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 difference between ...

Cold smoking is one of those cooking methods that feels both ancient and modern. It’s about coaxing flavor into food using smoke at low temperatures instead of heat. The result isn’t cooked meat or ...

Step into the world of authentic smokehouse flavor with this rich and savory cold smoked sausage recipe from Chuds BBQ. In ...

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Ah, summertime. The one time of year meant for fun in the sun, trips to the beach, and—of course—backyard barbecues. Though it's really no secret that barbecue is the unofficial main dish of summe, ...

Earlier this year, I enjoyed a spectacular steak that had been dry-aged for 240 days. I purchased it raw from Dallas’s Knife, and seared it on my stove top in a cast-iron pan. It had the deep funky ...