For over two decades, I’ve been perfecting the art of turning simple ingredients into unforgettable backyard feasts. What started as casual weekend cookouts quickly became a lifelong pursuit—from tinkering with gas grills for weeknight dinners to mastering the slow, smoky rhythm of wood-fired and charcoal setups. I’ve experimented with it all: the fast heat of propane, the deep flavor infusion of hardwood, the control and nostalgia of charcoal, and the low-and-slow magic of offset smokers. Every method has its own soul, its own story. Through years of trial, error, and smoke-filled afternoons, I’ve found that no matter how you grill, nothing has a bigger impact than using the right seasoning to pull it all together.