Clark H Smith got addicted to smoke, just as his parents feared.

An expatriate Texican, I moved to Kansas City just in the nick of time (otherwise grillin' fajitas over mesquite would have been my only culinary accomplishment - although, that's still pretty good).

In the glorious Heartland, I learnt myself to simmah down, take some time, and enjoy the colloidal phenomenon comprised of a collection of airborne solid and liquid particulates and gases emitted when a material undergoes combustion or pyrolysis... smoke!

In Kansas City, I discovered the mysterious magic that happens when a slab'o'meat takes a long nap in the smoke.  I also began to rub shoulders with other folk who are passionate about cookin' and consumin' great Q.  In KC, the Good Lord also blessed me with the privilege of working with the Kansas City Barbeque Society (KCBS) to publish The Passion of Barbeque.

I smoke my ribs in a native-rock smoker that I built myself. (I have the hernia surgery scars to prove it!)

This site is just another way I express my ever-growing appreciation for America's great Q'uisine.

Discover the meaning of the word Barbeque.

What Clark looks for in a BBQ restaurant.

Just a few thoughts on how I smoke great Q.