We’ve cracked the code by crafting the world’s best smoked brisket sandwich. It has crunch, acid, cheese and tender, succulent, smoky beef.

We craved pulled pork. With icy weather, we didn’t want to man a smoker for seven hours. Solution? A pressure cooker. Tender and succulent!

13 hours in a smoker and some arduous fork work produced the pulled pork for these sliders served with cole slaw and barbecue sauce.

Making a tender, succulent brisket takes practice and skill.  Do it right—oh man, that’s divine dining.

This smoked pork loin was delicious paired it with roasted Brussels sprouts and garlic cheese bread. We had extra, which we nibbled on throughout the week.

You make beer can chicken, right? Of course, you do. Everyone does. And, if you don’t for some strange reason, say you do. An admission otherwise will earn you a one-way ticket to ridicule and rejection. We at G@H won’t lecture you on how you should make the dish. But, kindly allow us to share our gentlemanly secrets for grilling better beer can chicken. 1. Ditch the can. We’re coming out of the gate with potential blasphemy. We will likely offend purists. But, whatever, they can keep their can. We use the Rösle Chicken Roaster. It’s sturdily constructed with a wide base. Unlike an aluminum can, this devise will not crumple or tip. It has a removable handle, which eases transport but does not monopolize precious grill space. 2. Caramelize the skin You probably have a go-to barbecue rub. Perhaps,...

We’ve got secrets to making delicious chicken at home, including smoking it in our Bradley Digital Smoker. Cooking low and slow locks in moisture. The smoke delivers bold, distinct flavor.

Everyone everywhere loves cooking meat outdoors. Trust us: we’ve traveled a bit. Outdoor cooking isn’t regional. It doesn’t belong to any particular ethnic cuisine. No, it’s a shared treasure, coded deeply in our DNA. Outdoor cooking connects us to mutual ancestors—those cavemen grilling bison steak over open flame—you know, our great-great-great50 grandparents. Outdoor cooking is done differently in different places. Here, in North America, we prefer doing it low and slow with smoke. This magic method coverts collagen protein into gelatin, making otherwise tough, undesirable cuts of meat tender, moist and delicious. It’s science. And, using our Bradley Digital Smoker, we’re amateur chemists. People may argue about the most “authentic” way to smoke. Ignore them. Almost no one cures mutton in their smoke shack to survive the long, cruel winter. Times change. Technology evolves. We find better ways. The Bradley...