When [Deadline] couldn’t find a replacement control module for his Masterbuilt electric smoker, he could have just tossed the thing in the trash. Instead, he decided to come up with his own ...

To avoid over-smoking your barbecued meats, follow the advice of a professional chef. Here's how to do it, and how to save ...

No smoker, no problem. We spoke to an expert about how to infuse meat with a bold, smoky flavor using a gas grill, a special ...

[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 for a few minutes. This gives the smoking wood chips access to more air.

And even when you get all of those factors spot on, accidentally over-smoking the meat will put all of that effort to waste ...

"Depending on the meat, vegetable, pizza, or whatever you are cooking, you may want a different flavor that compliments that item." Our top picks for the best smoker pellets Best overall ...

"I love cooking, it's like my hobby!" Stoddard got the job, and they put him in charge of the meat smoker. He’s spent the last five years smoking all kinds of meat, from bacon to jerky to beef ...