Real barbecue involves cooking tougher, fattier cuts of meat like pork butt and beef brisket over a duration of 4 to 6 hours or longer at temperatures near the boiling point of water.

Offset smokers can be tricky, but this beginner-friendly walkthrough makes it easy. From choosing your wood to managing smoke ...

See, grilling is hot and fast, smoking is low and slow ... Then put the salmon and sausage on. Make sure the salmon is skin-side down. The sausage will release a lot of fat, so coil it up near ...

If you have a propane grill you can get the same effect as smoking a chicken ... five minutes per side. You want to make sure the chicken is white all the way through. Once the chicken is ...

All of these smoked chicken techniques are doable on your standard charcoal grill. (Discover how to turn your grill into a DIY smoker.) Beyond that, simply gather up your desired spice rub and ...

In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams ...

but it’s a commitment to all-day cooking. Computer-controlled and WiFi-enabled pellet smokers require less management, but you’ll still need to make occasional check-ins. “Think of it as the ...