There are few culinary techniques more evocative than smoking. It can conjure images of backyard barbecues, slowly sizzling Southern smoke pits and succulent protein falling off the bone. While smoking is a common means of meat preservation found in most cultures, Americans have made it their own, as every summer they fearlessly fire up their grills. Chain menus follow suit, and there’s a marked upturn in the number of barbecue promotions offered during the warm-weather months. But smoking ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!