My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or … - Steven Raichlen

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I don't think American independent films have ever really been particularly experimental, except for the original guys from the '60s who were huge influences, like Stan Brakhage, Robert Breer, and Stan van der Beek. They were the true independents.

Steven Raichlen

My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or wild seafood are in season, smoke organic vegetables.

Pork, Salmon, Varieties, Vegetables, Waiting

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Obviously this is the next frontier - once you've mastered grilling, smoking is what you're going to want to do.

Grilling, Mastered, Next, Obviously, Smoking, Want

If you own a simple Weber kettle grill, you own a smoker. You don't have to spend an enormous amount of money or even buy an extra piece of equipment. If you have that kettle grill, the whole secret to getting a lower temperature is to set up your grill for indirect grilling and use only half as much charcoal.

Lower, Piece, Secret, Simple, Temperature

If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.

Firsts, Games, Matter, Smoking, Spike, Tender

I really love the smoked ice cream because it's so unexpected. Yet when you taste it, it's sort of familiar and otherworldly at the same time. I guess that's what I really like about what smoke does to food.

Doe, Food, Ice Cream, Like, Taste, Time

Where your food comes from is as important as how you smoke it.

Food, Important, Smoke