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Stay with a plain, carbon stell wok. Once it's seasoned it'll cook just like seasoned cast iron. I've used a wok for 20 years. I got interested when there used to be a wok infomercial on TV. I finally purchased the set at the WI State Fair. That wok is still my favorite, although I own and use...

I do remember getting a smoke ring when using my barrel smoker with lump charcoal/hickory wood. I must admit I don't remember with my electric smoker. I'll make it a point to check on my next smoke. Either way it hasn't made any difference in how the meat tastes, which I feel is the ultimate...

They really are "set it and forget it". I don't add wood during the process. I only open the door to spray the meat or when I wrap it in foil. I realize it's not the BBQ purist's way to smoke, but it's so simple and frees me up to do other things while smoking. I do miss the actual fire a...

I just smoked 2 pork shoulders last Sun. Rub with salt and pepper only. Smoke at 250F until internal temp is at least 190F, usually 8 - 10 hours except during the winter when it can take longer. I used to smoke in an offset firebox barrel smoker using wood and/or charcoal. I liked lump charcoal...