But a smoker does it much more efficiently and over a period of five to 12 hours until the meat generates a thick 'bark' or crust and the pink flesh beneath it literally falls off the bone.

The wood or charcoal burns, heating the main chamber and filling it with smoke, which slowly cooks the meat with indirect heat and infuses it with smoky flavor. Offset smokers are beloved by ...

It is no secret we think that grilling and smoking food outdoors is one of life’s greatest pleasures. But depending on where ...

"Meat Church BBQ, led by pitmaster Matt Pittman, is your ultimate destination for BBQ tips, smoking techniques, and ...

As an expert in outdoor cooking, Greg has written more than 30 articles on grilling and barbecuing for Food & Wine across categories including kamado grills, pizza ovens, and meat thermometers.

This super-easy oven-roasted pork recipe doesn't require a smoker or any special ingredients. It's a cinch to make and can be ...

Meat smokers aren’t very complicated – they can be built with a flowerpot and a hotplate, and will still cook up a delicious dinner. We might have to borrow [Brett]’s technique when we build ...

Poland has a famous and rich tradition in smoking food, mostly to prepare fish and meat known as wędzonki. Read on to get Culture.pl's lowdown on one of the country's most characteristic culinary ...