For tens of thousands of years, the flavor of smoke has been part of our food. It wasn’t planned, it was simply a by-product of humans cooking over open fires. Although, I’m pretty sure it was a ...

Biting into the blackened crust of a slice of fatty brisket, one’s taste buds are inundated with saltiness, a slight peppery spiciness, and, of course, smoke. At at any god-honest barbecue joint, ...