1  BATHE THE WOOD
“Soaking the wood for 30 to 60 minutes will help it burn longer,” says Chris Lilly, a ten-time winner of the World BBQ Championships. “It’ll also add depth to the meat’s final flavor.” Use water for neutral flavoring, and beer, red wine, apple juice, or grape juice for a more nuanced flavor.

2  SPIKE THE MEAT
Searing locks in flavor, but prolonged heat exposure can dry out the meat. “Use an injector [$20, cooking.com] on bigger cuts to insert liquid into deeper parts.” Try these two injections:

Pork Injection
    1    cup apple juice
    ¼    cup water
    ½     cup sugar
    ¼    cup salt
    2     Tbsp Worcestershire
    1     tsp lemon juice

Beef Injection
    1     cup beef broth
    2     Tbsp Worcestershire
    1     Tbsp garlic salt
    1     Tbsp onion salt
    1    Tbsp sugar
    1    tsp lime juice

3  GIVE IT A RUB
“A dry rub acts like a marinade,” says Lilly, “wicking moisture into the meat and adding a nice crust.” The rub below is great for ribs, pork, whole chickens, and beef brisket. Feel free to add your own spices—from cumin to espresso grounds.

Men’s Health Living All-Purpose Dry Rub
    ¼     cup garlic salt
    ½     cup brown or white sugar
    2    tsp cayenne pepper
    2     tsp black pepper
    ¼     cup paprika (preferably smoked)

4  BUILD YOUR OWN SAUCE
Sugary store-bought sauces can spoil the food by burning too easily. Combine the ingredients below and simmer over medium-low heat for about 15 minutes. Then apply.

Men’s Health Living All-Purpose Sauce
    1    cup ketchup
    ½   cup apple cider
           vinegar
    2    Tbsp brown sugar
    ½   small onion, grated
    2    cloves minced garlic
    ½   Tbsp chili powder
       
        Salt and pepper,
          to taste
        Hot sauce, to taste

Fire Power

Brighten your backyard with this caveman-caliber hearth

Photo by Greg Broom

Prehistoric man didn’t discover flame so that we could light vanilla-scented aromatherapy votives. That’s why we’re firing up the Wittus Phoenix grill, a raw reminder of our rustic forebears. A modern twist on the outdoor fire pit, the Phoenix is composed of Cor-Ten steel, the material used to construct West Virginia’s New River Gorge Bridge—the longest steel-arch bridge in the United States. The chimney funnels smoke upward to flavor foods (like a smoker) while keeping the smog away from guests. It takes about 30 minutes to smoke poultry and 45 to 60 minutes for red meat. Best of all, dinner builds to a natural flourish: When you’re finished grilling, remove the rack, add a log or two, and let the fire roar. $1,290. wittus.com

APPLE
CHARACTERISTICS “You’ll smell the sweetness when you chop it,” says Wilczek. It has a thinner bark that smokes less when lit. BEST FOR Any meat. But it’s especially good for pork and ham.

BIRCH
CHARACTERISTICS Its waxy bark helps it light right up, even when wet. BEST FOR Fire building. It creates a steady flame just shy of roaring. “It’s not ideal for cooking,” says Wilczek.

CHERRY
CHARACTERISTICS Like apple, it has a mild, sweet flavor. BEST FOR All meats, but especially chicken and pork. It’s lightweight and easy to ignite, making it great for beginners.

MAPLE
CHARACTERISTICS Tasty sap resides just inside the bark, so it’s sweeter than cherry or apple. BEST FOR Delicate fare that will play well with maple’s lighter flavor, such as cheese, vegetables, and small game like duck.

OAK
CHARACTERISTICS Heavy smoke flavor. Commonly used to fuel brick-style pizza ovens. BEST FOR Beef and lamb. It burns long and strong, so use it to smoke meat slowly. For a subtler flavor, try soaking the wood in red wine first.

MESQUITE
CHARACTERISTICS Bold and strong, with a distinct, natural flavor. BEST FOR Bigger cuts of meat, like brisket, that can carry the intense flavor without being overwhelmed.

HICKORY
CHARACTERISTICS “It has a pungent, smoky flavor,” says Wilczek, who suggests using it as a base wood in your smoker, then adding a sweeter wood like cherry or apple on top. BEST FOR Pork and ribs. It heats quickly and burns hot—great if you’re cooking for a big group.