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Smokeology | Smoking-Meat.com

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I’ve been wanting to do a writeup on this for a while. I always save the dripping when I cook a pork butt or brisket and this is how I remove the fat and add it back into the finished product as needed. Pour the juices into a container such as a jar. Put a cover on it and place it into the fridge.Once...

This is for those of you who are so clueless that you are not even sure where the meat goes in your smoker. If you have questions like: Where does the...

Hello and welcome to another edition of the smoking meat newsletter and it’s time again for my answers to your most pressing smoking meat questions. I...

Hello and welcome to this edition of the smoking meat newsletter. It is late July and it’s hot but I still have the smoker going fairly often and...

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...

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...

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...

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...

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...

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...

Learn to Smoke Meat with Jeff Phillips