John Willoughby, Gourmet executive editor and co-author of Grill It!, demonstrates the secrets and simplicity of smoke-roasting.

The Irish are famous for their smoked salmon, so it’s a natural for a St. Patrick’s Day party. Of course, you don’t have to use Irish smoked salmon for these toasts; any cold–smoked...

Foster Kamer makes a case for the ultimate indulgence: the after-dinner cigarette

You really shouldn’t worry too much about smoke getting in your eyes because we’ve got a bigger problem: Why are bartenders hell-bent on putting it into your cocktail?...

I recently ate the famed smoked meat at Schwartz’s in Montreal, then flew back to New York and had the pastrami at Katz’s later that day. Which was better?

Chiang Mai's secret is out: smoke. A dangerously thick blanket of smoke is smothering northern Thailand, sending thousands of people to the hospital.

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.

Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin.

A serious "barbecuist" with a craving for perfectly seasoned, fork-tender meat finds reflections of the South in California.

Whatever else you set out, great smoked salmon will always draw a crowd. It works well with all of the supporting players, from horseradish cream to egg salad.