About Kitchen Griller
Grilling, smoking, burgers and sides for home cooks, outdoors and in.
Kitchen Griller is a recipe site for people who cook over fire at home: on a gas grill, a charcoal kettle, a pellet smoker, a griddle, or a skillet on the stove when the weather does not cooperate. The goal is simple: recipes you can follow from start to finish without guessing what a step means or how long it should take.
Some of our readers want a 20-minute weeknight dinner. Others plan a whole Sunday around a smoker. Both are welcome here, and the recipes are written with that range in mind: clear ingredient lists, realistic times and temperatures, and notes on what to change if your equipment differs from ours.
What You Will Find Here
The recipes are organized into four main categories:
- Grilling: chicken, seafood, kabobs, vegetables and other main dishes cooked over direct and indirect heat.
- Sides: grilled and smoked vegetables, Southern-style dishes, salads, fritters and other things that round out the plate.
- Smoking: low-and-slow cooking on pellet grills and smokers, from chuck roast burnt ends to smoked chicken and queso dip.
- Burgers: classic patties, smash burgers on a griddle, pan-fried versions and ways to cook a burger straight from the freezer.
You will also find themed collections that group recipes around a single idea, such as grilled vegetables, kabobs, pesto chicken, swordfish, griddle breakfast potatoes or meal prep for the week. They are a quick way to plan a menu around one ingredient or one piece of equipment.
How Our Recipes Are Developed and Edited
Every recipe goes through the same preparation before it is published. The checks focus on the things that most often go wrong in the kitchen:
Clear, ordered steps
Instructions are written in the order you actually work, with prep that can be done ahead separated from the cooking itself. Each step says what to look for, not only how long to wait.
Realistic times and temperatures
Times, heat levels and internal temperatures are checked for consistency with the method and the cut or ingredient. Because grills, smokers and weather vary, recipes give doneness cues alongside times, and we recommend confirming meat, poultry and seafood with an instant-read thermometer.
Substitutions and equipment options
Where a swap is reasonable, such as a different cut, a different oil, or a skillet in place of a grill, the recipe says so and notes what will change in the result.
Food-safety notes
Recipes include guidance on handling raw meat and poultry, marinating safely, resting and holding food, and reaching safe internal temperatures.
Cooking is never exactly the same twice. Treat times as a starting point, use your own judgment, and adjust to your grill, your ingredients and your taste.
Nutrition and Allergens
Where nutrition information appears, the values are estimates based on the listed ingredients and standard serving sizes. They will shift with brands, portion sizes and substitutions. If you follow a medical diet or track nutrients closely, calculate the numbers with the exact products you use.
Always read ingredient labels and check for allergens, including in sauces, spice blends, marinades, buns and other packaged items. Ingredients and formulations change between brands, so the label on your package is the final word.
Meet the Authors
Recipes on Kitchen Griller are written by four authors whose specialties cover smoking, gas grilling, marinated meats and burgers, and skillet and indoor cooking, so each recipe comes from someone who knows that way of cooking well.
Our team:
Andre Lewis
Smoked turkey breast, chili that spends hours in the smoker, mac and cheese with a kiss of wood smoke: Andre Lewis's recipes are built around low heat, patience and clear timing. His growing collection covers smoking first, with smoked and grilled sides alongside.
See all recipesJessica Miller
Pesto chicken breasts, shrimp skewers, charred corn and a big bowl of macaroni salad: Jessica Miller's recipes are built for the gas grill and a short weeknight window. Her hundreds of recipes pair simple grilled mains with sides that come together while the grill heats, with serving sizes and times stated in the title.
See all recipesMateo Garcia
Cilantro lime chicken, herb-marinated swordfish, spiced lamb kebabs and burgers cooked until the edges turn crisp: this is the territory of Mateo Garcia's recipes. His recipes lean on marinades, spice blends and high, steady heat. Most are built around grilling, with burgers and a few griddle-made sides alongside.
See all recipesLily Wu
Grilled vegetable grain bowls, crisp fritters, cast iron skillet dinners and bright sides that round out a plate are the heart of Lily Wu's cooking. Her hundreds of recipes lean toward sides, with indoor grilling and a few burgers alongside. Most are built for a regular stovetop, a skillet or a grill pan.
See all recipesFeedback and Problem Reports
If a step is unclear, a time did not match what you saw at your grill, or an ingredient amount looks wrong, tell us. Specific details help most: the recipe name, what you did, your equipment, and what happened. You can reach us through the contact page. We read every message and use it to improve the recipes.
How We Handle Corrections
When a mistake is confirmed, whether it is a wrong quantity, a time or temperature that needs adjusting, a missing allergen note or a safety detail, the recipe is updated promptly and the corrected version replaces the old one. Safety-related issues are handled first. For details on how the site works and how we handle your data, see our Terms of Use and Privacy Policy.
Questions or Suggestions?
Whether you are looking for a smoker project, a quick burger recipe or a side dish for the weekend, we hope you find something worth cooking. If something is missing, let us know.
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