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Its modest 293 square inches of cooking surface is enough to smoke two half racks of ribs or a small pork butt. A bevy of controls allow you to set smoke levels and adjust temperatures.

Around here, our sauces are typically sweet, sometimes spicy. Pork rules the barbecue world in most of the Deep South, from ...

Wood-fired, turning lamb shanks and beef ribs into soft, supple entrees tinged with rosy smoke rings. The name of the restaurant translates as “smoke” so many guests know what they’re in for.

From sticky and sweet Memphis-style ribs to Texas-style brisket, Chicago has a wonderful variety of barbecues. Check out Eater Chicago’s top spots for smoked wonders.