There’s a reason why smoking meat is such a popular cooking method — the low cooking temperatures and slow cooking times give the food a delicious rich flavor and a tender texture that practically ...

If you’re yearning for fall-off-the-bone baby back ribs or melt-in-your-mouth brisket, you no longer have to wait an entire day for the pitmaster to deliver that perfectly smoked meat. Instead, you ...

The pellets are placed in a hopper, usually on the side, and they’re fed to a burn pot by an auger, and a combustion fan ...

To keep the meat moist, Raichlen puts a pan of water in the smoker, and every hour he lightly sprays the brisket with white vinegar in a spray bottle. He wraps his brisket in pink unlined butcher ...

Electric smokers, which monitor and regulate temperature, take the guesswork out of the long process of smoking veggies or fish, and break the stereotype that smoking meat requires you to spend many ...