Smoker BBQ

North Alabama style: smoked chicken dunked in a tangy mayonnaise-and-vinegar white sauce. Big Bob Gibson's legacy.

A tangy, peppery mayonnaise-based barbecue sauce — unique to North Alabama and made for smoked chicken.

A whole chicken flattened so it smokes evenly and the skin crisps — finished, if you like, in Alabama white sauce.

The Bradley classic: hard cheese cold-smoked low and slow, then rested to mellow. No heat, all smoke.

Silky cured salmon cold-smoked over alder — the Bradley does this better than almost anything. Slice paper-thin for bagels.

Cure your own pork belly, then smoke it for streaky bacon with a depth no shop pack can match.

A tangy, sliceable cured sausage smoked low and slow — a Bradley staple for the cheese board.

California's Central Coast classic: a beef tri-tip with a simple garlic-pepper rub, smoked then seared hot over red oak.

Whole-hog spirit in a single shoulder: smoky pork dressed in a fiery cider-vinegar and pepper sauce. No tomato.

'Carolina Gold' — smoked pork pulled and tossed in a tangy yellow mustard barbecue sauce.

Piedmont (Lexington) style: smoked pork shoulder dressed with a vinegar 'dip' lifted with a little ketchup.

The crown jewel of Kansas City barbecue: cubes of brisket point smoked twice, glazed in sweet sauce until candy-like.

Pork spare ribs with a sweet rub and a thick, sticky tomato-molasses glaze — the KC classic.

The defining sauce of the style: thick, sweet and tangy with tomato and molasses. The base for burnt ends and ribs.

A pre-cooked ham re-smoked and glazed sweet and sticky — minimal effort, maximum payoff for a crowd.

The Rendezvous style: pork ribs finished dry, with a paprika-forward rub and no sauce in sight.

Low-and-slow pork shoulder pulled into smoky strands, the foundation of a Memphis pork sandwich.

Spare ribs mopped and glazed with a tangy tomato sauce — the sticky, sauced counterpart to dry ribs.

The contest-winning approach: injected, double-rubbed and smoked until the 'money muscle' slices like butter. Built for Memphis in May.

The legendary smoker snack: jalapeños stuffed with cream cheese and a smokie, wrapped in bacon and smoked until crisp.

Smoked low for flavour then blasted hot for crisp skin — wings with a deep, smoky backbone.

Creamy three-cheese macaroni finished in the smoker for a savoury, smoky crust — the ultimate barbecue side.

Rich, smoky beans laced with burnt-end trimmings — the side that's almost a main.

Central Texas brisket: just salt and pepper, post oak smoke, and patience. The benchmark by which all barbecue is judged.

Giant 'dino' plate ribs — beefy, rich and meltingly tender. Salt and pepper, nothing more.

Coarse, peppery smoked beef sausage with a snappy bite — a Texas meat-market staple.

Brined for juiciness then smoked hot enough to keep the skin from going rubbery — a Texas joint favourite.