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 ...