The grills are hot, the tongs are clicking, and if you haven’t shown off your latest smoky masterpiece in the Dead Meat Society Facebook group… what are you even doing? Post what’s sizzling this week in the group for our admiration (and judgment).

Now, let’s see what’s on the menu today…

First up, they said we couldn’t smoke ribs and griddle pancakes on the same grill, but the new Ninja grill said, “Hold my propane.” Also, let’s check out a better way to keep your drinks cold while the brisket does its thing on the smoker. Plus, some killer recipes for classic pulled pork, jerk-grilled salmon, and sticky soy steak skewers. Sticky fingers, full heart, can’t lose. Let’s get cooking.

Every week, we crown the champion of BBQ from the Dead Meat Society Facebook Group. If you aren’t sharing (and competing), what the hell are you waiting for? Join now!

This week’s Smoke Show Champ is Kyle Walker via the Dead Meat Society Facebook Group

Honorable mention to Brandon Seier via the Dead Meat Society Facebook Group

Honorable mention to Randy Williams via the Dead Meat Society Facebook Group

Have a Smoke Show submission? Stop wasting your time posting on all those other sites and share it with the group that gives a damn: Dead Meat Society.

That one story that will make you infinitely more interesting than your know-it-all brother-in-law. Seriously, wtf is that guy’s deal?

Oh, Ninja… you try so hard, but we’re just not sure about you…

(OK, we’ll admit it—the Ninja CREAMi ice cream maker is pretty damn badass…)

Well, here we are again. A mere two months after our deep dive on the Ninja Woodfire, we’re back to talking about the brand that insists on making everything electric.

Thanks to Serious Eats (you legends), we now know a lot more about the Ninja FlexFlame, for better or worse.

Let’s do our best to break down this grill-item-toaster-thing.

Well, it grills. Apparently, once you get it going, the FlexFire hits good high temps and can grill up any of your standard grilling fare.

It can also handle a pizza stone and a griddle, which is great for variety. (Pizza stone and griddle not included, by the way.)

But then again, so can most grills that DON’T cost $1,000…

The whole grill runs on a convection system. Good for heat, bad for the backyard vibes. Supposedly, this thing sounds like “an airplane taking off” when the hood’s down.

The point of said fan is to circulate wood pellet smoke from the small pellet hopper. Though, according to SE, the tiny hopper can completely catch on fire and emit acrid smoke instead of burning low and slow like it should.

It’s electric, and not the easy kind. You’ll need to run an extension cord to the FlexFlame’s 7” power cord.

And as anyone who’s ever worked with a grill rotisserie before knows, electricity plus grilling is a pain. Heat, rain, you name it.

We freely admit it: we were WAY more objective and open-minded while reviewing the tiny Ninja WoodFire. But that grill seemed like it solved a very specific problem for apartment dwellers and others who need a compact grilling solution.

The FlexFlame is a tougher sell. Its performance for the Serious Eats testers is hard to hear.

We love the idea that technology can make cooking dead meat even more delicious, but is this the technology we want? It doesn’t seem like it…

Disagree with us? Good! It’s a free country. Send us a message if you want to defend the Ninja FlexFlame.

Like the memes you send back and forth in your group chat, except these won’t get you canceled. Oh, and lots more grill marks.

🥩 PIT PALS: Fried chicken, father-son edition. That’s bucket-list bonding. Thanks to Zach for sharing in the Dead Meat Society Facebook group 👇

🥩 GARDEN GRILL: Listen, if you’re a full-on carnivore, just skip this one. But if you like a veggie on the side every now and then, you might want to check out these grilled veggie recipes.

🥩 DIY DROP: Got your next weekend project lined up with this cooler DIY. Your cold ones deserve better.

🥩 ITALIAN BBQ: Yes, apparently that’s a thing. These Long Island lamb skewers honestly look like they could be on the menu, and apparently they’re easy enough to make at home…

🥩 BBQ BEATS: At first, you might cringe, but then you start taking notes… 👇

🥩 COWBOYS COOKOUT: Whether you love or hate America’s Team, you know you’re jealous you didn’t get an invite to this party catered by the dead meat gods at Meat Church 👇

Did we miss something? Submit a link for next week’s Feed.

Dead Meat Society is all about community. We’re here to support and uplift the pursuit of delicious meats and the people and brands who are doing it right.

Today, let’s Meat and Greet…

Instachef BBQ, aka Zach, is a BBQ-loving content creator turning sizzling backyard smoke into mouthwatering magic. (Yep, the same Zach who shared the adorable father/son chicken video above.) With a growing community of grillheads, Zach brings smoky swagger straight to your feed.

Plus, we love anyone who reps Dead Mead Society merch. Check out Zach’s content 👇

Know someone who deserves to be featured? Send us their info for next week’s Meat & Greet.

Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…

🥓 GRILL-LESS: Listen, sometimes it’s pouring outside, but you still need a burger. That’s when you’ve got to be well-rounded as a meat artist. Smash a stovetop burger.

🥓 FATAL SCRUB: Everyone’s freaking out about wire brushes these days. And admittedly, they can be pretty sketchy… Consider some other options, like steam brushes, onions, and lemons.

🥓 GREASE MONKEY: You may be using (and tossing) grease all wrong. Serious Eats has a deep dive into some greasy secrets that you really need to know.

🥓 GARLIC SHOWDOWN: Let’s get it together: garlic powder and garlic salt aren’t interchangeable. Here’s why.

🥓 TACO TUESDAY: This taco’s got layers. Put it on the menu for Taco Tuesday, and send an invite 👇

Did we miss something? Submit a link for next week’s Bar-b-IQ.

Like a Paula Deen cookbook, but with less butter and more BBQ sauce.90-

We do like to get fancy around here, but the classics are classics for a reason.

This salmon brings the heat and the island vibes.

Say that one 5 times fast.

Have a recipe you want to share? Submit it for next week’s Butcher’s Block.

A happy ending just for you.

That’s it for this week. If you make any of the recipes above, you’re legally obligated to share on the DMS Facebook Group and give feedback so we can feature it next week (sorry, we don’t make the rules).

And since the only thing that is better than grill marks and ice-cold beer is grill marks and ice-cold beer with a side of dad jokes, we’ll leave this right here…

No meat for sale. But definitely not vegan.

You asked for merch. So we cooked some up. SO much more to come.

As part of our commitment to community, 10% of net profits are donated to charities that matter.