Despite its unpredictable temperature and precipitation, the month of May has quite a bit going for it.

It is the month folks in northern Indiana gradually but confidently emerge from their domestic cocoons to enjoy the harbingers of summer.

Flowers begin to bloom, outdoor sports leagues get underway and people get the itch to eat their meals out in the open air.

So it is no wonder May is designated National Barbecue Month.

Cooks throughout the area will fire up their charcoal, gas or wood grills and, with skills ranging from novice to expert, cook up savory fare to be enjoyed in backyards, parks and pavilions.

Humankind’s oldest cooking method has come a long way. Modern grills can also serve as smokers and ovens can be remotely programmed and monitored by cellphone or computer.

Dan Ousley, owner (with his wife, Sue) of Red Horse Outdoor Living Center on the south side of Warsaw, opened his shop in 2006.

“Back then hardly anyone had heard about the Big Green Egg,” he said. “Now everyone knows about it.”

The interior of the grill is coated with ceramic and can achieve a temperature of 800 degrees. “It can also be used as a smoker,” said Ousley, “and you can turn it into an oven.”

He has made bread and pizza in his grill, but his favorite demonstration is baking chocolate chip cookies. “We try to do things people don’t expect,” he said.

Several Kosciusko County grillmeisters offered their perspectives on the warm-weather culinary ritual.

DAN OUSLEY, Silver Lake
“The biggest mistake people make is trying to smoke or bake on a gas grill. It is next to impossible to get a wood fire taste that way. Use a charcoal or pellet smoker. Cook slowly at a low temperature and use different flavored wood chips.”

GRACE CARGILL, Warsaw
“We (Trilogy Health Services) are celebrating National Barbecue Month by throwing a barbecue for our employees during our monthly recognition party at Lakeland Rehabilitation in Milford. We’ll have hamburgers and hot dogs for about 75 employees just as a thanks for working for us.”

JILL CHALK, Warsaw
“A lot of people here (Warsaw Community Public Library) check out recipe books on grilling with whiskey or beer, grilling vegetables or doing a packet barbecue, where you wrap a variety of foods in foil. We have some Rachael Ray and Bobby Flay DVDs on learning to grill and a huge selection of barbecue cookbooks.”

JOSE CERVANTES, Warsaw
“I use charcoal just about all the time and I like to use a (chimney starter) to preheat the charcoal and get the grill hot a lot quicker. We cook out a couple times a month, usually for the whole family. I use a thinner cut of flank steak that comes out like fajitas. My wife makes her own seasoning we use as a rub and marinate the meat for a couple hours in lime juice.”

JEFF LINHARES, Silver Lake
“I have my own secret recipe for dry rub I use on pork, fish and beef. I do a lot of smoking. My favorite meat to smoke is pork loin. I let it cook at about 240 degrees, usually about four hours. I use apple wood and lump charcoal. I cook out at least once a week year round if I can. If it’s not raining I’m grilling.”

RICH KRYGOWSKI, Warsaw
“I grill a lot, probably three or four times a week. On weekends I smoke a lot. My favorite is probably ribs. The myth on ribs is it takes up to 12 hours, but I do five-hour ribs. Cook them low and slow for 2-1/2 hours at 200 degrees with a dry rub of your choice and then for two hours wrapped in foil with apple juice, brown sugar and some honey. Then unwrap them for the last 1/2 hour and sauce them if you want or let the juice thicken up. They are awesome.”