Before I explain how to make a foil woodchip pack, I need to explain why this is important.
I often have folks ask me if they should soak the wood chips in water or not and my answer is always the same.. it's not necessary and in most cases is even counter productive.
Here's some things that I have discovered about wood chips:
Wet wood chips will cool the coals, you don't want that Read more [...]
Some folks will say that you don't really need to season the Weber smoky mountain (WSM) smoker but I think you should season any smoker when you first buy it if it is new and has not been used.
Seasoning a smoker is easy to do and simply makes sure that there are no left over oils, residue or any other unwanted chemicals or substances on the walls or grates of the smoker.
To season the Weber smoky mountain Read more [...]
There are many ways to light the charcoal for your charcoal smoker but I highly recommend using a charcoal chimney starter when performing this task. If I can go a step further, allow me to recommend the ones made by Weber as they are larger and more durable than most of the other brands that I have seen available.
You can find these at amazon.com or you might also be able to find one at Ace Hardware, Lowes, Home Read more [...]
Due to the huge number of emails I receive on a daily basic concerning different aspects of smoking meat, I have put together a basic course which covers most of the things a person new to the smoking arena or maybe even those who are somewhat proficient but would like to brush up on some of the things that they do but don't really know why.
Regardless of the reasoning.. this 5-Day eCourse is a great way to Read more [...]
Many of you new to the craft may be asking, "what in the heck is this minion method you are talking about ?" while you long timers may know what it is but just haven't used it or experienced what it can do for your cooking especially if you are using the Weber Smokey Mountain cooker or a similar unit.
The way I understand it, Jim Minion was competing at a barbecue competition and sort of came Read more [...]
Meat safety guidelines must be followed when handling, cooking and serving meat to ensure the safety of your family and friends as well as yourself.
Most of this is common sense like washing your hands after handling meat and not letting meat sit out of the fridge for very long but I have learned over the years to not assume anything so I want to go over some very important food safety details with you Read more [...]
Foil Pans for Smoking - A Great Idea!!
One of the newest things I have been doing is implementing the use of foil pans into the smoking process.
Some of you may already do this but I was a little slow at using them since it does seem like it would hinder the flow of smoke and allow the meat to sit in juice for several hours.. this would be nothing short of boiling the meat if only on the bottom.
In Read more [...]
Barbecue tips are throughout this entire website however I feel that there are probably many people who visit this site who could share a tip or two that would enlighten all of us.
That is the idea behind this page. I have included a form below which will allow you to submit a tip and then come back and submit another one if you like. Every week or so I will add the barbecue tips to this page Read more [...]
A barbecue concession trailer business is a good way to make money with your barbecue.. this may not interest some of you but I have friends who rake in the cash every year at our local state fair doing what they love to do!
I recently acquired a concession trailer site and it happens to be about the concession business and has some pretty good information about how to go thru the process of having Read more [...]
Barbecue competitions held across the continental US every year are more fun than a barrel of monkeys.
If you know of a Barbecue Competition event that is not listed here please contact me with all of the details and I will add it on as well.
I have had many people call and email wanting to know about barbecue competitions in various locations and the truth is that some areas are just kind of dry on this Read more [...]
Hello and welcome to the September edition of the smoking meat newsletter... hoping most of you are into some cooler weather and with the nip in the air comes the desire to bathe yourselves in the wonderful smell of hickory, mesquite, pecan and various other great smelling smoking woods.
Not to put a damper on this wonderful time of year but this month we are going to be dealing with food safety.. something Read more [...]
Welcome friends to the September edition of the Smoking Meat Newsletter!
We have a lot of great information to cover so let's jump right into it with no further adieu! Some of the featured articles this month include:
Smoking Multiple Types/Sizes of Meat
Buy the Recipes - Support the Site
Joke of the Month
Smoking Multiple Types/Sizes of Meat
It never fails.. Read more [...]
As always, I try to be a good listener and tune in to the questions that folks are asking the most so I can address the issues that folks are needing to know rather than just what I want to talk about..
I have had a ton of questions lately on how much smoke is enough and how and when to add wood to the coals, what type of wood is best, whether to use all wood, all charcoal or both, etc.
In this Read more [...]
Hello and welcome to the April 2007 edition of the Smoking Meat Newsletter, our monthly publication. In this edition we are going to look at some very important.. make that the MOST IMPORTANT.. elements in smoking meat.
I am convinced that anyone.. yes.. anyone.. can master the art of smoking if you have the desire and the knowledge to go with it.
I can't give you the desire but the fact that Read more [...]