Whether you prefer gas or charcoal, cooking on a grill is an incredible way to infuse flavor into your favorite meats and vegetables. But if you're ready to take your grill mastery up a notch, try using a long, slow burn in a process known as smoking. In the US, smoking finds its roots in American Indian cooking, where it was used as a means of preserving food. As the technique proliferated among other cultures, it became a proven way to turn normally tough cuts of meat into culinary delights. These days, any reputable joint in the barbecue belt uses smoking as a way to make ribs, shoulder, brisket, and more fall-off-the-bone tender.
Ready for the tutorial? Read on for smoking basics.