Articles by Gear Diary Staff

Every summer, outdoor chefs in neighborhoods are firing up their charcoal, propane, or natural gas outdoor grill. Roll down the car window on any weekend evening in towns across America and most likely the smell of hamburgers, steaks or BBQ ribs will arouse the saliva glands. Whether you are having a neighborhood get-together, summer party or cooking outdoors to avoid heating up the kitchen, undercooked or overcooked food is always a grill master’s challenge. If you cut the meat, the flavor of the juices run out; raising the lid on the grill loses the temperature, and worse, serving undercooked meat…