The pellets are placed in a hopper, usually on the side, and they’re fed to a burn pot by an auger, and a combustion fan ...

Andrew Bower of "Anderson's Smoke Show" reveals his spatchcocking technique and wet brine recipe that keeps smoked turkey ...

I don’t take many shortcuts at Thanksgiving. If I’m going to the trouble of hosting, I want the meal to be a from-scratch affair, prepared and served with lots of love. When it comes to pulling off a ...

Smoked chicken is a classic that’s a beloved comfort food. Whether you prefer it tangy, spicy, or sweet, the slow-cooked goodness of smoked chicken never fails to impress. But with so many restaurant ...