There are dozens of basic rub recipes around. Many will start with a simple 1/4 cup of salt, 1/4 cup of white sugar, and maybe some paprika. Not a bad beginning.

Instead of plain white sugar, many will substitute a brown sugar. That certainly adds a little more flavor, but it can lead to a crusty, scorched exterior. Cook slowly and monitor the meat to prevent that. Then go one step further…

As a natural product, sugar comes in many variations. A delightful form of raw sugar is turbinado. Made from spinning sugar in a centrifuge, it is packed with flavor and makes for a great variation on the standard recipe.

But there are rubs that go well beyond these common ingredients.

Adding a bit of cayenne will bring a southwestern zing to a fine piece of barbequed chicken. The key is not to go overboard. Delicate flavoring enhances the taste of meat. Shaking spices on by the pound will drown a good cut and make the spice the centerpiece. If you have to mask the dull flavor of your cut by dousing it, select another.

A simple black pepper often forms part of a basic rub. But substituting a white pepper will add a bit of visual interest and a slightly unusual taste to a fine steak. Experiment to arrive at the proper taste, but start slow and build up. Those delicate hints will have mouths watering, where a ton of pepper will have them on fire.

Many enjoy the taste of a flavorful onion powder. Here again the backyard chef is fortunate because there are several species of onion that can provide choices. Popular commercial onion powders are fairly bland. Try a dried, ground version of Southport Red for a nice pungent variation.

Even the salt can undergo a transformation in your rub. Instead of ordinary Morton's table salt, try some sea salt. Richer in iodine, with a mixture of sodium and potassium and minerals, they're a healthy addition to the diet while providing a unique flavor.

For a fine rib rub, Memphis style, combine paprika (4 tsp), cayenne (1 tsp), onion powder (2 tsp), salt (2 tsp) and pepper (2 tsp) all together. That's a rub that will get you out of any trouble you got into earlier in the week.

Wood chips are frequently placed in among the charcoals or near a gas flame where they ignite and give off smoke. That adds immensely to the aroma and infuses flavor into a layer of the meat that makes the meal delicious and distinctive.

A dozen different varities of wood are used with some more common than others.

Mesquite is a favorite among backyard chefs in the southwest, but the practice has spread far and wide. This cactus-like tree produces a smoke that is spicy and pungent. Nothing says Mexican chicken quite like a mesquite-flavored barbeque.

Hickory is another old-time favorite, especially in the South. This hard wood produces a heavy smoke that can last for hours. Great for smokers, but equally terrific in a short grill this full-bodied wood works great with ham or beef.

Oak is another heavy wood, due to its tightly bound fibers. White oak and red oak are the two most common varieties, with red being the sweeter of the two. It adds a hint of carmel to a great chunk of beef but can even be used with fish.

Pecan is one of the newer tools in the backyard chef's smoking toolbox. Used in moderation it adds a nutty aroma that is perfect with a fine rib eye. Somewhat sweet, it makes for a great partner for hickory.

Apple is another of the sweet woods and the flavor is appreciated by barbequers everywhere. Low in smoke but high in fruity overtones, it's the perfect wood for infusing pork or poultry.

Cherry is another fruit tree wood that makes its way into many fine barbeque recipe. Delicate and sweet, cherry can be used with fish or fowl to add an extra hint that complements a good sauce.

Alder is a thin, birch-like tree that has a delicate odor all its own. It's important that it be well dried, since green wood will smoke excessively and give a bitter taste to the meat. But when properly prepared and used, this wood is a great smoker for game birds or pork.

Woods can be used in combination, where the variety of effects becomes nearly endless. Apple with cherry might provide an excessively sweet, fruity taste. But apple with mesquite can turn ordinary ribs into a gourmet meal. Mesquite and hickory are partners from way back and pecan with hickory is a backyard wonder.

Any aspiring barbeque chef can have hours of fun and pleasure experimenting with the effects of smoking woods. And then, he'll have even more pleasure eating the results.

Like grills, smokers come in a wide variety of types: charcoal, gas, electric, and even brick oven. In every case, the basic goal is the same: produce an even heat that slow-cooks the meat while filling it with delightful aromas.

Most are in the form of a metal cylinder that allows meat to be laid out on a grill or rotated on a spit. Many designs have some form of controlling the heat using so-called dampers. One popular method is to use a water basin that cools the smoke on contact. The water will absorb some smoke, but also release some. As the smoke whirls through the chamber by convection, it's cooled then makes contact with the meat again.

To some extent an ordinary barbeque grill with a lid performs the same function, but a smoker takes the idea to its limit. In a smoker, the fumes themselves are essential to the process. Different types of charcoal and/or wood are used to add extra flavor. Cherry, hickory, alder and mesquite are popular choices. Each has a distinctive aroma and provides the meat with a unique flavor.

Smokers are intended to be used with advance planning, though. Preparing the smoke with just the right ingredients takes time. Slow cooking meat in a smoker can take as long as a day. You don't fire one of these up an hour before you want dinner.

Often placed on a rotating spit, a good chunk of beef will be turned for hours, but not basted or sauced, letting the smoke do all the work. A fine crust forms on the exterior that makes for an eating episode that adds a physical sensation to the taste experience.

While most smokers are made of metal, often cast iron, a great variation is the brick oven style.

The brick used in a smoker can be clay or even concrete block. Special composites are common these days, since materials science has even improved barbecuing. But whichever specific material is used, these smokers still have a hot basin and a flue to convey the smoke to a chamber where the meat cooks.

Brick oven smokers provide a well-controlled temperature and very even flow of smoke past the meat. They can be built to hold very large amounts. In a good brick-oven smoker you could slow roast a side of beef that would feed an entire neighborhood.

Traditional charcoal grills add a distinctive flavor that, so far, no other grill has been able to duplicate. The briquettes themselves range from the standard black charcoal to flavored styles. Adding cherry or other natural woods to the mix enhances a barbeque like nothing else can. Though adding smoking woods is sometimes possible with other grills, depending on the design.

As the briquettes burn, they add flavor by smoking, which infuses into the meat. But cooking with charcoal can be tricky, since it can be hard to judge when any starter fluid has been completely burned away. If the meat is put on too soon, the fumes from the lighter fluid make their way into the meal. That imparts a very unpleasant aftertaste.

Charcoal grills have another potential disadvantage - the temperature is hard to control. Once the coals glow they reach a temperature determined by the chemical composition of the briquette. To reduce the heat, you have to reduce the number of briquettes or separate them and even that has a limited effect. When flare-ups occur, such as from grease drippings, high flames can be produced that scorch the meat unevenly.

Natural gas, propane and electric grills don't suffer from that potential downside. But each has its advocates and critics for other reasons.

Natural gas produces a very high heat and overcooking is something to watch for. Most fine barbeque is accomplished by slow cooking. That's possible, even easy, with natural gas since all you have to do is turn down the flame. But there is a temptation with grills to set it at maximum and ignore it.

Propane burns a little less hot, but some can certainly sear a steak with no problem. Drippings aren't usually a problem, since splashing grease doesn't cause add-on ceramic briquettes to produce a high, scorching flame.

The most common drawback to propane grills isn't inherent in this type, but comes from selecting the wrong model. Many propane models are simply too underpowered to do the job of cooking more than a hot dog or hamburger. To cook a large chicken piece or a regular (much less a thick) steak, you need significant heat. Some smaller propane models simply can't supply it.

Electrics can suffer from the same inadequacy, if the model you select doesn't permit raising the temperature above 400F (204C). Selecting a larger model will allow you to cook just as you would with an indoor oven. But then, that may be the biggest drawback of all to electrics. It's hard to feel you are barbecuing unless you see a flame of some kind.

When it comes right down to it, everyone will have his preferred style and no one is likely to be converted. Vive la difference!

Depending on species and season insects are attracted to heat, carbon dioxide, meat and other triggers produced by a barbeque. Spraying them with commercial insect killer or repellent may be effective for bug control but not very pleasant near food. Other methods for control are preferred.

A little prevention goes a long way, some of which is nothing but obvious common sense.

Establish a perimeter. Laying down enclosed ant traps, yellow jacket bags and other modern insect control devices well in advance can help eliminate the problem before it occurs. Keeping an eye out for nests and eliminating them before they develop fully helps with population control. Keeping the area relatively free of likely invaders ahead of time means fewer to deal with during the barbeque.

Don't leave food near the barbeque while you prepare the meal. Platters of hamburgers are going to attract bees, wasps and others who like meat. The odors can be transported for long distances on the wind and it takes only a few seconds for anything flying within a few hundred yards to make its way to your food.

Strips can help keep smaller flying insects away from the food without imparting any unpleasant chemicals into the meal. They can be usefully supplemented with more sophisticated control devices. High frequency sound emitters, propane-fueled mosquito capture devices and other high-tech inventions do work.

Old-fashioned methods are still useful, however. A simple fly swatter can chase off or eliminate a variety of flying pests. It's not pleasant to have to do so during cooking, but it's better than having them wind up on the meal.

Water is a surprisingly effective tool. Many flying insects can be kept at bay for quite a while with a hose equipped with a nozzle that produces a good spread and a fine spray. With the right setting, you can chase away a lot of annoying bugs without wetting the area much at all. Mosquitoes won't stay away long, but they can be fought back long enough to get food under the barbeque lid or out from beneath it.

Wind can be helpful. If you can't pick a day when there's a breeze, create your own with a good fan. Placed near the barbeque it can keep any number of flying insects at bay. If you observe carefully, you'll see that mosquitoes are rarely around when the wind is strong. Even bees will be chased away if the fan is strong enough.

One way to use that principle in a more focused way is to have a high-speed, high-heat hair dryer close at hand. Directing the blast at mosquitoes, small flies and others keeps them off the meat while you flip or review. Use an assistant to keep the bugs away while you prepare the meal and you can make a variety of pests go hungry.

One key to cooking a brisket is the necessity to do so very slowly. Throwing even a small brisket cut of beef onto a grill for twenty minutes is almost to guarantee something that would be better regarded as beef jerky. But slow cooked, in a smoker or brick oven, sometimes for even as long as 24 hours can produce a tender, mouthwatering meal.

But, however prepared, every good meal starts with good ingredients.

A good piece of brisket will have some fat on it. On top of the cut it should have a fat cap that is about 1/4 inch thick, in order to supply the meat with ample flavor as it melts into the outer layer of muscle.

A fine brisket will be fresh, not frozen. Thawing frozen meat in the refrigerator, not on the counter, is always preferable but still a second best proposition. Once frozen, meat never returns fully to its original state. A healthy looking red color and ample marbling throughout are signs that you've selected well. 'Marbling' is a pattern of 'veins' of fat that wend through the meat.

A proper slab of brisket is going to weigh about 10 pounds, so it will need to be prepared properly before being slow cooked.

Every backyard chef has his favorite rub and preferred marinade. In the case of brisket, be prepared to use more than usual, owing to the thickness and the need to slow cook. The meat will need to marinade longer as well.

Mustard is a simple, yet popular beginning for a sauce for brisket, especially in the South. Slathering a spicy mustard along the top lets the spices penetrate the meat without scorching on the bottom. Of course, in many cases, the brisket will be turned on a spit so 'top' and 'bottom' are meaningless.

Use sparingly, in any case. Spices and sauces serve the purpose of enhancing the flavor. They should never become the centerpiece of a recipe. The flavor of the meat should always be front and center.

When both are used, rubs are often applied after the sauce, where the sauce provides a good material for the spices to cling to.

To cook, put the brisket into the smoker with the fat cap on top. Wait at least an hour before turning on any rotating spit motor. You want the fat to melt down and around the sides and penetrate the meat slowly. Some will inevitably drip off, but by starting with the thick marbling on the top, you'll get good coverage.

Add woods for enhancing the smoking flavor according to your personal preference. Mesquite is a popular choice for obvious reasons: it adds a fine flavor.

Cook at about 225F (107C), about 75 minutes for every pound of brisket. That works out to 12 1/2 hours for a 10 lb cut. Just about right. Check the meat with a thermometer every hour after seven hours to ensure a uniform interior. The meat should reach at least 180F (82C) for taste and safety.

Most food will expel grease and carbonize to some degree in a barbeque or smoker. Fats drip into the pan, smoke rises from the surface. The result? A black, crusty compound gets deposited on the interior. That compound is mostly carbon, with some unburned grease thrown in just to make the clean up that much more difficult.

Cleaning in layers will help make the job easier. Some grease can be eliminated when scraping the carbon off, but for the most part it will need to come off first. Fortunately, with modern oven cleaning sprays that's very easy to do - especially on a barbeque where you have easier access.

After allowing the barbeque to cool to just above room temperature, spray generously and wait at least two hours. Allowing it to sit overnight is warranted if you haven't kept up on cleaning.

Take apart any removable sections from the grill like grill bars, drip pans and lid. Always scrape away from you and keep a firm grip. Many edges on a barbeque are sharp and solid enough to cause considerable harm if your hand slips.

There's always a temptation to clean right away - both to 'get it over with' and because some things come off easier when the grill is still hot. That's true to an extent. Bonds between the material and the grill solidify when as the materials cool down. And a little scraping right away with a special scraping tool is okay in order to remove the large chunks of carbon from the grill or barbeque edges.

But wire brushing and other activities such as spraying with cleaner and wiping are dangerous when the grill is still hot. There's the obvious risk of a bad burn by touching the metal. But beyond that, a wire whisk will fling specks of hot carbon onto your arms and face. Bad news. Cleaning liquids that come into contact with hot metal will vaporize, often producing toxic gases. Another bad idea. Waiting may make clean up a little harder, but it's much safer.

A few hours later or the next day, you can wipe off the oven cleaner and grease deposits. These sprays work extremely well. But be sure to use lots of water, rinsing a sponge or towel frequently. You don't want any of the oven spray/grease residue left inside the barbeque. If it dries and remains, it will definitely impart a foul odor and taste the next time you cook.

Now comes the hard part: removing the remaining carbon build up. Here there's no safe alternative to elbow grease. A proper scraper will help, but even with it you will have to exert some force. Keep a firm grip.

Clean the barbeque regularly and each clean up will be easier than if the job is only done every third time or once a season. Your food will taste better and you'll get much less cool grease on your face and in your hair.

For some, pointing out the obvious will have no effect. But for others, listing some easy-to-implement protocols can save a burned hand or lost eye. If young children are around, those habits are even more important. They haven't yet learned that a barbeque is anything more than a big black box.

The first key to any safe practice is awareness. Because it's static and relatively quiet, it's easy to forget that barbeques are hot, full of smoke, can spit up flames at unexpected moments and splatter grease the moment you turn your head aside.

When you're about to lift the lid on your grill, approach the barbeque as if it might contain a wild animal. If you're at the pre-heat stage, you can expect a big blast of hot air in the face. Only, ensure that your face isn't over the grill and it won't be a problem.

If you've been cooking for a few minutes or more, smoke will most likely have built up as some of the meat becomes carbonized. Getting a grill or smoker that has handles on the side, rather than solely in front, can be a big help here. Lifting as you stand to the side will avoid most of the smoke, which tends to shoot out the (larger) open area in the front.

If you use a charcoal grill, and even with some gas or electrics, it's helpful to have a spray bottle of water within easy reach. That helps douse any grease-induced flame tongues that leap up. It's also very useful for spraying your hands, arms or even face if you get flamed or grease spattered.

Many grease splatters won't be helped much by spraying because the grease repels the water. But spraying helps reduce their temperature on the skin quickly, so it does help some. That's true of any kind of burn, too. Sprayed heavily enough, it's possible to wash off the grease entirely. NEVER put butter on a burn, which only provides a medium for burning the skin even more. That is, as it were, putting fuel to the fire.

Having the right tools and taking your time is always a good idea. If you're new to certain activities, like unthreading kabob over the grill or turning a fish basket, practice over a flat spot in the kitchen. When you've mastered the physical movements in a cool, safe environment, you're less likely to have accidents over the grill.

Still, be prepared for the unexpected. Steaks stick, burgers break in two, chicken skin peels off. Spraying the grill to minimize that may or may not work depending on your grill type, recipe and other factors. But always be ready. And never let your desire to 'save the meal' get you into trouble. No piece of meat is worth a bad burn.

After you're done, always let the grill cool before attempting some types of clean up. Many clean up guides will say that scraping a hot grill is easier than cleaning a cold one. That's true, since as the material cools it bonds to the grill. But scraping from a distance is safe. Cleaning with a wire brush is foolish, since you'll invariably fling hot bits of material onto your skin and possibly into your eyes. Better to wait and take longer cleaning up.

Practice safe barbecuing, especially when you're not the only one around who may pay for your mistakes.

It should go without saying that barbecuing can be dangerous. It should, but there always seem to be some who haven't grasped that grills are hot and tools are sharp.

For some, pointing out the obvious will have no effect. But for others, listing some easy-to-implement protocols can save a burned hand or lost eye. If young children are around, those habits are even more important. They haven't yet learned that a barbeque is anything more than a big black box.

The first key to any safe practice is awareness. Because it's static and relatively quiet, it's easy to forget that barbeques are hot, full of smoke, can spit up flames at unexpected moments and splatter grease the moment you turn your head aside.

When you're about to lift the lid on your grill, approach the barbeque as if it might contain a wild animal. If you're at the pre-heat stage, you can expect a big blast of hot air in the face. Only, ensure that your face isn't over the grill and it won't be a problem.

If you've been cooking for a few minutes or more, smoke will most likely have built up as some of the meat becomes carbonized. Getting a grill or smoker that has handles on the side, rather than solely in front, can be a big help here. Lifting as you stand to the side will avoid most of the smoke, which tends to shoot out the (larger) open area in the front.

If you use a charcoal grill, and even with some gas or electrics, it's helpful to have a spray bottle of water within easy reach. That helps douse any grease-induced flame tongues that leap up. It's also very useful for spraying your hands, arms or even face if you get flamed or grease spattered.

Many grease splatters won't be helped much by spraying because the grease repels the water. But spraying helps reduce their temperature on the skin quickly, so it does help some. That's true of any kind of burn, too. Sprayed heavily enough, it's possible to wash off the grease entirely. NEVER put butter on a burn, which only provides a medium for burning the skin even more. That is, as it were, putting fuel to the fire.

Having the right tools and taking your time is always a good idea. If you're new to certain activities, like unthreading kabob over the grill or turning a fish basket, practice over a flat spot in the kitchen. When you've mastered the physical movements in a cool, safe environment, you're less likely to have accidents over the grill.

Still, be prepared for the unexpected. Steaks stick, burgers break in two, chicken skin peels off. Spraying the grill to minimize that may or may not work depending on your grill type, recipe and other factors. But always be ready. And never let your desire to 'save the meal' get you into trouble. No piece of meat is worth a bad burn.

After you're done, always let the grill cool before attempting some types of clean up. Many clean up guides will say that scraping a hot grill is easier than cleaning a cold one. That's true, since as the material cools it bonds to the grill. But scraping from a distance is safe. Cleaning with a wire brush is foolish, since you'll invariably fling hot bits of material onto your skin and possibly into your eyes. Better to wait and take longer cleaning up.

Practice safe barbecuing, especially when you're not the only one around who may pay for your mistakes.

For decades the only type available was a charcoal grill, and this style is still very popular. Chunks of black carbon are arrayed in a familiar pyramid and ignited, usually with the help of BBQ lighter fluid. Once the briquettes start to glow red, they're spread around and they make for a hot fire that adds a special taste to the meal.

Though they require a bit more effort to prepare, use and clean there's no denying that the taste of meat cooked with charcoal has a unique flavor. The coals can be flavored themselves to add a special wood and smoky aroma that makes its way into the food. But they have drawbacks.

Charcoal grills usually require some kind of gasoline-like fluid to assist the briquettes in heating to the point that the fire becomes self-sustaining. That can easily put a foul taste into the food if the fluid doesn't burn off completely before you start to cook. The coals also require a long cool-down period and have to be replaced after one or two uses. Clean up is often messy.

Gas grills took over in popularity 20 years ago and dominate the market now. They come in two main types: natural gas and propane.

Natural gas grills burn, as the name suggests, natural gas (a type of methane chiefly). They produce high heat and an even temperature. Clean up is relatively easy and some grills are even self-cleaning to a degree, like indoor ovens.

But natural gas grills require you to have or create an outlet to hook the stove up to. Many homes already have them, so that's seldom a problem. But it does limit the mobility of the grill. Once in place, you have a fairly short hose connection and the grill has to stay near the outlet. In rare cases that can present a fire hazard, but for most homeowners natural gas grills are a great option.

The other type of gas grill uses propane, usually from a refillable metal tank. Tanks come in various sizes, with 20 gallons a common amount. Propane grills produce a high temperature, only slightly less than methane. They'll cook a thick steak just as well, requiring only a slightly longer cooking time.

Propane grills are convenient because they can be moved around. If you cook at different times of the day that can be a big advantage. If the sun is too hot in one spot (or you happen to be doing some yard re-modeling) the grill can be moved to another location.

But the tanks do run out, slower or faster depending on how long each cooking session is and how often the grill is used. Refilling them isn't very expensive, though propane prices have risen sharply in the past few years. The hassle factor can be considerable or trivial depending on who your supplier is. Some suppliers just do a quick exchange of the tank and you're on your way. Others make you wait in line, fill out paperwork and more.

Many natural gas models can be converted into propane and vice versa. The kits are simple to use and range in price, with some representing a third of the original cost of the grill.

Electric grills are another, newer option. They are in essence electric ovens set on wheels and can have a number of advantages. They have no fuel requirement, just a cord and an electric outlet. They can be self-cleaning, just as many interior ovens are. The temperature can be very precisely controlled. They do tend to be a little more expensive than other styles, though.

With the technological improvements made in grills over the past 20 years, you can hardly go wrong if you select a major brand. Consider your budget, your preferred cooking circumstances, and go for it!

Some propane grill models, for example, offer a side burner. That burner, typically about the size of an ordinary gas stove burner in your kitchen, can be a big convenience. It allows cooking vegetables, sauces and other parts of the meal while the main dish is grilling.

But natural gas models will often provide a larger burner, or more than one for more complex meals. Propane models can and sometimes do offer more than one, but they tend to be somewhat smaller in size to retain portability. Natural gas grills are expected to remain in one place most of the time, so designers can make them slightly larger and heavier. That leaves more space for additional burners.

Removable drip pans can be a big benefit as well. A drip pan provides a repository for grease and bits of meat or bun that might make their way through the grill and into the bottom. The ability to slide out a pan makes for much easier clean up.

Other removable parts may be simple cast iron grill bars and even miniature ceramic briquettes.

Grill bars that can be lifted off make for easy clean up. You don't generally want to remove them for pre-placing meat, though, since the meal will cook best if the grill is hot. But some recipe variations will suggest placing meat on a cold grill for a variation in effect. That makes for easy seasoning or applying rubs away from the heat.

Many propane and natural gas grill models use not only the flame from the heating elements, but briquettes the size and shape of traditional charcoal. These are made of a permanent (or nearly so), reusable material (usually a ceramic composite). The flame heats the briquette and you get the advantages of flame cooking and briquettes. That provides a very even kind of heat.

The briquettes do require some maintenance, however, since they get dripped on by grease and carbon will build up on them. They can be cleaned to a limited extent and replacements are usually available, though they last for dozens of cooking sessions.

Still other add-on features can make one model or brand more attractive than another.

Most standard-sized barbeques will come with a lid, but the type of lid can make a difference. Some have handles in less inconvenient places, such as the front. That means that when you open the lid your hand and arm are directly over the heat. Ouch! More intelligent designers place them on the side so you can open the lid in mid-session without risk or discomfort.

Thermometers integrated into the lid are a great option on some models. That makes it easy to test the temperature without lifting the lid so you know just when to start, turn or end. That's very handy on a propane grill especially where you want to try to conserve fuel as much as possible.

Trays at the bottom or on the side are convenient for storing tools, platters and food before it goes onto the grill. Well-placed hooks or tool-holder kits are a feature you'll use every time.

Once you find a number of basic models you like, check out the extra features they offer to influence your final choice.