Our favorite variety of barbecue sauce is Kansas City Cowtown Bar-B-Q Sauce, which is manufactured locally. It won the 2001 American Royal Barbecue Contest. That means that other people who also know barbecue, like really know barbecue, deemed it to be as fantastic as we believe it to be.

Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow -- a barbecuer’s barceque.

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

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...