Home 2018-06-15T21:01:00+00:00

Hard Chargin' Blue Cheese Stampede Burgers

Hello and welcome to the December edition of the smoking-meat.com monthly newsletter. This month we are going to be making Hard Chargin' Blue Cheese Stampede Burgers.  Grilling With Smoke In this edition I would like to turn your attention to the grill.. not just the ordinary grill but a smoking grill. Anytime you have hot coals beneath your food, consider [...]

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Thanksgiving Turkey Smoking Tips 2004

Hello and welcome to the November edition of the smoking-meat.com monthly newsletter.   Smoking A Turkey for Thanksgiving Well, it seems that another Thanksgiving is upon us... my favorite holiday for many reasons. I look forward to all of the great food that seems to present itself around this time of year and the atmosphere just seems to take on [...]

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Smoking Turkey for the Holiday (or any time)

When smoking turkey the best method is to try a basic barbecue turkey recipe and maybe add a little something here or there (experiment) to see how it goes. The Basic Turkey Smoking Process Smoking turkey is best done after soaking the bird in a saltwater solution called a brine which I will go over in detail on another page. [...]

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The All Night Brisket Smoke

The brisket smoke will take place just before dark thirty. The big nine and a half pound brisket is sitting on the kitchen table, the quarter inch fat cap has been scored diagonally and the deep red flesh covered in my secret blend of herbs and spices and looking like a real beauty. I have the wood laid out by [...]

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Labor Day – Rubs, Marinades and Sauces

Hello and welcome to the August edition of the smoking-meat.com monthly newsletter. We endeavor to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details. We have been running a poll at http://www.smoking-meat.com/barbecue-woods to find out what woods are used in what states of the US. If [...]

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The Various Rib Types

[wptouch target="non-mobile"] [/wptouch] When you talk about ribs, you are talking about a very wide variety of rib types including those from pork, beef, and lamb. There are also the exotic varieties such as buffalo, elk, wild boar, and venison. My favorite has always been the pork spare ribs which I will cover in detail below. Regardless of personal preference [...]

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Barbecue Supplies & Equipment

Barbecue supplies and equipment do not have to be top notch or expensive in order to smoke great meat! [wptouch target="non-mobile"] [/wptouch] Amateur smokers sometimes feel they have to have the big stainless steel smokers and a big trailer to pull it on and all of the fancy gadgets and other miscellaneous barbecue supplies that go along with it to [...]

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Barbecue Smokers

Barbecue smokers come in all shapes and sizes and believe it or not the equipment you choose to use for smoking meat is not as important as the method. I want to discuss the equipment available but more importantly I would like to talk about the methods that will allow you to smoke meat even if you cannot afford the [...]

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FAQ – Klose Pit/Offset Smoker Mods

Q: I recently purchased a Klose pit (first time purchase - figured might as well get something I'd be happy with for a long time).  Anyway, I have characterized the temperature profile with the cooking chamber and the data shows temperature gradients that can exceed 70 degrees F.   [wptouch target="non-mobile"] [/wptouch] My question is if you know of techniques that can [...]

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The Best Alternative – A Wood Smoker

A wood smoker is and will forever be the best way to smoke food. There is a bit of a learning curve if you are used to using a charcoal, gas or electric smoker but the results are worth the time and effort you put into learning this fine art. I think the biggest mistake pitmasters make in using a [...]

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+ Free 37-page ebook on Smoking Meat Basics
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