Elevate Your Summer Cooking With Fire | Jason Ellsworth

When my friends at Work Sharp asked me to write this, my brain started going down the deep road.

They wanted a few ways to elevate summer cooking. Simple enough, right? But my anxiety immediately kicked in. With all the miles, meals, and tricks I've learned from 36 years of outdoor cooking, where the hell do I even begin?

So I decided to start at the beginning.

The number one way to elevate your summer cooking? Get yourself a charcoal grill.

Cooking over real fire changes everything. It matters. Nothing beats the flavor, control, and experience of cooking over live coals. There’s something primal about it—the way fat drips onto hot coals, creating a sizzle and a wisp of smoke that sneaks back up under the protein. That’s not just heat. That’s magic.

Propane grills are fine. Pellet grills get the job done. But my best meals? They’re cooked over real fire.

I’ve been traveling this country for the past five years, chasing fire, food, and flavor. Cooking over Texas mesquite to hickory wood in the Ozarks—there’s a way to infuse real, local flavor into your dinner if you’re willing to get your hands dirty.

Here’s how I do it: I’ll use lump charcoal to start, then eventually add a couple of chunks of fruit wood. There’s something magnificent about adding real wood to your charcoal—it layers in depth and complexity you just can’t fake.

I also use a chimney starter to get things going. I stay away from lighter fluid—nothing ruins a good cook faster than the taste of chemicals in your food.

When it comes to gear, I’ll always have a soft spot for a good old Weber kettle. It’s tough to beat for versatility and price. But these days? I’m really loving Breeo.

The Breeo fire pit isn’t just a centerpiece for your backyard—it’s a workhorse. It’s built for real cooking, not just marshmallows and small talk. I’ve cooked steaks, burgers, cast iron cornbread, and seared elk loin on that thing. It’s rugged, efficient, and delivers that unmistakable flavor only hardwood fire can provide.

Cooking over live fire is about more than just heat—it’s about patience, precision, and being present. You’re not just setting a temperature and walking away. You’re tending, watching, adjusting. You’re a part of the process from start to finish, and that connection comes through in every bite.

So if you want to elevate your summer cooking, start here: Ditch the gas. Embrace the coal. Throw some seasoned oak on top. And don’t be afraid to get a little smoke in your eyes!