At his new BrisketTown barbecue joint, Daniel Delaney is doing something radical: He’s smoking his slabs of pork ribs and hunks of beef brisket for long hours over a smoldering wood-only fire in a ...

THE TERM “PIT” ORIGINATED back in the days when that’s just what it was—a pit in the ground, with wood coals inside and a grill made of wood or metal. Most people cooking with direct heat nowadays use ...

The rising trend of wood pellet smoker grills is due to their unique fusion of user-friendliness and a deep, smoky taste. These grills combine the simplicity of gas grills and the distinctive flavor ...

Want to expand your culinary repertoire beyond barbecued hot dogs and hamburgers this summer? Consider a smoker. Whereas a grill cooks meat directly over a flame, smokers use indirect heat to cook ...

Fueled by wood pellets, originally designed as a more efficient way to heat wood-burning stoves, pellet grills use a combination of augers, fans, and thermostats to regulate the internal temperature ...

These top picks offer a faster, more convenient way to get the benefits of wood fire cooking. Greg Baker is a chef, restaurant consultant, and writer with almost 40 years of experience in the industry ...

The best smokers help you achieve the sweet and savory flavor combinations that make smoked meat so tasty. Whether pulled pork, brisket, ribs, or chicken is on the menu, this type of specialized home ...

Charlie McMurrey makes his living off America's unending quest to infuse meat cooked on a gas grill with the distinct, woodsy flavors of slow-burning charcoal. On his Web site, McMurrey sells ...