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This form is for your convenience and is a direct line to my email system, I will do my best to get back with you as soon as possible however, try to understand that I do get a LOT of email and I cannot answer every smoking meat question that comes in.

Note: Please check out the FAQ before sending an email to see if the answer to your question is there.

If it's not, then, by all means, send us your question or concern and we'll do our best to get back with you in a timely fashion.

Please consider asking time sensitive cooking questions at the forum for a much faster response. The forum is located at

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2018-05-05T10:05:35+00:00 By |27 Comments

About the Author:

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


  1. jim Schlimpert August 7, 2017 at 5:37 am - Reply

    Old man Stillwater “itis” can’t log in or get a reset for my email. Thank U in advance!

    Wanting to convert to pellet smoker. Thought i read u reviewed brands and differences, where might I find ur review?

    Leaning to Camp Chef SIX, any reaction?

  2. Eric f July 20, 2017 at 8:32 am - Reply

    Jeff- love the recipes and rubs and try to adapt to my pit barrell cooker. Any thoughts on adding advice/alterations for the PBC users? Thanks!

  3. Booshway May 26, 2017 at 8:11 am - Reply

    I would like to add….the BBQ Guru is a valuable piece of my setup. It allows me to go to bed at night and let a brisket cook all night. Really maintains a constant temperature throughout the cook!!

  4. Mark Lessard April 11, 2015 at 6:49 pm - Reply

    After about 6 months of reading your emails and using your Smoking tips of the trade, I finally broke down and bought your Rub & BBQ Sauce recipes. Honestly, I am not sure why I waited so long. I used your “Naked Rub” on a rack of Baby Backs. I usually just eat a 1/2 a rack and eat the other 1/2 the following day. I ate the entire rack at one sitting and licked my fingers clean. I have to hand it to you Jeff, the rub is incredible. As soon as I post this, I am making 4 portions for my next smoke.

    Thank you for your emails, I enjoy them each week. For anyone out there who is thinking about holding off on buying these recipes, take it from me, you are wasting your time. Get on it, buy it and enjoy some incredible smoked meat.

    I’ll let you know when I try the Texas Rub and Sauce.

    Until then, Somke on!

    • Leandra October 20, 2016 at 2:38 pm - Reply

      How long did it take you to receive your rub.. I’ve waited 6 months and still have not received anything

      • James February 19, 2017 at 4:47 pm - Reply

        Leandra I receive the rub recipe as an email attachment minutes after I paid.

  5. gerald wilson December 3, 2014 at 4:14 pm - Reply

    I recieved your rub recipe just a few days befor Thanksgiving . I used the rub per your instructions.The turkey i had bought weighted 14 lbs. so i left it in the smoker for 8 hrs. , it was great .Everyone liked the flaver and your rub was the talk of our dinner ,thanks again , Gerald Wilson .

  6. Larry Kaminski November 22, 2014 at 11:20 pm - Reply

    Do you have a fax …if so
    send number for order…do not like on line purchases…thanks

    • Jeff Phillips November 24, 2014 at 9:38 am - Reply

      Unfortunately, I am not set up to take phone/fax orders. I do accept checks/money orders by mail. You can see this payment option in the online store when you order at

  7. Stan September 21, 2014 at 9:57 am - Reply

    When cooking pork butts for pulled pork, will higher temp ( 295F vice 225F) cook butts faster and still achieve tender pulled pork? Friend said he smoked two 11 pound butts and it took him only 10 hours. Only assumption I have is that he used higher temp. My two 5 lb butts took about 15 hours at smoker temp of 225F with final meat temp of 200F.

    • John March 5, 2015 at 8:19 am - Reply

      There are multiple ways to shorten cooking times for large pieces of meat. When you put cold meat into a low temperature smoker, the meat gradually warms up to room temperature, then continues to rise. You can shorten the time by warming the meat up beforehand. This can be done by placing the meat into a clean plastic bag, and submerging it in relatively hot water in a cooler, etc. The water will cool as it gives its heat to the meat. The goal is to get some heat into the very center of the meat. Water transfers heat much faster than air.

      Another approach is to cut the meat at the thickest part, so that you have smaller pieces of meat to smoke. When I cook a turkey, I remove the legs with attached thighs, and split the breasts into two pieces with wings. I detach the wings and tie them together. I discard the back or use it for soup. It can be smoked if you want smoky gravy. This greatly reduces cooking time, and produces turkey that is easy to slice.

      Lastly, yes, you can use higher temperatures, especially at first, when your goal is to try to get heat into the meat. But you want to reduce the temperature once the meat ‘plateaus’, or stops heating while it melts internal tough bits. Too much heat at that time can dry out the outside before the meat becomes tender. I almost always start any smoking event at 300F, then turn it down later.

  8. Bruce July 1, 2014 at 4:35 pm - Reply

    Help! I am interested in a new duel probe thermometer. Any suggestions?

    • Jeff Phillips July 2, 2014 at 11:27 am - Reply

      Bruce, I really like the Maverick ET-732 and it runs about $60 on Amazon if I remember correctly. Dual probes and remote so you can keep track of the smoker and meat from about 300 feet away if you need to.

      • Shannon Stebbens October 4, 2014 at 4:18 pm - Reply

        Bruce, I second the Maverick ET-732. It works great. It isn’t intuitive for me to program but I watched a youtube presentation and then it was fine.

  9. Dudley G. Goodwin March 19, 2014 at 11:53 am - Reply

    Jeff – Purchased your sauce and rub recipes and tried both out on barbecue ribs using your 3-2-1- method. The ribs were fall off the bone delicious, the rub was fantastic and the barbecue sauce is the best I have ever tasted. New to smoking world but with the help of your web-sight and your book, and the free course, I have learned a lot about smoking and recipes in a short period of time. Thanks for having this web-sight available to us. Happy smoking to all.

  10. Rod Stevens February 21, 2014 at 2:45 pm - Reply

    Anybody use a pellet smoker. I’ve been a stick smoker with BGE and Weber Rocky Mountain for ever but thinking about making the leap to a pellet grill/smoker such as Cookshack PG500 or Yoder YS 640. Anyone want to comment?

    • Shannon Stebbens October 4, 2014 at 4:20 pm - Reply

      I recently acquired a Yoder YS 640 pellet smoker and could not be happier with the product. It works exactly as advertised. Extremely high quality and holds temperature perfectly. The folks at Yoder are great to do business with as well.

  11. kim beamish February 6, 2014 at 6:18 am - Reply

    we are brand new to the smoking world. I am receiving your step by step on email now… was just wondering tho.. can i use birch for my fire ?
    very informative site .. thank you!
    sincerely ,
    kim and ken
    from timmins ontario canada

    • Kayacric June 5, 2014 at 9:50 am - Reply

      I dont think birch would be good there is a lot of pitch in the bark and may also be in the wood. Most hardwoods will work. Burn some and smell it and then ask yourself if you want your meat to taste like it smells

  12. Chris DeSpain October 27, 2013 at 6:01 pm - Reply

    I love your newsletter. In fact, I have recently been using them to plan my weekend cooking, such as your most recent newsletter for the smoked pork tenderloin on a stick. I made a slight change to how I put them on my Big Green Egg, I used a grill basket with the onions on the bottom, and stacked the sticks on top of the basket above the onions. Turned out great! 

    Keep up the good work.


  13. jackdaddy00 August 2, 2013 at 9:58 am - Reply

    your Q&A email was great, definitely keep it going, and here is a quetsion for you:


    Jeff thanks for the great recipes and your newsletter. I am a new BBQ smoker and I am learning temps and just how much woodchips and how often I need to replenish. I recently purchased Smoke Hollow 38 inch propane smoker.

    My question is in regards to the quantity of wood chips to use and how often to replenish them. I have cooked a lot of different types of foods and experimented with apple, cherry, pecan, mesquite and hickory. I usually use a 50/50 combination of fruit + either hickory or mesquite. I have mesquite to be a little too strong.

    I think I am using too much quantity of wood chips and I think I have over-smoked a turkey when I cooked it last week. Do you have a recommendation on how much and when I should replenish(how long do they last) my wood chips for the following meats below. Also do you soak your chips prior to putting them in your smoker? Thanks so much for everything you do.

    Pork Shoulder    (5-8lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Chuck roast       (4-6lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Ribs               (3-4 racks)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Brisket              (4-7lbs)

    how much wood and how often to replenish, and what is your recommendation on woodchips

    Turkey          (10-14 lb)

    how much wood and how often to replenish, and what is your recommendation on woodchips


    • Bill Olson August 29, 2013 at 10:53 am - Reply

      Hi Jeff.

        When I smoke anything I take into consideration who is eating. I use as much smoke as I think my guests will enjoy. I also make sure the heat is correct for what I am smoking. I use mild wood and make sure the smoke is steady and vented for good circulation.  Bill

  14. Adam Williamson March 26, 2013 at 11:30 am - Reply


    I've already paid for your rub & sauce recipes.. can you send me the link so I can download the recipe again.

    Thank You,

    Adam Williamson

    • Jeff Phillips March 26, 2013 at 5:52 pm - Reply


      I just had the system re-send the original email to you. Please let me know if you don’t get it and I can send them to you manually.

  15. Brian February 7, 2013 at 1:38 pm - Reply

    I am looking for your book.  I live in St louis.  I cant find it anywhere.  Please advise.

    • tulsajeff February 7, 2013 at 2:45 pm - Reply

      The book is back ordered right now but we should have more books in a few weeks. Christmas sales were crazy and took everyone by surprise apparently. When they do come in, you should be able to find them at almost any bookstore and if they do not have any in stock, they will be able to order it for you.

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