The ultimate low-and-slow challenge. Use a simple salt-and-pepper rub and hickory wood for a deep smoke ring.

These "vegetarian steaks" soak up marinade beautifully and hold up to high heat.

Thick-cut bone-in chops finished with a sticky reduction of bourbon, brown sugar, and Dijon.

Charred corn on the cob slathered in mayo, cotija cheese, chili powder, and lime.

A lean cut marinated in garlic and oil, grilled hot and fast, then topped with a bright, herbaceous Argentine sauce.

Slice thin (but not all the way through) and roast in a foil packet with garlic butter.

Place them directly on the grates until they pop open, then spoon in a mixture of butter, parsley, and hot sauce.