More wood doesn’t mean a better cook.

Bitter smoke isn’t the fault of your smoker. How to avoid bitter smoke.

There’s good smoke and there’s bad smoke. How to know the difference.

How smokers create the smoke that flavours barbecue dishes.

Over smoking any food can take it beyond the point of being edible. What you need to know.

Tips for how to determine how much smoke from your smoker is just right.

Understanding smoke is the difference between food that tastes kissed by fire and food that tastes like a chimney.

Planning a backyard outdoor kitchen? Expert design tips, layout planning, material choices, and real-world lessons.

Northern Barbecue™, the trademark BBQ style of Chef Mike Belobradic. Southern barbecue meets global live-fire grilling traditions.

How different woods—hickory, oak, cherry, apple and mesquite—impact flavor in smokers, grills and wood-fired pizza ovens.