Issue No. 04 · April 2026
Grilling Techniques for the Electric Age
Ten techniques. Real videos. Honest notes. Every one tested on the grills we actually cook on.
Technique matters more on electric than on gas or charcoal — because the grill is doing less of the work for you, and the recipe is doing more. The right searing temperature, the right smoke source, the right marinade timing: these are the variables that separate a flat weeknight cook from food that tastes like it came off a serious patio. The pages below break down the ten techniques worth learning on a modern electric grill, the videos worth watching for each, and the equipment that genuinely helps you nail them. We don't produce our own videos. We curate the ones that actually teach.
Searing
The high-heat crust most electric grills swear they cannot deliver
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Smoking
Real wood-fired flavor without managing a fire
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Reverse Sear
The two-stage steak technique built for electric's dual-zone era
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Low and Slow
Six-hour cooks at a dead-flat temperature, no fire-tending required
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Direct Heat
Cooking food directly over the heating element for fast char
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Indirect Heat
The slower cousin of direct heat, built for thick cuts and whole birds
Read the technique →
Marinade
Acid, oil, salt, and time — the prep step that makes electric cooking forgiving
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Dry Rub
The seasoning blend that builds bark on ribs, wings, and shoulder
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Smash Burger
The flat-top technique that builds a crust no grilled burger can match
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Grilled Pizza
Real wood-fired char on dough, no pizza oven required
Read the technique →Also in this issue