Over the years, I've had new grillers ask for advice on cooking tender smoked meat with full-bodied flavor inside and out. 

It's easy to assume that the perfect grilling job consists of the perfect golden brown chicken skin and a nice smell flowing through your back yard. Well, I hate to break it to you, but pretty skin and a nice smell aren't enough in my kitchen. If it's a perfect grilling job, It's got to have some FLAVOR baby!

The oldest secret to good barbecue, in my opinion, is PATIENCE.

As I always say, you can’t rush the grill. Without patience, you’ll be serving up half done meat. On the other hand, grilling your meat too long dries it out.

For example, I always smoke my ribs on about 225-275 degrees for at least 2-3 hours. If I chose to rush them by cooking at a higher temperature, the meat wouldn't be tender.

Don't sacrifice the flavor and texture, there's no such thing as too slow when it comes to smoking and grilling. Low and slow is key. Turn on some music, grab a beverage, and let the grill do her thang.

That's my secret to good barbecue.