If there’s one thing I may love more than a meal fresh off the grill, it’s one fresh out of the smoker. It’s hard to rival a rack of ribs or a brisket that’s spent all day over low smoky coals and wood chips. I was curious how easy it is to become a smoke […]
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So you are thinking about taking your grilling to the next level! Congratulations, because we think cooking with a smoker makes some of the best food out there. In the South, this is what they call Barbecue and it is a type of food or way of cooking food “low and slow” that creates tender, […]
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“If you can smoke a slab of ribs, you can cook a whole hog,” says Pat Martin, owner of Martin’s BBQ Joint in Nolensville, Tennessee. Beloved of Bon Appétit staffers (including this one), Martin’s puts out all the classics, from brisket to wet and dry ribs to chicken. So, naturally, we thought Martin himself would […]
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