Hey everyone, Jason Griffith here! There’s nothing quite like the flavor of perfectly smoked chicken. The smoky aroma, the ...

A Stacked Sandwich Recipe for Brisket Lovers By Jason Griffith Let’s be honest, there are sandwiches, and then there are ...

Elevate your pellet-grill game with meats—from brisket and ribs to salmon and duck—that shine when smoked low and slow, ...

Smoking meats is a meticulous process and doesn't need to be over-complicated by prevalent myths. Luckily, this smoking ...

The biggest cooking method this opens up is cold-smoking for favorites such as smoked salmon, which aren’t possible with traditional pellet smokers whose lowest temperature is usually too high.

Prepare the grill for indirect cooking at 250-275 F. Add your preferred smoking wood to the fire while the grill is heating. Tie the sage, bay leaves and rosemary with kitchen twine.

Walmart has a smoking $150 off deal on this Pit Boss vertical smoker that'll have you serving up a meaty feast on Labor Day.

And smoke is a seasoning. We do not cook with smoke. Smoke cooking is really smoke flavoring. The heat–wood, gas, charcoal, electricity, whatever–does the cooking.