You don't need a big outdoor smoker to kiss ribs and chicken with applewood or hickory. Here's how to safely turn your kitchen into a smokin' BBQ pit. Joey is a writer/editor, TV/radio personality, ...

Craving some smoked meat for dinner? Prep the oven. There's something irresistible about the deep, smoky flavor of meat that's been slow-cooked to perfection. From brisket and ribs to turkey and ham, ...

Smoking is an ancient method of preserving and preparing food. Used in tandem with curing and salting, the antioxidants in wood smoke extend the shelf life of perishable (not to mention valuable) ...

In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams songs ...

Who says a big rack of ribs is a summer barbecue food? We totally associate ribs with summer cookouts, mostly because nobody wants to freeze their butt off standing outside at a smoker grill during ...

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When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? The Cook's Illustrated Meat Book offers insights. It's ...