Smoking ranks among the world's most ancient and popular cooking methods. We begin season two with a refresher course on the basic smoking techniques and smokers, from rotisserie-smoking chicken to smoke-roasting bourbon-bacon pork loin. From low and slow-smoked "brisket on the bone" (beef plate ribs) to smoked pears with smoked whipped cream for dessert, you'll learn to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Rotisserie-smoked chicken with drip pan root vegetables; Bourbon-brown sugar smoked pork loin; Brisket on the bone; Smoke-roasted pears.