If you do not happen to be, say, a fifth-generatIon barbecue pitmaster who lives in the Deep South and grew up, you know, smokin hogs, you still can smoke delicious, tender, rich, smoky meat and fish usIng the grill you already own
Citroën HY. Cafè on wheels. For party catering. Just add a separate bar and it is more than a food truck! popuprepublic.com
Gran Eléctrica, Brooklyn
Brisket tips! It used to be that it took decades to master how to smoke a brisket properly, transforming this tough muscle into juicy and tender meat. Now, not so.
Wood smoke is an integral part of the true barbecue. Wood comes in three forms for smoking: chips, chunks, and logs. Get more info from Steven Raichlen.
The Salt Lick Cookbook: A Story of Land, Family, and Love Scott Roberts, Jessica Dupuy: Books
BBQ Sauce By The State