I've always found the practice of food smoking intimidating. Discussions about wood chip types and temperature gauges generally make me want to run and hide, as does the prospect of a hulk of bone-in meat demanding 10 hours to cook (which, let's face it, usually ends up taking closer to 12).
When my husband suggested we try a smoked shrimp recipe from barbecue expert Steven Raichlen's stellar 2016 book, "Project Smoke." I geared up for my usual insolent protest, until my husband described the process:
