Fire & Smoke Guide
Section guide

Smoking

Practical guidance for smoking.

Smoked ribs served with a small bowl of cabbage slaw.Guide

How to Smoke Ribs

Smoking ribs is a timing problem disguised as a temperature problem. The cooker must stay steady enough for the meat to soften, but the ribs still need a surface that is not wet, b

Read the guide →A small cream braising dish containing tender pulled pork with cooked onions, pale kitchen window lightGuide

How to Make Pulled Pork Without a Smoker

Pulled pork does not require an offset smoker, but it does require the logic of a long, protected cook. A covered grill, oven, Dutch oven, or combination of heat sources can soften

Read the guide →A small serving of sliced smoked brisket on a cream platter with pickled cucumber, realistic dark brown bark but a light airy sceneGuide

How to Smoke a Brisket for Beginners

Brisket exposes every weakness in a fire plan. The cut is large, the thickness changes from end to end, and the cook can last long enough for weather and fuel to matter. A beginner

Read the guide →A compact closed charcoal smoker in a quiet leafy garden on stone paving, faint thin smoke, tools neatly beside itGuide

Smoking 101: How to Get Started

Smoking is controlled cooking with wood influence, not a contest to create the largest cloud. A beginner needs to learn three separate systems: the fuel makes heat, the wood contri

Read the guide →