Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

When it comes to good barbecue, the meat understandably takes most of the acclaim. But without good wood, none of it would be possible. We asked some of the Southeast's top pitmasters and barbecue ...

It wasn’t supposed to end this way. The post oak wood that I spent hours meticulously debarking and cutting down was supposed to go out in a blaze of glory, a sacrifice to the gods of barbecue in ...

Add Yahoo as a preferred source to see more of our stories on Google. He wants to help others get obsessed, too. While a lot of people are starting to break out the grills for summer, this is the ...