Smoked Leg of Lamb, with a flavorful garlic herb rub, is cooked low and slow and finished with a quick sear to develop a perfectly seasoned crust and tender interior. While I usually make a smoked ...

Smoking meat —the technique behind favorites like barbecued brisket, ribs and pulled pork — is the process of cooking an item at a low temperature, surrounded by smoke from burning wood. Sometimes ...

The post 31 Smoker Recipes That Will Have Guests Asking What Wood You Used appeared first on Cook What You Love.

A Greek-style smoked leg of lamb is cooked “low and slow” surrounded by the smoke from a wood fire. Credit: AP Sign up for the Concord Monitor's morning newsletter and get essential news each day.

IN the beginning, there was wood. And it was good. But it was awfully inconvenient. The appeal of wood smoke is almost primal. In fact, just those two words by themselves are enough to make you hungry ...

It’s summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...

It’s summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...