Smoke 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… Read more of the article here.