Another brand new part of the smoking meat website.. you ask questions and I answer them. These are actual emails I have recieved from web visitors on various subjects related to smoking meat.

Most of my answers are so long and detailed that each one takes up a separate page.

Simply click on the one that interests you to go to the specific page.

  1. Basics of Smoking a Brisket
  2. How to Smoke a Whole Chicken
  3. Tough, Inedible Chicken Skin
  4. Maintaining Heat in Square Brinkmann
  5. Smoking Time for 5 Pound Pork Butt & Best Rub
  6. How to Find Different Barbecue Wood Chunks
  7. Brisket Problems – Done too Quick and Not Tender
  8. How to Smoke Venison Ham
  9. How to Make Sausage, Salami & Prosciutto
  10. Convert Brinkmann HD Vertical to Electric or Gas
  11. Klose Pit/Offset smoker modifications
  12. Using Pecan Wood.. seasoning time?
  13. How Long to Smoke a Brisket

More to come.. keep checking back.

About the Author

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

4 Comments on this article. Feel free to join this conversation.

  1. Frikkie August 25, 2015 at 8:19 am - Reply

    Hi Jeff,i just joined and i think your site is great,plenty of helpful things here.I haven’t got my smoker yet but I’m getting there,I’m getting an electric smoker and it can fit about 6 racks of pork ribs,so I’m going to need some help from you.I had a look at some of the ribs you had smoked with the rub,looks great but im a little curious.Our butchery sells smoked spare ribs that doesn’t have any kind of rub on it but it’s very smoky and tastes great,this is the kind of thing I’d like to make,how do they do that?
    Another thing i didn’t find anywhere on the site (could just be me not looking properly),is the thawing of lets say racks of spare ribs and smoking,what process should one follow cause i read that the results are not the same as when using fresh pork ribs?My point is,I’m going to be getting frozen spare ribs and i need to know the process from taking them out the freezer to taking them out the smoker,a tall order i know but I need help with this to get good results. Many thanks.

  2. S.L.Durket November 30, 2014 at 9:58 am - Reply

    Hey Jeff, I have found the best dessert to smoke. While smoking a turkey breast with pecan wood, I put in a pecan pie for about 20 minutes and it comes out fabulous. Try it.

  3. MDAdkins March 31, 2014 at 11:08 pm - Reply

    Hi Jeff, will you share with us what your
    favorite off-set smoker is and what makes it better that other ones you have used.

  4. joseph March 2, 2013 at 7:50 pm - Reply

    does brining in a metal container matter?  e.g. stainless steel?

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