Although evidence of slowly cooking meat in an earth oven over hot coal (aka smoking) can be traced back to central Europe about 30,000 years ago, imparting a smoky aroma on meat is credited to Native ...

Smokers take your barbecue to the next level.

Whether you’re looking to throw down some traditional barbecue, smoke salmon after a successful fishing trip, or make a big batch of venison summer sausage, it’s a great time to be in the market for ...