Seventh-generation Coloradan Adam McKenzie is better known as This Jew Can Que, the name of the food blog and Instagram page he maintains to spread the word about home barbecuing. McKenzie is a schoolteacher by day, but once he gets home, he can usually be found firing up his backyard pellet smoker to put good grub on the table for family and friends. His love of cooking — and sharing recipes — has led to a new cookbook created in conjunction with Traeger called The premise of the book, McKenzie explains, is that most people think of using a smoker as an arduous, all-day (and sometimes all-night) process to turn big cuts of meat — like brisket, pork shoulder and slabs of ribs — into something edible. But modern pellet smokers have made outdoor cooking easy and accessible by adding precise time, temperature and smoke controls. "I've always tried to make cooking easy and approachable," McKenzie explains, adding that he uses his own Traeger six or seven nights a week.