For many of us, grilling and barbecuing have long dwelled in the realm of folklore and legend. In his eponymous book, Meathead Goldwyn (you may know him as the founder of AmazingRibs.com) distills decades of research into the art and science of barbecue and grilling into a single volume that will show you not just the best ways to take food to live fire, but why the techniques work.
A New York Times best seller! The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt, is his column on this very website, blown up to 900+ pages (and 7+ pounds) of concentrated culinary science. Gorgeous color photos, detailed how-tos, and elaborate explainers cover ingredients, technique, gear, and the secrets of the universe underneath it all. May include puns.
The Char-Broil's WiFi-enabled digital electric smoker is very easy to use and has WiFi connectivity, so you can monitor and control the smoking session from a paired smartphone. Electric cookers lack serious heat and combustion gases, because of the electric element, making them they’re better suited for imparting a light smoke flavor, especially on bigger cuts of meat.
Single-use wooden skewers are just fine if you only rarely cook meat-on-a-stick, but if you kebab your dinner more regularly, a set of sturdy reusable skewers is a sound investment. I like to use flattened metal skewers, which prevent vegetables and meat from rotating as you maneuver them on the grill.