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?

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. To grill is human, but to smoke is dad-like.

As the grilling season ignites, you can infuse even more flavor into your meat. Toss a few wood chips on the heat or into the smoker box, watch and smell. Those wisps of smoke are bringing new flavor ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Next time you break out the Weber to do a little smoking, consider ...

Maybe you don’t have an obnoxiously large barrel smoker with an off-set fire box that virtually demands seasoned hardwoods. Never fear, the recipes for smoky pecans and smoked cheddar, which come from ...

It%27s essential to match the right woods when grilling or smoking foods%2C from pork to fish. Think of pecan%2C mesquite and alder the same as ginger%2C basil or turmeric. Each tastes different. Use ...