With barbecuing, the wood you burn is just as important as the quality of the meat you're cooking, so we're telling you the ...

If you want to smoke your meat for longer than an hour, chunks could be the best bet, given their extended burn time. This means you won't have to keep adding new wood to your smoker.

If you've been sticking with hickory or mesquite every time you fire up the smoker, it might be time to branch out.

For meats smoked six to eight hours, add three to four briquettes to the supplemental fire every 40 minutes. • Use a thermometer to check the smoke's heat; heat should be less than 200 degrees.

Smoking meat Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the ...

Smoking meat Hardwood smoke is the defining element of American barbecue cooking. Smoke infuses a deep savory flavor and is essential for barbeque ribs, chicken and brisket. Learn about the ...

Learn about the difference between grilling and smoking, hot and cold smoking and what kind of wood to use. You may be surprised that you don’t need an arsenal of expensive gear to smoke meat.