Outdoor cooking can be enjoyed year-round with the right equipment and passion. Trimming fat, applying seasoning evenly, and wrapping the meat properly are essential steps in the smoking process.

You don't need a big outdoor smoker to kiss ribs and chicken with applewood or hickory. Here's how to safely turn your kitchen into a smokin' BBQ pit. Joey is a writer/editor, TV/radio personality, ...

Joey is a writer/editor, TV/radio personality, lifestyle expert, former entertainment publicist and author of "Basic Bitchen." His written work has been featured in major food and travel outlets, and ...

Smoked beef cheek and smoked brisket aren’t about rushing the process—they’re about patience, craft, and respect for the cut. These are meats that demand time in the smoke, slowly breaking down until ...