About Jeff

Jeff PhillipsWhen I was about 14 years old, I read the book My Side of the Mountain.   My imagination was tantalized by the idea that a young boy could take care of himself and eat things like pine cones and live in the trunk of a great tree.

I was already fascinated by living off the land, surviving in the wilderness and cooking my own food outdoors.   The idea of being independent and depending only on nature to survive excited the living daylights out of me.

If you had asked me back then what I planned to do in life, I would have answered that I was going to have a cabin way up in the mountains and live off the land.

Of course, as it does for most of us, life stepped into my boyhood plans and I never actually lived in a tree–although I did try a pine cone once–and only once.  Never again…!

Biking and camping out was about as far as I got to the wilderness dream.

What did not go out the window, however, was my love for cooking outdoors over a real wood fire.  There was something native about preparing food outside without the assistance of modern appliances that appealed to the primitive side of my brain.

After high school and throughout college, outdoor cooking developed into a passionate hobby for me.

Back in my college days, I only had a small hibachi grill or occasionally a borrowed grill from a park, campsite or rest area.

After work, I would often go straight to the park laden down with charcoal, meat, seasonings and a few utensils and spend my evening cooking and experimenting.  Sometimes my experiments went south and sometimes I ate like a king–either way, I was having fun!

I remember grilling up some shark steaks one afternoon and I was so pleased with how my exotic choice turned out.  I tried my hand at grilling vegetables, fish, burgers, shellfish, making my dinner decisions based on my mood seemed like a small adventure in and of itself.

No matter what, it was always better than your run-of-the-mill college boy restaurant or fast food take-out diet!

At 24, I married my wife, Abi, and life sidelined my hobby just a bit.

Between babies, working multiple jobs, college, struggling to pay bills and doing whatever it took to make ends meet, I simply didn’t have time to cook.  Other than the occasional burger or hotdog on a small grill or hibachi, I really didn’t cook much at all.

Then, some years later, a friend gave me a cooking device that reminded me of R2D2.  It had no instructions with it, but I was determined to learn how to use it.

It didn’t look like the grills I had been using, but had two pans, two cooking grates and a dome shaped lid with a simple thermometer.

After a bit of research, I discovered it wasn’t a grill at all, but a “smoker” that used real wood to create smoke which flavored the food.

I still had no idea what I was doing when it came to low and slow!

My first experiment with smoking was pretty much a disaster.  I bought some mesquite chunks, came home and poured them into the firebox and lit it all up with charcoal lighter fluid.

Fortunately there were only vegetables on the grate on that first run and no expensive meat for me to ruin, because what happened next let me know that I had a lot to learn.

I left the sliced zucchini (and whatever else was on there–I don’t remember the other vegetables) on the smoker until it was tender and then brought everything to the table ready to impress my family.

My wife tried to be polite as she took the first bite, but those smoked vegetables were awful and we ended up dumping the whole meal into the trash can.  It was bad and my pride took a bit of a beating.

Lesson learned: Smoking was obviously vastly different than grilling.

Not to be deterred, I began doing more research and quickly realized that I should have used charcoal with just a little wood on top for smoke.  I also found that mesquite is very strong and must be used carefully.

Live and learn!

I corrected my mistakes and began smoking several times a week.

I experimented with ribs, burgers, vegetables (again!), pork chops, etc., and it dawned on me that in spite of my initial ignorance, I had a knack for this smoking thing.

Cooking for my family branched out to gatherings with friends and I even catered a few church events.

A passion was born, and it seemed like smoking meat was all I could talk about.  I’m pretty sure folks got tired of me talking about it considering how their eyes glazed over, but they enjoyed the food so they didn’t complain.

During this process, a new problem was born and so I had to work out a solution.  Suffice it to say that I was less than enamored with the store-bought barbecue sauce and what I had tasted at local barbecue events.

Some of it literally made me gag and I knew that real barbecue had to have a truly worthy seasoning and sauce.  I began working on my own rib-rub and sauce recipe, and spent several years mixing ingredients, taking careful notes of what I added, removed and adjusted until I finally came up with two recipes worth talking about.

The rub and sauce really upped the quality of my cooking, and after several years of using the smoker, cooking every chance I got and perfecting the process, my family started encouraging me to create a website about smoking meat.

The idea took root, and I decided I would do exactly that–create a website to share what I had learned and to log my cooking sessions.

I thought it might help people not to make some of the same mistakes I did when I first started.

I did some online research and was disappointed to find that there was not a lot of information on the subject of smoking meat.  There was some, but it wasn’t extremely helpful and I couldn’t find much of anything catering to folks trying to learn.

Most online information was geared toward competition barbecue.

So I set out to write content for a website of my own and with about twenty pages of information, my website went live.

That event was the beginning of one of the most rewarding decisions of my life.  The website, very quickly, started showing up in search engines and within only a few weeks I began receiving emails from people asking questions about smoking meat.

I was happy to answer and back then I could take the time to answer every one of them.

After awhile, the questions began to stack up into more than I could personally keep up with so to assist with that, I created a Yahoo group.

The Yahoo group began with only 12 members and grew and grew until it became what is now the forum at smokingmeatforums.com.  We now have more than 47,000 members on the forum.

While the website and forum was growing exponentially, I made the decision to emulate some other website owners and started writing a newsletter.

When I first set it up, I had less than a hundred subscribers and I was really proud of that number.  I thought that was quite a bit!  Nowadays the newsletter has upwards of 150,000 subscribers and I stopped counting a long time ago.

By 2009, my website was doing very well, the forum was chugging along quite nicely and then life threw me another curve ball.  The company I worked for at the time decided to downsize due to the economy and my job was going away.

At first I was pretty upset and felt like life had dealt me a bad hand, but I decided that while I was job-hunting, I would make lemonade from the lemons and go full time with the smoking meat network.

I was home anyway–there was nothing better to do than work my “hobby” full time.  My hobby responded well to all the extra hours I was putting into it and morphed into a business.

I began to think that maybe I could stop hunting for another engineering job and enjoy smoking meat and writing full time instead.  By 2010, it was clear to me that I wasn’t going to have to go back to the engineering field.

During this time, another opportunity arose that came as an unexpected surprise.

Within weeks after I left my day job, Whitecap Publishing called me and asked me if I would write a book for them on the subject of smoking meat.

I was rather dumbfounded at the request, since the thought had never occurred to me, but I was excited at the same time.

After I recovered from my fainting spell, I decided to sign the contract and the next two years would find me writing like a mad man into the wee hours of the night, testing recipes and trying to flesh out on paper everything I had ever learned about smoking meat.

I remembered my beginnings and wanted to write a book that any novice could pick up and use to learn the art of low-and-slow.

On May 15, 2012, the book was released and I have to confess that I felt as proud as a new father holding that completed book in my hands.

What started as a part-time and sometimes neglected hobby has become my ongoing career.

What a blessing to be able to provide for my family doing what I love and what a privilege to be able to interact with so many people and make so many friends from perfect strangers!

In the present, my story continues to unfold with too many possibilities ahead of me to count.

I have both the contentment of a satisfactory work and the excitement of what lies ahead.  For me and the thousands of other people who love to go primitive with their cooking:  Low and slow is the way to go!

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

  1. Fearthebeardpitboss July 16, 2017 at 10:26 am - Reply

    Just joined your forum Jeff. I hope to find a recipe for a smoked pork butt on my pitboss pellet grill…..thanks

  2. Roy August 8, 2015 at 8:38 am - Reply

    Jeff Phillips,

    I started smoking about a year ago. I have the Masterbuilt 30″ electric smoker which I happen to love. My question is that no matter what wood chips I use in my smoker everything taste the same. No difference in smoke flavor. It has the side load for the chips and I only fill required amount. Can you tell me what I am doing wrong.


    • el Ducko January 14, 2016 at 12:16 pm - Reply

      I use the same smoker. Actually, I have three of ’em. (That’s because the temperature control sucks, but that’s a separate issue.)
      Early on, I found the same as you- – the wood chips don’t last very long, so the smoke flavor doesn’t amount to much. To remedy that, I ordered a smoke generator, A-MAZE-N Products Tube Pellet Smoker, made in Minnesota but available at places like Cabela’s. The 18″ cylindrical version gives 8 or more hours of continuous smoke, more than you’ll ever need. I sawed mine in two, and use it every time I smoke anything. I even ripped the smoke contraption out of the Masterbuilt, leaving only the heating element, and put a smoke distributor (a couple of slotted-plate metal sheets from Lowe’s or Home Depot) on the bottom rack holder.

      Try the Amazin’ and tell me what you think.

      Try our website, too. It’s more about sausage making than BBQ, but maybe you’ll see something to try.
      Best regards,
      “el Ducko”

  3. Martin Kimeldorf July 3, 2015 at 6:44 pm - Reply

    I’ve been working over your Smoked Pulled Pork Stuffed Burgers recipe and came up with a bit different direction set and very good results. Would you like to see a copy? If so write me…

  4. Don March 12, 2015 at 9:42 pm - Reply

    Love all the information and recipes. Do you have a physical store or shop we can come to visit and make purchases? Thanks. Don m

    • Jeff Phillips March 18, 2015 at 11:37 am - Reply

      Don, at this time, everything is handled online. I do not have a physical shop set up. Maybe eventually this will happen 😉

  5. Craig February 24, 2015 at 5:27 pm - Reply

    Hi Jeff,

    I’ve been subscribed with smoking-meat for almost a year now and have not received your news letter in months. When I try to sign up again it states that I’m already signed up. Any and all help on your part would be greatly appreciated.

    • Jeff Phillips February 25, 2015 at 12:42 pm - Reply

      I am showing that we are sending a newsletter to you every Thursday morning per your subscription. Since you are not getting it, I suspect that a spam or junk filter is catching the emails before they reach your inbox. We noticed that you ordered the rub and sauce last year so I put you on the ad-free version of the email newsletter which may help it to get past the filters. Another thing you can do is to add my email address to your “Allowed Senders List” or email system address book to let the system know that you want to receive email from this address.

  6. Larry February 13, 2015 at 11:28 pm - Reply

    Hey Jeff,
    I can’t seem to find anything on rabbit, how to smoke it, would I have to brine it, or rub it down with your rub and bbq sauce.
    If you have any info on how to do it.
    One of my friends got a good price on rabbit at a local store, in other word they can’t sell it because city folks think of rabbit as a pet and won’t buy it and so he bought it for $4.99 per rabbit, can you help me, please. Thank you

  7. Karl January 17, 2015 at 12:09 am - Reply

    Hey Jeff –

    I love the website and the forums. I’m relatively new to smoking and am interested in your book. And, after reading the reviews on your rub & barbecue sauce, I’m thinking of purchasing them, too. A quick question: are your rub and sauce recipes included in your book?

    Thanks, again,


    • Jeff Phillips January 20, 2015 at 5:34 pm - Reply

      The (2) recipes that I sell on the website and in the newsletter are not included in the book. We have opted to keep them separate since so many people have purchased them prior to the book being published.

      Let me know if you have further questions about this.

  8. SunCitySmokin December 7, 2014 at 6:07 pm - Reply

    Jeff. Tried your 2-2-1 recipe and the ribs turned out the best they have ever been. The wrapping in foil is what made the meat more tender than just cooking the ribs for 5 hours on the grill. However, this method used indirect cooking on the BGE which is what I have but I just purchased your book and all the rib recipes say to put the ribs straight on the grill and none suggest wrapping them in foil? Why the difference? Everytime I tried the straight grill method the outside of the meat was too burnt and the meat just so-so. If wrapping and the indirect method is better why not do all the grilling that way?

  9. Rob Daniel September 14, 2014 at 1:15 am - Reply

    When I read that the book ” My Side of the Mountain ” is what sparked your primal interest it brought back some fond memories. I read that book early on and still have a copy. I love your book and forum and use them dailey.

    • Eric Reeves March 6, 2015 at 6:20 pm - Reply

      Funny….that book inspired my interested in Falconry which I did get to pursue in my early 20’s and love very much! But it is a lifestyle and a commitment that is hard to manage with a young family….something I will definitely come back too!

  10. Phyllis Tomchuk August 13, 2014 at 7:03 pm - Reply

    Love all these comments, smoking, to hot, to cold etc. One late fall hunting in Northern British Columbia wilderness, we were catching way to many fish, had no smoker, so we made one with willow branches pushed into the ground, wrapped in plastic, Hibachi in the bottom with charcoal brickets and hickory chips for smoking. Small willow branches for racks. We made do with what we had on hand. It worked. The fish were trout right out of the icy cold river. Fish were done in about 4/5 hours.
    A welcome hunters/fishing treat. Love all these comments. Good job and a welcome hand to Jeff, thanks for this Forum Site. Wonderful, good job.

  11. brad long August 1, 2014 at 6:51 pm - Reply

    i have NO idea where jeff gets his time or temps on meats. ive done a few of his recipes………. time and temp were ALL wrong. he looks as old as ive been doin smokin. (35). you wanna know stuff ……… look me up.

    • Jeff Phillips August 6, 2014 at 2:36 pm - Reply

      Thank you, Brad.. I’m not 35 but I’ll take it 😉

      The amount of time it takes meat to get done when smoking is very related to a number of factors such as how often you open the door, how cold the meat is when you put it into the smoker, how well your smoker maintains the goal temperature, the size (thickness) of the meat and even weather.

      This is why, I document over and over how long it takes mine to cook, but I am constantly reminding folks that it’s just an estimate. You have to cook by temperature and tenderness rather than time when it comes to smoking.

      I get a ton of email, as you can imagine, and I have just as many folks telling me that theirs got done faster than my times as I do folks telling me that their’s took longer. Many tell me that I was spot on.

      Unfortunately, there is no right or wrong when it comes to how long it takes to smoke a certain type or cut of meat. It is very specific to all of those things I mentioned earlier.

  12. Wayne M June 2, 2014 at 10:18 am - Reply

    I recently used your rub and sauce to smoke (or re-smoke) some braunschweiger.
    I bought 3 chubs and sliced them into about 1/4 – 1/2 inch slices, rubbed mustard on the slices, and coated them with your rub. I put them in the smoker for about 1 hour, applying a light coat of sauce on the tops after a 1/2 hr. and then again 15 min later. IT WAS AMAZING!!! Thanks Jeff, I love this site!

  13. Greg Boettcher March 21, 2014 at 1:50 pm - Reply

    Jeff, I am not very computer literate and barely get by on this contraption, is there a way to get a more condensed format of the recipes without all the fill in advice.
    Thanx for now,

  14. Bill Scott March 20, 2014 at 11:53 am - Reply

    I’m curious. I have been using you fantastic rub recipe for several years. I notice you do not include cumin, and I see more and more recipes that call for it. I like the taste of cumin and wondered, if I were to alter your recipe, and add cumin. How much (if any) would you recommend I add to your rub?

  15. Robert Rosen March 9, 2014 at 6:20 pm - Reply

    Are you ever going to bring out the book for Kindle?

    • charlie linville June 29, 2015 at 8:32 am - Reply

      Jeff: I use your rub when I make home made Canadian bacon. My family and friends tell me it is the best Canadian bacon they ever had. Many of them have me to cure a whole pork loin for them using your rub for the seasoning. Charlie

  16. Jim Lehman March 3, 2014 at 10:13 am - Reply

    Hey Jeff you rub and sauce are the greatest. I tried them once and now the family is always anxious for me to make more. I have smoked more in the past 4 months than I have since I got my smoker.(2 yrs.)
    I did have an accident with the sauce though. I was simmering it and got a knock on the door, Patrick wanted to borrow the log splitter. Forgot about the sauce and did not get back to it for about minutes. Well it was rather thick, but as fate would have it “the crowd went wild”.
    2nd comment, I made the smoked-filled sausage and did not have the rack I needed and I know you use so I took one of my aluminum pans and poked numerous holes in the bottom, rubbed it with olive oil, and it worked great.
    Very appreciative of all you advise and great recopies.

  17. Mike D January 9, 2014 at 6:16 pm - Reply

    In your Smoking Basics you indicate that one way to test brisket for tenderness at the store is to lay it across the side of your hand and look for droop/bend. My question, do you put the "meat" side on your hand/down or the fat side down?


  18. Pete December 19, 2013 at 9:01 am - Reply

    Just a little aside to your plan for smoking whole chickens.

    After you have smoked your chickens and stripped the meat off, throw the bones, skin, gristle and whatever else you don't use into a LARGE stock pot. Add a stick of butter, some interesting spices and water to fill the stock pot to about three quarter full. Fire up the stove and get the water boiling, then turn it back to a fairly active simmer. Leave it be for about six hours and you will have the ABSOLUTE best smoked chicken stock you have ever had!

    The HOT TIP of the year is to take the cooled chicken stock and pour it into a slew of ice cube trays. Let them freeze and you can put four smoked cubes into a ziplock bag and keep them in the freezer for future use.

    Enjoy and y'all have a Merry Christmas and a Happy New Year!



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