Smokes is the soul of barbecue


'Smoke is the soul of barbecue': Master griller Steven Raichlen on the global appeal of smoked food - National Post 

June 14, 2016

by: Laura Brehaut 

The appeal of smoked food is universal and elemental. It spans the globe, from barbecued pork in the American South and smoked fish in Scandinavia to Sichuan tea-smoked duck in China and jerk chicken in Jamaica.

It's an ancient technique; one used to preserve, flavour and cook food. Methods vary by culture and region - whether hot-smoking, cold-smoking, smoke-roasting, or using a hand held smoking device...

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