"Mesquite is a great grilling wood, but because we utilize the hearth for long smoke projects, we found that oak gives ingredients a more delicate flavor." Hickory is often the first wood that ...

A Guide to Flavor and Pairing** Selecting the right wood for smoking meat is essential to achieving the perfect flavor and aroma. This beginner-friendly guide breaks down the different types of ...

All of this joint's meats are smoked over hickory and cherry wood, including the juicy beef ... with a brown-sugar crust formed around them for even more flavor. On Fridays, the restaurant also ...

Virginia has its share of culinary treasures, but Pierce’s Pitt Bar-B-Que stands in a smoky category all its own, having transformed from humble roadside stand to barbecue institution over the past ...

Tucked away in the Sandhills of North Carolina, where pine forests give way to rolling countryside, sits a barbecue haven ...

In 1925, Big Bob Gibson — a 6-foot-4, 300-pound railway worker — started smoking pork and chicken in his backyard in Decatur, Alabama, using hickory ... and packed with flavor, it’s usually ...

It specializes in dry-rubbed St. Louis spare ribs kissed with hickory and spice, Texas-style brisket, smoked lean pastrami ... such as charcuterie boards, wood-grilled flank steak, and fried ...