"When you have a Jewish mother who has a very strong Jewish family, it's very ethnic in its practices. Eating brisket, the food and the family and the interconnectedness for better or worse."

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If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it.

— Steven Raichlen