No smoker, no problem. We spoke to an expert about how to infuse meat with a bold, smoky flavor using a gas grill, a special ...

"Wood chunks are bigger than wood chips, so they tend to last longer and add a more smoky flavor," he explained. If you want ...

When it comes to smoking meats, two types of grills are at the forefront of every debate: kamado and pellet grills. Each ...

It tenderizes meats like brisket and pork shoulder and adds a kiss of smoke to everything from vegetables to enchiladas. The key to that flavor is choosing the best wood pellets to fuel that smoker.

A new museum dedicated to all things barbecue will introduce visitors to the flavors and regional differences of this ...

Burnt ends, whole hogs, smoked brisket or dry-rub ribs? The new Museum of BBQ opening next year in Kansas City, Missouri, ...

We found that 38.7% of the lung cancer patients examined were nonsmokers with a history of continuous wood smoke exposure for = 10 years. They were mostly women living in rural areas in poverty ...