“The Texas influence can be found on the menu of nearly every new barbecue joint that opens, and cooking with all wood has never been more popular ... chile con carne made from smoked brisket chunks ...

Menu highlights include double-smoked burnt ends, hickory smoked Black Angus beef brisket, and exquisite ribs.

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?

When barbecue expert Steven Raichlen traveled the world searching ... Closing the lid presents another opportunity to inject ...

South Carolina has five of the best new barbecue restaurants in the South for 2024, according to Southern Living. Check them out.

For pulled pork: Preheat your smoker to 225 degrees.

When barbecue expert Steven Raichlen traveled the world searching ... Closing the lid presents another opportunity to inject the vegetables with smoky flavor by adding wood chips or chunks to the fire ...

And the house-ground sausages are infused with everything from allspice and cinnamon to plantains and chunks of Gouda. “Most impressive of all is the chopped whole-hog barbecue. The pigs are ...

When firing up your smoker to toss in some vegetables for the low and slow treatment, don't forget this handy tool to ensure ...

Competitive barbecue is like cooking at home but with ... the smoker was up and going in no time. We added the same wood chunks before loading our chicken and ribs into the smoker.