Whether you're a seasoned pro or a complete novice, the highly praised wood smokers on this list can help you explore the ...

Food Republic asked Rich Parente, chef and owner of Clock Tower Grill, to share his tips on whether you should use wood chips or wood chunks to smoke meat.

Combine stovetop and oven cooking for maximum flavor. "On a stovetop, get the wood chips smoking on one side of a deep pan ...

From brands like Pit Boss to Masterbuilt, the best electric smokers will have you turning out brisket and ribs like a true pitmaster.

I’ve always found the practice of food smoking intimidating. Discussions about wood chip types and temperature gauges generally make me want to run and hide, as does the prospect of a hulk of ...

Light a hardwood charcoal or wood fire in the firebox of a smoker. Heat the smoker to 200°F. Scatter some of the soaked wood chips around the coals; the chips should smolder but not flare.

Made of stainless steel, it's easy to clean, obviously heat-resistant, and efficient, using fewer wood chips than other non-electric smokers.

The main difference is that cabinet smokers have front-load doors. They may have a pan to hold wet wood chips right over the charcoal—if not, the wood chips are added right on top of the charcoal.

We recommend the Western maple wood chips for your smoker or in an aluminum pouch on your grill to provide that highly sought smoky flavor. Best for White Fish: Jack Daniel’s Wood Smoking Chips – Oak ...