Chef Tom walks us through how to cook Low & Slow on a Kamado Joe Classic III. Using the SlōRoller Hyperbolic Insert, plus tips on how to build a fire, and reach your targeted temperature.

Chef Britt puts a Cajun twist on a French classic potted meat: Rillettes! She starts by creating a quick shrimp stock in the Instant Pot, then uses that to braise pork butt for hours on the Yoder Smokers YS640s!

Chef Tom shows you how to set up your Weber Kettle or similar style charcoal grill to do low and slow smoking using the snake method.