Wet Brining Vs Dry Brining
In this article we'll talk about wet brining vs dry brining and how that all works in a "sciency" sort of way without making it overly complicated. Let's define [...]
Smoked Chicken Tenderloins
We make smoked chicken tenderloins at least once a week here at home and often it's a quick meal from the oven with some fresh green beans, asparagus or [...]
How to Smoke Chicken
In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then smoking the [...]
How to Dry Brine and Smoke a Duck
I think smoked duck is often an under appreciated meat and when you season it up right and cook it on the smoker, it takes on a flavor that [...]
Buttery Maple Glazed Smoked Turkey Legs
Every time I go to a fair or big event where they are selling turkey legs, I usually get one to gnaw on while I'm walking around but it's [...]
Metric | Smoking Times and Temperatures
Download the brand new PDF/Print version of this page with U.S. standard and metric combined for easy reference - available HERE. Note: If you are looking for the U.S. standard version [...]
Smoked Turkey in the Pit Barrel Cooker
Thanksgiving is upon us and as tradition would have it here in America, smoked turkey is the standard fare. In this recipe/instructional I not only want to show you [...]
Fired Up Smoked Chicken Wings
Smoked chicken wings are always a great idea no matter what the occasion is and with these I just decided to go back to the drawing board and showcase [...]
Jeff’s Barbecue Sauce In a Bottle!
I am so excited to announce that the original barbecue sauce that everyone loves so much is now available in a bottle, already made. I have been wanting to do [...]
Jeff’s Rubs Now Available in a Bottle
I've had thousands of you over the years email asking me to provide the rubs and sauce recipe already made in a bottle and, while it may have taken [...]
