TIME - To barbecue like a pro, always start with quality ingredients, master the heat zones of your grill or smoker, and practice patience for the perfect outcome.

TRADITION - Any hardwood local to your environment is a great choice. Hickory, oak, cherry, apple, or any red tinged wood are popular choices for smoking, imparting rich flavours that complement a variety of meats, fish and vegetables.

TRADITION - Low and slow is the way to go! Also, use a meat thermometer for precision cooks, and let the meat rest sufficiently before slicing for juicy, flavorful results.

TECHNIQUE - Prevent flare-ups by trimming off excess fat, monitor grill temperature, and have a spray bottle of water handy for flare control. Regular degreasing of your grill/ smoker is also advisable.

TEMPERATURE - Preheat the grill, oil the grates, and resist the urge to move the food too soon for those Insta-worthy sear marks.