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

Smoking Details. Trim heavy fats. Don’t be afraid to trim aggressively. You will learn a little every time you practice. Season aggressively, but don’t get carried away.

Smoking the meat can drastically elevate a meal, but over-smoking it can ruin the entire experience and waste your precious time and energy.

Cover both pans with foil and smoke. "Do it this way [for 10-30 minutes on medium-low heat, depending on the size and type of meat] to add the flavor without overcooking it.

Whether using a backyard grill, a charcoal grill, an open fire or an advanced smoker, choosing the right meat to cook and ...

From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – ...