor Pizza Oven

AmazonFree Shipping

$399$599−$200

Wood, charcoal, or gas. Reaches 950°F in 15 minutes. Makes authentic Neapolitan pizza in 60 seconds.

CodeNoneShipFree

🫓

Griddles

Blackstone 36" 4-Burner Outdoor Flat Top Griddle

AmazonPrime

$249$399−38%

768 sq in of flat-top cooking surface. 4 independent heat zones. The standard for smash burgers, breakfast, and anything needing even direct heat.

CodeNoneShipPrime Free

🌡️

Thermometers

ThermoWorks Smoke X2 Long-Range Wireless Thermometer

ThermoWorksCode: SAVE20

$89$149−$60

1.24-mile RF range, dual probe, no Wi-Fi needed. Commercial-grade Pro-Series probes. The pit master standard for overnight cooks.

CodeSAVE20ShipFree

🧂

Rubs & Spices

Killer Hogs The BBQ Rub — 16oz Value Size

AmazonPrime

$19$35−46%

Malcolm Reed's competition-grade flagship rub. Rarely see the 16oz value size this low.

CodeNoneShipPrime Free

🔪

Knives & Tools

Victorinox 12" Fibrox Pro Granton Slicing Knife

AmazonPrime

$42$79−47%

Swiss-made, competition BBQ teams' standard slicing knife. Granton edge prevents sticking. Lifetime warranty.

CodeNoneShipPrime Free

🧂

Rubs & Spices

Meat Church Holy Gospel All Purpose Rub — 2 Pack

AmazonPrime

$22$38−42%

Matt Pittman's best-seller. Equal parts savory and sweet. Works on brisket, chicken, pork ribs, and vegetables.

CodeNoneShipPrime Free

🪵

Fuel & Pellets

Bear Mountain 100% Apple Wood BBQ Pellets — 20lb

AmazonPrime

$28$45−38%

100% apple hardwood, no fillers. Clean burn. Pairs perfectly with pork, poultry, and fish.

CodeNoneShipPrime Free

🥩

Premium Meat

Snake River Farms American Wagyu Ground Beef — 4 Pack

SnakeRiverFarmsCode: FLAME10

$79$130−39%

BMS 6+ American Wagyu. Rich marbling at 80/20 creates a crust that regular beef physically cannot.

CodeFLAME10ShipVaries

🍔 Technique of the Week

Technique

The Blackstone Smash Burger — Done Right

Pairs with today's Blackstone 36" + SRF Wagyu

Most people get one thing wrong: they don't smash fast enough. The crust forms in the first 30 seconds of contact.

1
Preheat hard — 10–12 min on high until 500–550°F.
2
Loose 3oz balls — don't pack. Overworked beef gets tough.
3
Smash hard in 5 seconds — parchment, press firm for 10 sec, ¼ inch thick.
4
Season raw side immediately after smashing.
5
Flip once, cheese, dome 30 sec to melt.
6
Toast bun in the beef fat — 30–45 sec cut-side down.

⚡ Pro Tip

Two 3oz smashed patties beats one 6oz every time — more crust, more Maillard.

Gear used — on sale today

Blackstone 36" Flat Top Griddle

~~$399~~ → $249

Get Deal →

SRF Wagyu Ground Beef

~~$130~~ → $79

Get Deal →

📖 Recipes & Techniques

Sort:

Technique

The Blackstone Smash Burger — Done Right

Smash fast, smash hard. The crust forms in the first 30 seconds of contact.

80/20Beef ratio

550°FTemp

3ozBall weight

~90sPer side

1
Preheat 10–12 min on high until 500–550°F.
2
Loose 3oz balls — don't pack.
3
Smash within 5 seconds. Parchment, press 10 sec, ¼ inch thick.
4
Season immediately — salt + pepper on raw top.
5
Flip once, cheese, dome 30 sec.
6
Toast bun in beef fat, 30–45 sec. Build immediately.

Recipe

Texas-Style Smoked Brisket on the Pellet Grill

Salt, pepper, smoke, time. Full low-and-slow method for a 12–14lb packer.

225°FCook temp

203°FPull temp

S+PSeasoning

12–14hTotal time

1
Trim to ¼ inch fat cap.
2
Season: equal parts salt + pepper. Rest overnight uncovered.
3
Smoke at 225°F fat-side down until 165–170°F internal (6–8 hrs).
4
Wrap in butcher paper. Return to smoker.
5
Pull at 203°F. Rest 2 hours minimum.
6
Slice against the grain.

Technique

Neapolitan Dough for the Ooni Karu

65% hydration, 24-hour cold ferment. Survives 950°F without burning in 60 seconds.

1
Mix: 500g 00 flour, 325ml water, 10g salt, 2g yeast.
2
Knead 10 min until smooth.
3
Ball, refrigerate 24 hrs.
4
Remove 2 hrs before baking.
5
Stretch by hand, target 12 inches.
6
Bake at 950°F, turn every 15–20 sec.

Up to 75% off grills,smokers & more — daily

Up to 75% off grills,
smokers & more — daily