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This form is for your convenience and is a direct line to my email box, I will do my best to get back with you as soon as possible however, try to understand that I do get a LOT of email and I cannot answer every single smoking meat question that comes in.

Please consider asking time sensitive cooking questions at the forum for a much faster response. The forum is located at http://www.smokingmeatforums.com

If you have ordered recipes then you should receive a download email within minutes allowing you to save them to your computer as a PDF file. If you do not receive the download email, please check your spam/junk folder to see if it may have gone there. If you can't find them, let me know using the form below and I will get them to you via an attachment in an email.

I do appreciate the feedback, testimonies, kind words and even complaints. Send them all using the form below and I will respond accordingly if that is required.

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About Jeff Phillips

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

Comments

  1. I am looking for your book.  I live in St louis.  I cant find it anywhere.  Please advise.

    • The book is back ordered right now but we should have more books in a few weeks. Christmas sales were crazy and took everyone by surprise apparently. When they do come in, you should be able to find them at almost any bookstore and if they do not have any in stock, they will be able to order it for you.

  2. Adam Williamson says:

    Jeff,

    I've already paid for your rub & sauce recipes.. can you send me the link so I can download the recipe again.

    Thank You,

    Adam Williamson

  3. jackdaddy00 says:

    your Q&A email was great, definitely keep it going, and here is a quetsion for you:

     

    Jeff thanks for the great recipes and your newsletter. I am a new BBQ smoker and I am learning temps and just how much woodchips and how often I need to replenish. I recently purchased Smoke Hollow 38 inch propane smoker.

    My question is in regards to the quantity of wood chips to use and how often to replenish them. I have cooked a lot of different types of foods and experimented with apple, cherry, pecan, mesquite and hickory. I usually use a 50/50 combination of fruit + either hickory or mesquite. I have mesquite to be a little too strong.

    I think I am using too much quantity of wood chips and I think I have over-smoked a turkey when I cooked it last week. Do you have a recommendation on how much and when I should replenish(how long do they last) my wood chips for the following meats below. Also do you soak your chips prior to putting them in your smoker? Thanks so much for everything you do.

    Pork Shoulder    (5-8lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Chuck roast       (4-6lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Ribs               (3-4 racks)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Brisket              (4-7lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Turkey          (10-14 lb)

    how much wood and how often to replenish, and what is your recommendation on woodchips

     

    • Bill Olson says:

      Hi Jeff.

        When I smoke anything I take into consideration who is eating. I use as much smoke as I think my guests will enjoy. I also make sure the heat is correct for what I am smoking. I use mild wood and make sure the smoke is steady and vented for good circulation.  Bill

  4. Chris DeSpain says:

    I love your newsletter. In fact, I have recently been using them to plan my weekend cooking, such as your most recent newsletter for the smoked pork tenderloin on a stick. I made a slight change to how I put them on my Big Green Egg, I used a grill basket with the onions on the bottom, and stacked the sticks on top of the basket above the onions. Turned out great! 

    Keep up the good work.

     

  5. kim beamish says:

    hello
    we are brand new to the smoking world. I am receiving your step by step on email now… was just wondering tho.. can i use birch for my fire ?
    very informative site .. thank you!
    sincerely ,
    kim and ken
    from timmins ontario canada

  6. Rod Stevens says:

    Anybody use a pellet smoker. I’ve been a stick smoker with BGE and Weber Rocky Mountain for ever but thinking about making the leap to a pellet grill/smoker such as Cookshack PG500 or Yoder YS 640. Anyone want to comment?

  7. Dudley G. Goodwin says:

    Jeff – Purchased your sauce and rub recipes and tried both out on barbecue ribs using your 3-2-1- method. The ribs were fall off the bone delicious, the rub was fantastic and the barbecue sauce is the best I have ever tasted. New to smoking world but with the help of your web-sight and your book, and the free course, I have learned a lot about smoking and recipes in a short period of time. Thanks for having this web-sight available to us. Happy smoking to all.

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