Quinn Hatfield, chef and co-owner of Hatfield's, Los Angeles
"I'll race home after work on Saturday at 11 pm, light my smoker, and throw on my meat: pork shoulder, brisket, ribs. Then I go to bed. I pull the meat off at about 10 am, wrap it in foil, and put it in a cooler, with a towel to take up any extra space. I head to the beach with my wife and kids. Six hours later, the barbecue is hot and ready for our friends."