Smoked

The Culinary Showroom: Finished Dishes & Flawless Results.

flavor x fire
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Flavor x Fire: A Flavor-First Approach to Open-Fire Cooking

July 2, 2026 BBQGRAIL 0
Most cookbooks make you choose a side. Some want you inside, fussing over fancy techniques and perfect pairings. Others are all about fire, smoke, and bold flavors—think sweet rubs and BBQ sauces. Derek Wolf, in Flavor x Fire, asks a better question: why not enjoy the best of both worlds? The Mastermind Behind the Fire Derek Wolf’s style makes sense […]
smoke
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“Smoke & Spice” by Bill and Cheryl Jamison

June 21, 2026 BBQGRAIL 0
Editor’s Note: You may wonder why I would review a 32-year-old cookbook. The answer is simple. This book changed outdoor cooking for many people, me included. There are multitudes of barbecue/smoking cookbooks, but few can be considered classics. And only one can be considered THE CLASSIC barbecue cookbook. That cookbook is “Smoke & Spice” by Bill and Cheryl Jamison. If […]
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Mastering Smoke Profiles with Bill & Cheryl Jamison

June 18, 2026 BBQGRAIL 0
Bill and Cheryl Jamison, in their cookbook Smoke & Spice, share a simple truth with backyard cooks. Wood is not just for heat. It is a key seasoning, just like salt or pepper. Picking wood for your smoker is a lot like choosing the right herbs for a stew. The wrong wood can drown out the flavor of tender meat. […]
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The Evolution of Asheville-Style Barbecue

June 13, 2026 BBQGRAIL 0
Barbecue in the South is a serious thing. Folks have strong opinions about wood, meat, and sauce, and they stick to them. But up in the Blue Ridge Mountains, Asheville, North Carolina, does things a little differently. Asheville-style barbecue feels like a backyard where everyone’s welcome. It starts with good old Southern wood-smoking, then brings in flavors from around the […]
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Chiles and Smoke by Brad Prose

June 13, 2026 BBQGRAIL 0
Today, live-fire cooking and bold, spicy flavors are merging in exciting new ways. Leading this trend is Brad Prose’s book, Chiles and Smoke (2023). This is not just a book of extreme, dare-devil recipes. Instead, it teaches how smoke balances and enhances chile flavors and heat levels. Prose believes food’s heat should have depth, not just intensity. Chiles and Smoke […]