Although evidence of slowly cooking meat in an earth oven over hot coal (aka smoking) can be traced back to central Europe about 30,000 years ago, imparting a smoky aroma on meat is credited to Native ...

Temperature: Smokers use lower temps, around 180°F to 275°F, to break down meat tissues and produce that smoky charm. Grills, however, turn up the heat, hitting a sizzling 350°F to 700°F, perfect for ...

We may receive a commission on purchases made from links. Smoking meat unlocks so much of its flavor potential, but the lengthy process can seem intimidating to newcomers. However, according to ...

We may receive a commission on purchases made from links. When warm weather comes, we all know what it's time for -- cookouts. If you're in the mood for ribs, you could fire up the grill, or you could ...