The Best Barbecue Newsletter on the Net

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Why You should Subscribe Today

  • Our free barbecue newsletter contains more barbecue & Smoking Tips, Top Secret Recipes, Subscriber Only Freebies, Special Promotions and Step-by-Step tutorials on smoking meat than any other newsletter on the net. Hands down.
  • The sheer pleasure of belonging to the best smoking meat newsletter online will do more than put sugar plums in your dreams at night… a sizzling slab of baby backs begging to be devoured perhaps?!

Please input your first name and email address below and you’ll be added to the list immediately!

Free Smoking Meat Newsletter

Great Content

The Smoking Meat Newsletter is stock full of great ideas, cooking tips, and best of all we feature recipes each week which we have tried and have found to be of excellent quality and worthy of recommending.

Safe – Secure – Smart

Your email address is safe and secure with us… i.e. I will never sell or give your information to anyone else. So what are you waiting for? Sign up and if you ever decide to quit, there will be an unsubscribe link at the bottom of each newsletter. We have made it easy for you our valued visitor.

Latest Newsletter

While you are waiting on the next newsletter to arrive in your inbox, you may want to read the last issue. I have included the link below for your convenience.

Latest Newsletter

 

Coming Up..

The next newsletter will be coming out July 31.. subscribe now so it will arrive right in your inbox hot off the press!

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Comments

  1. Vicki Stroud says

    Love your newsletter, we have stepped up to a better smoker this year, My husband built me one for Mother’s Day it is totally kick ***

  2. Dawn Canning says

    Great resource! Smoking is on my bucket list. Never too early to start that, ya know. Deep freezer is full….now to begin! Thanks for your work!

  3. JJ says

    Read all the comments….. I believe it’s not your equipment . . . But how you use it that counts…. as with many things in life. Started smoking meat and sausage 55 years ago using a 55gal drum (Buffalo NY, home of the Sausage Maker). Even used a hibachi in the 60’s with an aluminum foil tent in Europe, a pit covered with corrugated steal in Vietnam, and a spit turned by a car windshield wiper motor powered by a 12v btry in Republic of South Korea. Masterbuilt converted to natural gas, with a Maverick wireless is by choice. Glad to be aboard….. Please add me to your Newsletter. Thank you JJ

  4. Robert says

    Getting a 504 bad gateway error when I try to subscibe. Please add me or let me know when the link is fixed. Thanks.

  5. Bill says

    I found out about your page talking to a guy on Apple technical support yesterday. I belong to a couple of BBQ forums and was not looking to join any more but after checking your site I changed my mind. Looking forward to your newsletters and checking in dailey. BTW, Help!!!!! Anybody have any experience with the DigiQ…just trying to get mine set up but don’t understand how to connect with my existing wifi.

  6. chad says

  7. Calvin KInder says

    keep sending me everything and anything you can. Do I use you for BBQ cook offs, No sir, I have my ways of doing and win, but you do give me ideals to try around the house. Keep up the good work and keep em coming

  8. Jerry Gulledge says

    Thank you for your Web Site. I have been a member for some time now and have your Rub and BBQ sauce and both are awesome. I was wondering if your going to come out with some other rubs or sauces in the future. I know its hard to improve on such awesome products but you know how us BBQ guys are, Always looking for new ideas.  Thanks for all you do… Awesome job.

    Jerry Gulledge

    Gulf Breeze FL.

  9. Ed says

    Jeff is the best.  I bought both the rub and sauce recipes about 2 years ago now and they are amazing!!!!  I have begun to experiment with them now that I am more comfortable with them.  I like my rub more salty than Jeff does, but to each their own.  If you are thinking about trying his recipes, Just do it.  You will not regret it for a moment.

    Ed

  10. Kevin Forsen says

    How do I unsubscribe from your monthly newsletter it's very well done and informative but I've found smoking is not my cup of tea.

     

    thank you

    Kevin

  11. Tony McDermott says

    Jeff and all–Have the largest Treager avilable with smoking racks.  Recently caught 100 kokanee salmon that average 10" each and am in need of a good smoking recipe.  Have a great 4th.  Cheers.–TMcD

    • says

      Matt, I am very glad to hear that the Leg of lamb recipe worked so well for you.. I have added you to the newsletter and you should start receiving it right away.

    • says

      You have been added.. be sure to add my email address (jeff at smoking-meat.com) to your whitelist or "allowed list" in your email system to make sure it is not caught by the spam filters.

      Have a great day!

    • says

      You have been added.. be sure to add my email address (jeff at smoking-meat.com) to your whitelist or "allowed list" in your email system to make sure it is not caught by the spam filters.

      Have a great day!

  12. John says

    Have used both the rub and the sauce on our favorite food, jumbo fresh wings from a local butcher and they are GREAT!  I saw something above about an iPhone app?  I could not find it, what is it called please?

    • says

      I use an application on my website that creates a mobile experience for anyone using a smart phone or tablet. It is accessible when you save the bookmark to your homepage on your phone and then go to the site via that saved icon.

      Here are the iPhone instructions:

      1. – Click on middle icon at bottom that looks like a box with an arrow.
      2. – Click on “Add to Home Screen”.
      3. – Title it and click on “Add” at the top right.

       =>  => 

       

  13. Greg says

    Please add my new email address to your newsletter. Been following you for a while. Love your recipes and advice. Thx.

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