The Smart Indoor Smoker by GE allows barbecue enthusiasts to enjoy an authentic smoking experience in their home kitchen, just in time for the Super Bowl.

Dave Grohl is proving once again why he's just as much a rock star off the stage as he is on it ... putting his BBQ skills to work to feed the less fortunate.

There's a new generation of pitmasters in Texas, and many of them aren't satisfied with simply doing things the same old way. (Though fear not, staunch traditionalists: plenty of them are.)

White woman calls cops on black family who barbecued in Oakland Park's barbecue area

Surgeons are warning of the potential dangers of loose wire bristles after a Coffs Coast man accidentally swallowed one at a barbecue and had it pulled out of his pancreas more than a week later.

The founder of a popular South Carolina barbecue restaurant was a white supremacist. Now that his children have taken over, is it O.K. to eat there?

Canadian surgeons are urging people to throw out wire-bristled barbecue brushes, because none of them have figured out a surefire way of removing the wires when they get stuck in people's throats.

It'll be very hard to effectively combat climate change so long as meat consumption keeps soaring. That’s the conclusion of leading researchers at Oxford, who found earlier this year that emissions from food production will eat up a whopping 50 percent of our carbon budget in a few decades. And it’s the motivation behind Impossible Foods, a company that’s trying to revolutionize meat consumption by creating a plant-based burger that it hopes will taste better than the real thing.

Friday Night Barbecue — or #FNBBQ, because everything in Los Angeles needs a hashtag — began as a simple affair. It suited my preference for a lazy style of entertaining, one where you hose down the furniture beforehand and the melamine plates afterward. The tagline — because in L.A. even barbecues need a tagline — was: The weekend’s longer if you start on Friday.

Those of us who believe in animal rights but enjoy a good steak practice a bizarre cognitive dissonance akin to the twenty-a-day smoker. We know meat is unethical, we’ve seen the gnarly videos online, some of us have even smelled the putrid stench of a slaughterhouse up close. But somehow, our bloodthirsty primitive desire for BBQ ribs and KFC always wins out.

It's nothing you haven't heard (and hopefully tasted) before, but Texas Monthly's barbecue editor Daniel Vaughn, aka "BBQ Snob," recently said "It can’t be denied that Austin is now the greatest city for barbecue in the world."

Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing colon cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem.

In North Carolina, "barbecue" means barbecued pork, and regional varieties draw fierce loyalty. Some call it the Balkans of barbecue.

Learn how to make saucy, tender barbecued baby back ribs in 5 easy steps.

For many beef buffs, the idea of a hamburger cooked anything beyond medium rare is blasphemous. Unfortunately, not cooking your ground beef to at least 160 degrees Fahrenheit puts you at risk ingesting bacteria like E. coli or enterococcus, including some strains that are resistant to multiple antibiotics. But does cooking beef to a safe temperature mean you’re doomed to a dry, tasteless hockey puck sandwich?

It's the first time I separated the point and flat before cooking, and it'll definitely be my go-to method from now on. It couldn't have turned out better. I rubbed it with a simple home made peppered rub, and let it rest for three days before cooking. Smoked with oak and cherry.

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