When you're after that unmistakably smoky, truly authentic barbecue flavor, wood is the way to go. But when faced with the choice between wood chunks or wood chips, which provides the best result?

Smoking is the world’s second-oldest cooking method (The first? Grilling). When I started researching Project Smoke, I wanted to push its limits — the fuels, the techniques, and, of course, the foods.

It%27s essential to match the right woods when grilling or smoking foods%2C from pork to fish. Think of pecan%2C mesquite and alder the same as ginger%2C basil or turmeric. Each tastes different. Use ...

Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F. Combine garlic, paprika, pepper and salt in small bowl. Sprinkle and press ...

Love the flavor of wood-smoked barbecue? Craving mouth-watering, slow-smoked meat? Consumer Reports’ experts say you don’t need to run out and buy a smoker. A few steps and your gas or charcoal grill ...

Night prior to cooking, coat Heavily with dry rub. Wrap in plastic wrap or place in plastic bag and refrigerate overnight. Remove pork from refrigerator 2 hours prior to cooking. Prepare smoker to ...