An outdoor smoker at the Hotchkiss School CT

An outdoor smoker at the Hotchkiss School (CT) provides meat for pulled pork or smoked turkey sandwiches, along with experiments like smoked kale and smoked portabella mushrooms.

Onsite Chefs Cook Up Smokin’ Hot BBQ

Operators share their secrets for making the most of smoker units

Adding smoke to meat is more than a cooking method. It’s part of a larger barbecue culture, a world that encompasses pulled pork in North Carolina, brisket in Texas and every kind of protein you can cook low and slow for down-home eating. Barbecue is the stuff of American legend, and like America, barbecue is inclusive by nature: salmon, tofu and even fruit can join the party.

Honey helps bring the savory-sweet flavors togethe<div class=

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