Beginner’s Guide to Summer Smoking

Recipes for smoked ribs, chicken, fish, and more

By Jill Santopietro

When I traded my New York City fire escape for a San Francisco backyard patio with a grill, I began experimenting with smoking on the grill. Once you start, you can’t stop. You’ll begin by smoking the obvious: ribs, chicken, trout. But then you’ll start grabbing random stuff from the fridge and pantry: almonds, salt, cheese, chocolate, foie gras (it’s been done). Sure, you can also smoke tomatoes and corn, but remember: Smoke likes fat. And smoking truly is as addictive as they say.


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Jill Santopietro is a former food editor at CHOW.com.

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