>
Spice may give barbecue its personality, but smoke is its heart and soul. This truth is obvious to anyone who has spent time in American barbecue country (in Texas or Kansas City, for example). What you may not realize is how universal smoking really is. In this show, you’ll learn how to smoke Cousin Dave’s chocolate chile ribs in an offset barrel smoker, Chinese-style duck in a water smoker, and ginger-stuffed smoked pears in a kettle grill. And because, as Raichlen’s rule states: If something tastes good baked, fried, or sautéed, it probably tastes even better grilled.
Stars:
Other episodes for this season