[Peter Rauch] has built this meat smoker that has a touch screen control interface. His system is capable of controlling the cooking by monitoring the internal temperature of the smoker as well as ...

But a smoker does it much more efficiently and over a period of five to 12 hours until the meat generates a thick 'bark' or crust and the pink flesh beneath it literally falls off the bone.

If conditions permit, let the meat smoke for 20 to 30 minutes. To ensure that the flame takes, leave the lid of the box open ...

From succulent smoked ribs to flavorful smoked salmon and tender chicken recipes, the range of smoker recipes available means there’s something for everyone. As pitmasters, we’re keenly aware of the ...

It's a natural wood smoke, but Stoddard says "I’m not going to tell you the chips we use, that's a secret!" Ana Williams-BergenNorth Country at Work: Smoking meat, from the chimney to a ...