Can we admit something? We ordinarily use a gas grill. It’s just more convenient. It heats up quickly. It cooks reliably. We miss charcoal, though, because of the unrivalled flavor. Nothing beats a hamburger on a charcoal grill. So, we do own one and break it out whenever the itch to feel authentic strikes us. That’s why we recommend the Rösle Stainless-Steel Charcoal Chimney. With great speed, it transforms charcoal from licorice black to heather gray. It does so evenly and without chemicals. Your food absorbs the heat and flavor with any residual lighter-fluid taste.

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...