One of the beautiful things about outdoor cooking is that barbecue chefs have a wide array of options for preparing meats and vegetables. While grilling and roasting are tried and true methods, many top BBQ pitmasters swear by smoking meat, which is a relatively low-heat form of convection cooking.

The most traditional form of outdoor smoking is done with a charcoal smoker, where burning coals provide the heat and wood chips or wood pellets are added to the cooking chamber. For a simpler method that still incorporates wood smoking, many BBQ chefs now embrace gas smoking, which generates heat by burning propane.

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