Credit: Flickr/breenzanemom

It wasn’t until I read a recent article on Texas barbecue that I considered how easily traversable is the logistical distance that separates that elevated form from simple, pedestrian grilling. (This is not to address the bald philosophical disparities, though; in writer Joel Stein’s words, “Barbecuing is cooking with smoke. Grilling is what you do to your children’s hamburgers.”) Herewith an attempt to bridge the gap, with tips courtesy of chow.com: