Grilled chicken: How to get it perfect
Smoke Signals: How to cook poultry to perfection, with crisp skin and juicy white and dark meat.
 
Smoke Signals: Cooking in, not on, the fire
(The Washington Post, September 16, 2014; 9:00 AM)
 
Grilled kebabs: The secrets to perfectly done meat, vegetables and even fruit
(The Washington Post, August 25, 2014; 10:30 AM)
 
Grilled pizza revelations
(The Washington Post, July 31, 2014; 8:00 AM)
 
Smoke Signals: This July 4, go traditional with great regional side dishes
(The Washington Post, June 24, 2014; 10:00 AM)
 
Smoke: Why we love it, for cooking and eating
(The Washington Post, May 20, 2014; 11:10 AM)
 
Neopol Savory Smokery, where wood and heat work magic on salmon and more
(The Washington Post, April 22, 2014; 9:30 AM)
 
Smoked chicken stock: Water plus bird equals a transformative ingredient
(The Washington Post, March 4, 2014; 3:29 PM)
 
Smoked salt brings a touch of the grill inside
(The Washington Post, February 4, 2014; 3:37 PM)
 
Brunswick stew, the Virginia way
(The Washington Post, January 7, 2014; 4:07 PM)
 
At Jack Daniel’s barbecue contest, Richmond team stays cool under pressure
(The Washington Post, November 12, 2013; 4:49 PM)
 
Dual-purpose grilling, for the leftovers
(The Washington Post, October 15, 2013; 3:19 PM)
 
Fall is the best season for grilling
(The Washington Post, September 24, 2013; 2:30 PM)
 
Smoke Signals: Grill that bread. It’s worth the trouble.
(The Washington Post, August 20, 2013; 4:36 PM)
 
Smoke Signals: Kapnos, where beasts meet smoke for a Greek take on barbecue
(The Washington Post, July 16, 2013; 3:03 PM)
 
Smoke Signals: Baltimore pit beef, weird and wonderful
(The Washington Post, June 18, 2013; 1:11 PM)
 
ISO a smoker that lights my fire
(The Washington Post, May 21, 2013; 5:28 PM)
 
Before you buy a smoker
(The Washington Post, May 21, 2013; 5:05 PM)
 
Smoker buying guide
(The Washington Post, May 21, 2013; 5:05 PM)
 
Smoke Signals: Del Campo’s char master
(The Washington Post, April 23, 2013; 5:03 PM)
 
The dark side of asparagus
(The Washington Post, April 2, 2013; 2:19 PM)
 
New wave of urban barbecue joints sticks with the wood
(The Washington Post, February 26, 2013; 7:04 PM)
 
Smoked olive oil becomes a ‘pantry essential’
(The Washington Post, January 15, 2013; 3:19 PM)
 
Smoked prime rib deserves sit-down treatment
(The Washington Post, December 18, 2012; 1:59 PM)
 
Barbecue, a topic to chew on
(The Washington Post, November 6, 2012; 1:02 PM)
 
A tip o’ the ribs to Chicago barbecue
(The Washington Post, October 9, 2012; 12:18 PM)
 
The fine-dining chef who’s smokin’
(The Washington Post, September 18, 2012; 10:51 AM)
 
The way to improve upon tomato perfection
(The Washington Post, August 14, 2012; 4:21 PM)
 
Fresh fruit and fire, a summer romance
(The Washington Post, July 24, 2012; 2:16 PM)
 
A trio of winning sauces in our 2nd annual Smoke Signals barbecue sauce contest
(The Washington Post, May 22, 2012; 1:00 PM)
 
The new barbecue: Where there’s smoke, there’s fish sauce, olives and whole heads of cauliflower
(The Washington Post, April 24, 2012; 12:15 PM)
 
Lamb on the grill gets a culture-clash makeover
(The Washington Post, March 20, 2012; 12:50 PM)
 
Smoked beer in the barbecue sauce? Yes, please.
(The Washington Post, February 21, 2012; 2:57 PM)
 
What indoor smoking can — and can’t — do for food
(The Washington Post, January 24, 2012; 1:04 PM)
 
Chestnuts roasting on an open Weber
(The Washington Post, December 20, 2011; 2:52 PM)
 
Thanksgiving on the grill: Add some smoke to your side dishes
(The Washington Post, November 18, 2011; 4:12 PM)
 
Fire up your pumpkins this Halloween
(The Washington Post, October 25, 2011; 1:59 PM)
 
Smoke Signals: Behold the beauty of the Big Chop
(The Washington Post, September 27, 2011; 1:59 PM)
 
Smoke Signals: On the brink of a new barbecue era
(The Washington Post, August 23, 2011; 5:20 PM)
 
Smoke Signals: Go easy on the fish
(The Washington Post, July 26, 2011; 1:01 PM)
 
Barbecued pork ribs: The quintessential Fourth of July dish
(The Washington Post, June 28, 2011; 10:22 AM)
 
The barbecue sauces that won our hearts
(The Washington Post, May 24, 2011; 1:44 PM)
 
Smoke Signals: Start the season off right
(The Washington Post, April 12, 2011; 3:49 PM)
 
Smoke Signals: Hill Country founder aims to bring the taste of Texas barbecue to DC
(The Washington Post, March 15, 2011; 6:27 PM)
 
Barbecue flavor delivered indoors
(Edition, February 15, 2011; 11:09 AM)
 
Smoke Signals: Use hay to smoke indoors
(Edition, January 18, 2011; 11:18 AM)