Pizzitola’s Bar-B-Cue has gone through many transformations in its 87-year history in Houston. The original location was bulldozed to make way for Interstate 10. A name change came along with new ...

This article is about how I built my vertical brick BBQ smoker. It wasn’t very difficult to do, it cost me only about $200, and it works quite well as a medium-large-capacity BBQ (does 50–75 pounds of ...

I stood next to a steel smoker outside a small barbecue joint several years back while watching a pitmaster retrieve the meats I’d just ordered. He opened a door on a smoking cabinet to fetch the ...

The Brick Pit, a small west Mobile barbecue joint whose cuisine was beloved by many, is getting new lease on life. New owners are renovating the building on Old Shell Road, a stone's throw from the ...

Coaxing heat and smoke to flow over a piece of meat for the purpose of cooking and flavoring it is the fundamental puzzle of Texas barbecue. This “indirect heat” method of cooking uses three linearly ...