Barbecuing has been an American staple since the onset of America itself, although its roots go back much further. Basically from the moment fire was discovered and mankind grew tired of food born illnesses meat has been cooked. Smoking meat was a primitive way of keeping a freshly butchered animal from spoiling. The smoke kept the insects away and the heat allowed the meat to slowly cook extending its “best-if-used-by” date considerably. The Arawak people would build wooden structures to roast meat while burying pigs in fire pits was popular amongst Polynesian Islanders.