Why is resting meat important? What difference does it make to the quality of the food? What is the best method for resting meat? MasterChef finalist 2021 Mike Tomkins answers these questions and more in this ultimate guide...

Cooking tender, flavoursome and juicy brisket doesn’t have to take lots of time and effort, especially when you use the Smoke to monitor your temps. The Smokin’ Elk showed us how easy it is to smoke two different brisket cuts to perfection using the hot and fast method...

For anyone involved in chocolate or patisserie, accurate and fast reading thermometers are a must-have tool. The Thermapen One thermometer is the market leader for this requirement. With one second readings, unparalleled accuracy, and an auto-rotating display, it’s the thermometer of choice for chocolatiers and pastry chefs worldwide...

Jim Moore, AKA Only Slaggin, is prolific in the BBQ community for his succulent and adventurous cooks, all cooked perfectly to temperature. So we asked him to talk to us about why being on #TEAMTEMPERATURE is so important when it comes to cooking with meat and fire. With temperature as your guide, and a Thermapen as your trusty sidekick, you’ll be cooking perfectly juicy and delicious BBQ food all year long...

Great for beginners looking to get into low and slow smoking, beef short ribs are simpler to make but still have all the flavour, bark and tenderness of bigger cuts like brisket. The Smokin’ Elk shows us how to cook beef ribs on the BBQ, ensuring they’re perfectly juicy and tender.

Hunter’s chicken is a wonderful thing. Juicy chicken, oozing with cheese, encased in salty bacon and glazed with tangy BBQ sauce. MasterChef finalist 2021 Mike Tomkins took this pub classic and elevated it with three cheeses for the filling, a luxurious, creamy mash and roasted Tenderstem.

There’s nothing more comforting than a delicious roast topside of beef with lashings of gravy and a big ol’ Yorkshire pud. We served this recipe with roast beetroot, potatoes and a dollop of beetroot and horseradish cream, to add some colour and earthy flavours to the dish.

Inspired by a recent trip to Jamaica, this vibrant recipe by Mike Tomkins is full of beautiful colours and flavours. It’s the perfect pick-me-up in winter, or a lovely sharing meal to enjoy outside in the summer.

Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.

KellyBronze turkeys are a unique breed of slow grown, free range birds. There’s no better way to make your Christmas the one than by investing in the best of the best for the ultimate Christmas meal.

This Christmas is about going all out and making your Christmas dinner extra special. What better way to do that than by cooking yours on the BBQ? The Smokin’ Elk wouldn’t have his any other way, so he showed us how to do this simple but delicious juicy BBQ turkey crown that’s guaranteed to make anyone’s Christmas the one.

This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.