Different wood chips are used to smoke different meats. ‘Lighter flavors call for lighter smoke,’ says Tim McCoy, education director for the International Culinary Arts and Sciences Institute ...

Smoke: The most primordial of ingredients, but it is only within the past few decades, when technology and the making of food and beverages have become so intertwined, that we’ve seen a slew of new ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Next time you break out the Weber to do a little smoking, consider ...

While specialized equipment is ideal, don't count out your trusty grill for a juicy, fall-apart brisket. Here are the ...

Do you love the taste of smoked chicken, but don't have a smoker? Or maybe you don't have several hours to wait before your chicken is done? You can get the same effect as smoking a chicken with a ...