Todd David has found that when professional pitmasters seek advice, it’s rarely about smoking meat. “No one asks about cooking barbecue,” he says of the conversations he’s been having through his new ...

Whole-hog cooking produces meat so tender and flavorful that first-timers often become instant converts to Carolina barbecue ...

One of the most important inflection points in Texas barbecue occurred in 1974 when a company in Mesquite, J&R Manufacturing, began producing the Oyler barbecue pit. This cooking appliance combined an ...

One of the most enduring clichés in Texas barbecue lore is this: If you’re driving down a dusty backroad and stumble upon a weathered, rickety barbecue shack, you’ve found smoked-meat nirvana. But as ...

Rodney Scott's Whole Hog BBQ is growing fast, with five locations in four states and three more planned. The restaurant smokes a minimum of 15-18 hogs per week, and each takes up to 14 hours to reach ...

Discover hole-in-the-wall Massachusetts BBQ joints locals swear by, where smoky brisket, tender ribs, and no-frills vibes put ...

On a hot June afternoon, Mazhar Zaidi is sitting at one of the dining tables on the ground floor of Dickey’s Barbecue Pit in Lahore, Pakistan. The top floor has a few families and groups of friends ...

After smoking more than 115 pounds of pork shoulder (plus chicken breasts, salmon, corn and pork chops), we feel confident ...