The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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Popular in Food

Smoking Food

The basics for smoking food are right here: how it works, how to set up a smoker, tips, and more.

Smoking uses low temperatures, 180 to 220 degrees F, and long cooking times to cook and flavor foods.

How Smoking Works

  • Low heat makes smoke as wood smolders, rather than burns, to impart the smoky flavor.
  • Water-soaked wood chunks, chips, and/or aromatics are distributed among the coals to enhance the flavor.
  • Grill is covered to allow heat and smoke to slowly penetrate and cook the food.

Types of Smoking

  • Dry Smoking Dry smoking uses indirect cooking with a low, smoldering wood fire to slowly cook foods while infusing smoke flavor.
  • Wet Smoking Wet smoking, or water smoking, is more commonly employed and uses a pan of water to maintain moisture and tenderness.

Tips for Smoking

  • Keep water pan full, replenishing as needed with hot tap water.
  • The water helps to maintain temperature and adds moisture to keep food tender.
  • Don't peek! Heat and smoke escape each time the lid is lifted, sacrificing aroma and flavor and increasing cooking time.
  • Start with small amount of wood to see if you like the flavor, adding more for more intense smoky flavor.
  • Make wood chips last longer and prevent burning by bundling wet wood chips in a foil packet with holes. Place the packet directly on the coals.
  • Smoke only those foods that can handle the assertive smoky flavor: beef, lamb, pork, poultry, oily fish, and game.


  • Add an aromatic dimension by tossing fresh leaves, stems, or herbs onto the coals.
  • Bay leaves, rosemary, grapevine cuttings, fruit peel, or cinnamon sticks are examples of aromatics.
  • Generally aromatics with higher oil content provide stronger flavor.
  • Soak branches and stems, which otherwise burn quickly.

Food & Wood Pairing

Try experimenting with different foods and woods to find the flavor combination you like.

  • Alder, delicate: Pork, poultry, especially fish
  • Apple, delicate, mildly sweet, and fruity: Veal, pork, poultry
  • Cherry, delicate, mildly sweet, and fruity: Veal, pork, poultry
  • Hickory, strong, hearty, smoky: Brisket, ribs, game, pork
  • Mesquite, lighter, sweeter: Most meats, vegetables
  • Oak, assertive, versatile: Beef, pork, poultry
  • Pecan, similar to hickory, more subtle: Pork, poultry, fish
  • Seaweed, tangy, smoky: Shellfish

Setting Up the Grill

  • Soak wood chips and chunks in water for at least 1 hour.
  • Soak aromatic twigs for 30 minutes.
  • Drain and shake off excess water before adding soaked wood to the fire.
  • Use long-handled tongs to arrange hot ash-covered coals around foil pan that is filled with 1 inch of water.
  • Add presoaked chunks, chips, and/or aromatics to coals.
  • Place food on grill rack and cover.
  • Check food, temperature, and water pan once an hour; adjusting as needed.
  • Do not add additional wood during last half of smoking on charcoal (or vertical smoker) as too much exposure to smoke imparts a bitter flavor to food.

Tips for Gas Grills

  • Soak wood chips and chunks in water for at least 1 hour.
  • Soak aromatic twigs for 30 minutes.
  • Drain and shake off excess water before adding soaked wood to the fire.
  • If equipped with smoker box attachment, before firing up the grill, fill water pan on attachment with hot tap water.
  • Place presoaked chunks/chips in compartment as directed by manufacturer's instructions.
  • If you do not have an attachment, use a foil pan (separate from the water pan) or a foil packet with holes punched in the bottom. Place pan on rack directly over heat source.
  • Place food on grill rack and cover.
  • Check food, temperature, and water pan once an hour, adjusting as needed.

Tips for Charcoal Grills

  • Monitor temperature by adding 8 to 10 fresh briquettes.
  • Do not add "instant-start" charcoal briquettes during the cooking process.

how to smoke meat


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