No. 13 The Incredible Makeshift Backyard Smoker
IF YOU DO NOT HAPPEN TO BE, SAY, A FIFTH-GENERATION BARBECUE PITMASTER WHO LIVES IN THE DEEP SOUTH AND GREW UP, YOU KNOW, SMOKIN' HOGS, YOU STILL CAN SMOKE DELICIOUS, TENDER, RICH, SMOKY MEAT AND FISH USING THE GRILL YOU ALREADY OWN
As practiced by Native Americans, the long, slow smoking of food to foster dehydration was a preservation technique necessary to bridge nature's annual gap between summer abundance and late-winter scarcity. But unless you're a new survivalist, smoking is no longer about food storage; it's about food flavor, a modified cooking process that can add depth and dimension to smaller cuts of meat and fish.
In recent years, a bunch of designated smokers has hit the market, some with computer-controlled settings that…