Hello and welcome to the Christmas edition of the smoking meat newsletter! I hope you have not put away your smoker for the winter since there is no better time to cook than around the Christmas holiday.
Nothing smells better on a cold day than a smoker with a ham, turkey, ribs or even a prime rib wafting out over the neighborhood.
If you have put it away, then you have ample time to get it back out and Read more [...] Tips on Smoking Meat for Christmas
December 20, 2012 By Leave a Comment
Hello and welcome to the Christmas edition of the smoking meat newsletter! I hope you have not put away your smoker for the winter since there is no better time to cook than around the Christmas holiday.
Nothing smells better on a cold day than a smoker with a ham, turkey, ribs or even a prime rib wafting out over the neighborhood.
If you have put it away, then you have ample time to get it back out and Read more [...] Smoked Prime Rib or Standing Rib Roast
December 19, 2012 By Leave a Comment
One of the most perfect pieces of meat known to man is the smoked prime rib.. my opinion of course!
The prime rib or what some call a "standing rib roast" which is, as I understand it, ribs #6-12 going from front to rear. The term "prime" has nothing to do with the quality of the meat as it is graded by the USDA but simply implies that it is the rib primal cut.
I don't claim to be Read more [...] Smoked Duck with Dirty Rice
December 13, 2012 By Leave a Comment
Hello friends and welcome to the smoking meat newsletter. As Christmas rolls around this year, I am trying extra hard to think of things that would make an excellent Christmas meal but also ones that may be a little outside of "normal" parameters for some people.
We've been doing Christmas ribs at my house for a number of years and we may still do that this year but I want to show you guys and gals Read more [...] Smoked Pork Sirloin Roast
December 6, 2012 By Leave a Comment
Hello and welcome to the Smoking Meat newsletter where we seek to teach you everything that we know about cooking outdoors with smoke.
I sure hope everyone had a great Thanksgiving and was able to spend lots of quality time with the people you care about eating and having a great time together.
As usual, I have received a lot of email over the past week or two from folks thanking me for the help in making Read more [...] Brined Smoked Turkey Legs
December 1, 2012 By 1 Comment
Hello newsletter friends! Welcome to this edition of the Smoking Meat Newsletter where we will be discussing how to smoke turkey legs.
Every year I see these at the local fair and I cringe like a vampire at sunrise when I see the price since I know how easy it is to make a batch of these and how much better they can be when made at home.
I have a recipe that I've been using for a while and lots of other Read more [...] Smoked Ham for Thanksgiving
November 15, 2012 By Leave a Comment
Last week I sent out a newsletter with complete instructions for smoking a turkey breast on Thanksgiving but no Thanksgiving is really complete without a smoked ham on the table.
What a lot of folks don't realize is that the hams you buy in the store that are already smoked and ready to heat and eat are good but they can be better with a little help from your own smoker.
I am not sure what the factory Read more [...] Smoked Turkey Breast for Thanksgiving
November 8, 2012 By Leave a Comment
The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with that. It's a time when family and friends get together and remember all that they have to be thankful for.
Under normal circumstances I would be doing a full sized smoked turkey however, this time around, I plan to do a couple of smoked turkey breasts with a Read more [...] Wet, Sauced Up, Sticky Smoked Ribs
October 25, 2012 By 1 Comment
Welcome to the Smoking Meat newsletter where we are always smoking up something and showing you exactly how we did it.
This week I decided to step outside of my own box and do something that I have been asked to do many times.. wet, sticky smoked ribs!
I have always preferred the ribs to be dry rubbed and smoked with maybe a little sauce on the side. This method calls for dry rubbing the ribs and then smoking Read more [...] Big Green Egg Instructions
October 22, 2012 By 10 Comments
The Big Green Egg is one of my newest smokers slash cookers slash grills and while I am not hung up on the brand name like some folks, it does exactly what it was designed to do and it does it well. I have a feeling that all of the ceramic cookers do a pretty good job regardless of the brand name.
The folks at the store tried hard but were not able to talk me into the absolutely necessary stand or cart since I knew Read more [...] How To Use a Charcoal Chimney Starter
October 19, 2012 By Leave a Comment
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 [...] Smoked Hotdogs -Spiral Cut and Seasoned
October 18, 2012 By Leave a Comment
If you have never tried smoking hotdogs then you are in for a real treat! We take it a few steps further and spiral-cut the hotdogs and add some seasoning but you will love them either way.
Hello and welcome to this edition of the smoking meat newsletter where we will put almost any kind of meat, vegetable or other edible products into the smoker or grill in hopes of getting some smoke flavor on it.
I must Read more [...] Delicious Smoked Chicken Wings
October 4, 2012 By Leave a Comment
This week we are talking about smoked chicken wings and while these are very similar to smoked hot wings, these are not the traditional chicken wings that are rolled in flour, fried then coated in wing sauce.
Instead these are seasoned with my rub (very good by the way), smoked with cherry wood and then brushed with my delicious barbecue sauce recipe about 30 minutes before they are finished.
We always have Read more [...] Smoked Beef Back Ribs on a Wood Smoker (or any smoker)
September 20, 2012 By Leave a Comment
Welcome to the newest edition of the smoking meat newsletter where we will be talking about smoked beef ribs in all of their smoke and glory! I am fortunate enough to have just acquired a brand new, TS120P Meadow Creek reverse flow smoker.
I can tell you that my initial feeling are those of elation and pure happiness;-)
Don't get me wrong, I really like my WSM and my Bradley and my Great Outdoors Gas Read more [...] Smoking Ribs (and other meat) Without a Smoker
September 13, 2012 By Leave a Comment
Welcome to this edition of the Smoking Meat newsletter! I have quite an interesting article lined up for you today and it involves traveling, visiting relatives and needing to smoke ribs. This is precisely what happened to me and I took it as a rare opportunity to show that skill is a greater asset in smoking meat than the tools and equipment used to actually smoke the meat.
As some of you may know, I am out of Read more [...] 
