The Smoking Basics eCourse

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The Smoking Basics eCourse

Due to the huge number of emails I receive on a daily basic concerning different aspects of smoking meat, I have put together a basic course which covers most of the things a person new to the smoking arena needs to know. Even if you are somewhat proficient, this will help you to brush up on a few things you may have forgotten.

This 5-Day eCourse on smoking meat is a great way to tune up your smoking skills.

Fill in your email address below to get started.. you will receive one chapter per day for a period of 5 days.

As always.. I promise to keep your email address secure from those who would seek to use it unwisely. I will never rent, sell, lend, or give your information away to anyone, anywhere, for any reason.

Download the Smoking Basics eBook

If you are impatient or just in a big hurry and would like to get the entire course in PDF format within minutes from now then you can do that by subscribing to the Smoking Meat Newsletter. Just as soon as you subscribe to the newsletter, the eCourse will be sent to you as a PDF attachment in an email.

2018-06-14T03:35:21+00:00By |100 Comments

About the Author:

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


  1. Sanders Park January 1, 2018 at 8:39 am - Reply

    thanks for letting me be a part of this dynasty. – saltysandman

  2. Rick C. December 23, 2017 at 12:02 pm - Reply

    Thank You!

  3. dianne October 1, 2017 at 4:21 am - Reply

    Try as I might, my antivirus refuses to allow me to download the e-course. I’ve known my software longer than I’ve known about this site so I’ll respect it.

    You’ve got my email address. All I need now is a safe link from you.

    What do you have to share?

    • Jeff Phillips October 1, 2017 at 6:03 pm - Reply

      Dianne, I can assure you that I am very concerned about viruses and unsafe web pages and I have taken every measure available to me as a website owner to ensure that all of my pages are 100% safe. I am not sure what your antivirus is seeing that is throwing it off, so I can’t fix that side of it. What I can do is send you the eCourse by email and see if that works for you. It is a a common PDF and you should see it shortly. Let me know if you need further help with this.

  4. royv September 7, 2017 at 12:15 pm - Reply

    Hi Jeff,
    Add me to the list for receiving the 5 day e-course. Thanks in advance!!

    • Jeff Phillips September 7, 2017 at 2:27 pm - Reply

      Roy, you were added to this on Wednesday per your previous request. I’d say they are probably ending up in the spam folder, junkmail or maybe one of the pesky tabs that Gmail puts things into.

      Here’s the tabs and how Gmail sorts email into them. You may have to log into gmail on a desktop or laptop to see these correctly:

      Primary: person-to-person conversations and messages that don’t appear in other tabs
      Social: messages from social networks, media-sharing sites, online dating services, and other social websites
      Promotions: deals, offers, and other marketing emails
      Updates: personal, auto-generated updates including confirmations, bills, receipts, bills, and statements
      Forums: messages from online groups, discussion boards, and mailing lists

      Another option is to subscribe to the smoking meat newsletter at and your first auto-reply will have a link to the PDF version of the Smoking Basics eCourse so you can download it to your computer or device.

      Please let me know if I can be of further assistance with this.

  5. don bennett April 22, 2017 at 4:47 pm - Reply

    smoker is at 210 put the meat in temp. drops takes a while to get temp back up to cooking temp. when do you start timing the meat that is to small to use a temp. gauge on , start timeing as soon as you put the meat in or after it heats back up ?

    • Jeff Phillips April 25, 2017 at 6:35 pm - Reply

      I usually just time it from the moment the meat goes in and the door/lid is closed but another alternative would be to preheat the smoker 25-30 degrees (or more) hotter than you need it, then when it drops due to your initial open, it recovers a lot easier due to the extra heat to start with. You can adjust the temperature down to what you want it to be once the smoker begins to recover.

  6. Johnny Ross March 25, 2017 at 8:39 am - Reply


  7. Larry Anderson December 30, 2016 at 4:28 pm - Reply

    I already receive your newsletter and love the recipes in it. I would like to receive your beginners eBook but didn’t want to sign up again. I have a Dyna-glo offset wood smoker and love it but am always online looking up how to cook different cuts of meat. I am going to sign up for the eCourse after the new year. I have learned a lot from the newsletter and if the course is as informative I will love it.

  8. Steven Francis August 23, 2016 at 6:06 am - Reply

    Your newsletter and weekly recipes have been a great help in my smoking experience. My Bradley, four rack, electric smoker is in operation at least once a week has been great for my wife and I and occasionally a neighbor. I look forward to the ecourse and learning techniques that will improve the product from my smoker.
    I cook for relaxation. I smoke for the love of great food seasoned naturally.

  9. Guy L Edwards July 25, 2016 at 8:50 pm - Reply

    Just signed up for the course and the recipe a week 🙂
    Looking forward to getting busy, got my salt and sugar coming in bulk and the cure #1
    As soon as my salt gets here we will start with brineing some meats with POP’s recipe w/o the cure, pretty excited 🙂



  10. Bill M May 20, 2016 at 8:55 am - Reply

    I have a Masterbilt 30″ electric smoker. Will this help me learn more about how to use it? I mostly see people using the big green egg and other types of smokers.

    • Jeff Phillips May 20, 2016 at 2:44 pm - Reply

      Bill, Smoking meat is all about temperature control and smoke. This eCourse is designed to give you the basics of smoking meat regardless of what smoker you are using. Smokers like the Masterbuilt control the temperature for you and make it real easy to turn out something wonderful. The Big Green Egg requires some knowledge of fire starting with charcoal and maintaining the temperature through proper vent/air control but in the end it’s still just heat and smoke.

  11. Mark Lindsey April 30, 2016 at 7:35 pm - Reply

    I’m a well a semi experienced smoker guy. There are a few of us here at the lake I live on in Eatonville Washington. We are wanting to do a 60-80# hog over a spit. Ani advice you or your followers may have about cook time, wood to use for best flavor, all fruit (or Apple and Cherry ) any and all input welcome. This will be my first spit smoked hog so guess you could say hog newbe.
    Thanks to you for the site I love it. And thanks ahead of time to you and all followers for any and all help

    • Bob Franklin September 11, 2016 at 5:26 pm - Reply

      Great idea doing the whole hog on a spit! I’ve ton a ton of these and would highly recommend pine wood for your smoke. Also, you want your temperature around 800-900 F. In fact, it’s best if your flames are coming up around and above your hog. The seasonings are really up to you, but anything with salt, pepper, garlic powder, and used coffee grounds have always worked best for me. Just keep the spit moving until internal temps hit about 225F. Best of luck and enjoy!

  12. Travis Osburn January 20, 2016 at 10:24 am - Reply

    5 day E-course please

  13. Jarid January 17, 2016 at 5:26 pm - Reply

    I would love to take the e course

  14. Brian December 1, 2015 at 9:48 pm - Reply

    Can’t wait to receive this.

  15. Bill November 28, 2015 at 3:23 pm - Reply

    Looking forward to your smoking expertise in the 5 day e-course.
    Thanking you in advance.

  16. nike November 28, 2015 at 9:11 am - Reply

    Dear Jeff,I have just subscribed to ur 5-day training in smoking. However pls advise. I want to set up a plant for whole smoked chicken on commercial basis. I alraedy have a chicken processing plant. WHat do I need for the plant? Hw do I smoke the birds- 50 birds at a time. Thanks

  17. Randy June 11, 2015 at 12:55 pm - Reply

    Hey Jeff!
    Thanks for everything on your website. The recipes are great! Especially the Honey Barbecue Smoked Chicken Wings from the March 5, 2015 newsletter. Have made them twice!
    I have used a lot of your tips from the newsletters and recipes have turned out great!

    Have you ever used pecan wood for smoking? I personally feel it is the best! It is tastes great on all kinds of meat. It’s a lot like hickory only milder.

    • chris October 16, 2015 at 7:22 pm - Reply

      jeff already a subscriber and would like a pdf version if you could email me the link. thank you very much. Also thank you for the bone in rib eye. Did that for my 31st birthday and the family has never had steak like that before it was delicious!!!!

  18. Rick Green June 7, 2015 at 1:08 pm - Reply

    I’m a subscriber and would love the PDF course emailed to me. Thanks Jeff

  19. Rich March 22, 2015 at 10:17 am - Reply

    Thanks for doing this. Can’t wait to get started.

  20. Josh January 30, 2015 at 3:29 pm - Reply

    I am getting a new trailer smoker and was thinking of seasoning it with coconut oil instead of peanut oil. Thoughts

    • Micah March 1, 2015 at 5:15 pm - Reply

      I am by far no expert on seasoning, I’ve only done two pits, but I used old fashion cheap veggie oil on both and they both came out working great for years, So I cant imagine there being much difference in the oils as far as that goes.

  21. Josh January 30, 2015 at 3:27 pm - Reply

    I am getting a new trailer smoker and I am thinking of seasoning it with coconut oil instead of peanut oil. Thoughts

  22. Lou Adams January 1, 2015 at 9:38 am - Reply

    Jeff, before I sign up, I would like to know if your course tells how to prep your grill. In other words, how much charcoal to use and how to keep the flames to burn for 5 hours. My biggest problem is keeping the fire burning. I have to keep adding charcoal and I can never keep an even heat it’s always to hot or to cold.

  23. Willie Muller December 11, 2014 at 1:54 pm - Reply

    Hi There,

    Looking for a good quality smoker or smoker trailer in South Africa. Also interested in the E- course

  24. Dave Ligman November 21, 2014 at 11:34 am - Reply

    I just bought a Backwoods Smoker and would like to learn more about smoking meat and cheese. I have done a little bit of smoking on my Weber Kettle Grill. Please sign me up for the 5-day e-course and newsletter. Thank You

  25. Randal Hodges September 10, 2014 at 11:27 am - Reply


  26. ron Abramson September 4, 2014 at 12:24 pm - Reply

    I could not find where to signup for the ecourse. I am a current newsletter subscriber. Please sign me up for the ecourse.

    If I am smoking (3) 10lb briskets at 250degrees how long do they smoke. Total weight is 30lbs but everyone says smoke @250 1hr per lb. Do I smoke 10 hrs, 12 how long?

    • Jeff Phillips September 6, 2014 at 1:31 am - Reply

      I will sign you up for the eCourse right away.

      Regarding brisket, the heat is working on all of the briskets at once so it does not matter how many you have. The brisket will most likely take 10-15 hours depending on how cold they are when they go in, how many times the door is opened, how consistent your temperature is and how accurate your thermometer is.

      It is possible that your smoker will take slightly longer than usual to recover once you put all of that cold meat into the smoker but it is usually a fairly insignificant number as long as you keep the lid/door closed as much as possible and especially during the first few hours.

  27. Andrew Stephenson September 2, 2014 at 1:56 pm - Reply

    Jeff, i am what i would call moderately experienced when it comes to smoking. We have a group that cooks every weekend. I would love to see your course and see if i can refine my techniques. Thank you.

  28. Mark Wollner August 1, 2014 at 2:59 pm - Reply

    Thank yoy

  29. Ken Weaver July 24, 2014 at 11:05 am - Reply

    I’m 79 years old and more than a little tired of my smoking and BBQ efforts going to the extremes of fantastic to disasterous; especially if I try to get just a touch “fancy”, they end up the most disasterous.
    If I can learn how to brine something as thick as a chicken I will be a happy smoker; and with that sentence I just told you how little I’ve learned about smoking in my 79 years. lol
    5 day course please.

    Thank you

    • Ken Weaver July 28, 2014 at 9:03 am - Reply

      Hi Jeff;
      I may have missed it, but when should I expect the 5 day course to begin? I signed up 4 days ago and I have no idea if I should have received the first lessons by now or not.
      Please forgive me If I’m just being overanxious.
      Thanks again for this offer.

      • Jeff Phillips July 29, 2014 at 11:17 am - Reply

        Ken, I was not able to find a subscription under the email address that you submitted here so I signed you up again. If you don’t get something today, check your spam filter then let me know if you can’t find it and I will take care of it.

  30. Tony June 4, 2014 at 11:20 pm - Reply

    Hello Jeff,
    I have not received the first two chapters of the ecourse, will you please resend? I’m new to smoking, and acquired an older Brinkmann smokin pit. Will this be enough to suffice, to start off, learning to smoke? Where can I purchase/find, different woods, to use to smoke with? I’m located in El Paso,TX. Any leads by you, or anyone else, will be greatly appreciated! Thanks in advance! Tony

  31. Craig Dixon May 15, 2014 at 2:24 pm - Reply

    Hey Jeff, i would like to sign up as well! would be much appreciated

  32. Jason Spragg April 7, 2014 at 10:28 am - Reply

    Can I enrol for the 5 day E-Course please Jeff.

    • Jeff Phillips April 7, 2014 at 11:21 am - Reply

      You are signed up and should get the first chapter very soon.

  33. Rafael March 5, 2014 at 9:06 pm - Reply

    Would like to get the e-course, thanks for putting this together. Getting ready to get an MES 40 gen II and a Maverick Et733 (or two). A couple years ago I got a propane smoker and I’m in a windy area and have problems keeping the thing lit for low and slow so I’m hoping this smoker will work well.

  34. Banjoe December 14, 2013 at 7:56 am - Reply

    Many thanks for this fine effort to help us all out. Much appreciated. 

  35. Tracy October 13, 2013 at 2:57 pm - Reply

    I have an old Brinkman charcoal (R2D2) as I call it. I modified but looking to upgrade to a larger unit.

    Can anyone help me with the pros/cons of the following smokers:

    Propane/Wood Chips

    Electric/Wood Chips

    Charcoal/Wood Chips

    Wood Only

    • stebie July 14, 2014 at 4:40 am - Reply

      never use ANY other wood other than Mesquite. There a huge waste of money.

      • anthony pardon June 27, 2015 at 12:21 am - Reply

        I’ll have to disagree with you a little… I’ve tried cherry or apple when smoking chickens and each wood gives the poultry a unique flavor

  36. Kevin September 26, 2013 at 6:01 pm - Reply

    Hey, sign me up please. Sounds like good educational material. 😉

    • Jeff Phillips October 1, 2013 at 9:07 pm - Reply

      Sorry I missed this previously.. I have signed you up and you should start getting the eCourse right away.

  37. Dean Hengel August 6, 2013 at 11:10 am - Reply

    confirmation of interest in e-course.


  38. Michael July 15, 2013 at 6:15 am - Reply

    E course please. Tx

  39. Deborah Bode July 14, 2013 at 9:48 am - Reply

    I would love to have the e-course sent to me!


  40. EagleTRL57 July 10, 2013 at 9:48 pm - Reply

    I would love to sign up for the 5-day ecourse.


    • Jeff Phillips July 10, 2013 at 10:45 pm - Reply


    • sandy McBee July 11, 2013 at 12:49 am - Reply

      would like to sign up for 5 day smoking program

  41. Sandy McBee July 10, 2013 at 5:14 pm - Reply

    Please add me to your 5 day smoking ecourse

  42. Bob June 28, 2013 at 4:38 am - Reply

    Please add me to your 5 day smoking ecourse

  43. Fay Cox June 26, 2013 at 12:10 pm - Reply

    Jeff, for some reason I have not received my Chapter 4 of my e-course.  I have received each of the others, but not 4.  Please re-send.

    Thanks, Fay

  44. William Sanders June 25, 2013 at 10:22 am - Reply

    I did not receive 1st chapther of Free 5 Day eCourse,email again please, thank you

    • Jeff Phillips June 26, 2013 at 10:47 am - Reply

      This has been sent to you via email. Have a great day!

  45. Andy June 13, 2013 at 1:19 pm - Reply

    Would be great to get the 5 day course!

  46. Mark L.(bigboi) June 12, 2013 at 6:45 pm - Reply

    I am a newbie to this forum and to smoking meat. I would love to recieve your 5 day course. thank you.

  47. Ellen Enns June 5, 2013 at 1:48 pm - Reply

    Would love to receive your 5 day email course. Thanks so much.

    • Jeff Phillips June 5, 2013 at 3:53 pm - Reply

      Done. You have been subscribed;-)

  48. Eros June 3, 2013 at 2:01 pm - Reply

    Hey Jeff, I’d like to try that ecourse as well. Beginner/amateur smoker here!

    • Jeff Phillips June 5, 2013 at 3:41 pm - Reply

      Eros, I have signed you up for the eCourse. You should receive it in your email inbox shortly.

  49. Mark Horner May 20, 2013 at 10:09 pm - Reply

    trying to get on the website offered 5 day course


    • Jeff Phillips May 21, 2013 at 11:52 am - Reply

      You have been subscribed.. have a great day!

  50. Robert Domulevicz May 16, 2013 at 8:45 am - Reply

    I have been smoking meats the past two years but I am always interested in becoming better at it so please sign me up

  51. Tim May 11, 2013 at 7:37 am - Reply

    Hey Jeff, I just paid to have it delivered all at once (I have some free time on my hands today). How do I download it?



  52. Scott May 2, 2013 at 11:11 am - Reply

    Thank you Jeff!

  53. Travis April 30, 2013 at 8:19 pm - Reply

    5-day (or 30 day) please sir.

    • Jeff Phillips May 1, 2013 at 1:34 am - Reply

      Travis, You have been added and you should start getting the eCourse right away. Enjoy!

  54. Fred Belli April 28, 2013 at 12:16 pm - Reply

    Jeff, great site you have here.  I own a Bradley and just love it.  Right now I have a corned beef brisket on.  Can't wait to taste it.  Anyways, I didn't get your first 2 installments of your 5 day ecourse.  Is it possible for you to resend it to me.  Thanks

    • Jeff Phillips April 29, 2013 at 10:59 am - Reply


      I just sent this to you via email.. if you don’t see it, check your spam/junk folder. Have a great week!

  55. Ron Lambert April 9, 2013 at 12:00 pm - Reply

    Jeff is it possible to get the E-course emailed to me again.I lost mine on an old computer that crashed.Thank You

    Ron Lambert   P.S. I got your rub and sauce recipe from my wife for christmas and they are now all i use. I also have your book. Thank's for everything you do on this site! (:



    • Jeff Phillips April 9, 2013 at 4:24 pm - Reply

      Ron, I just emailed this to you. Let me know if you don’t see it pretty quick. Have a great day!

  56. Howard Pachman April 3, 2013 at 10:46 am - Reply

    THANKS !!

  57. Jeff Phillips March 26, 2013 at 8:20 am - Reply

    All of you who have asked for the eCourse over the last few days, I have set you up for it. Also the self-signup form is now working again so you can put your name and email address in the box above and it should start sending you the 5 chapters (one per day) right away. If you don't see it, check your spam filters.

  58. Daniel Agren March 25, 2013 at 3:35 pm - Reply

    5-day e-course please! Thanks!

  59. Sean March 25, 2013 at 9:43 am - Reply

    I'd like the 5 day e-course please.  Thank you!!

  60. Keith Graeve March 25, 2013 at 9:28 am - Reply

    5 day e-course please.  Thank you!

  61. Melanie Mowery March 24, 2013 at 7:29 pm - Reply

    5 day e-course please. Thanks!

  62. Randy Crites March 24, 2013 at 7:00 pm - Reply

    I'd like the 5 day eCourse please

  63. Mark March 24, 2013 at 6:41 pm - Reply

    E course please

  64. Richard Aldrich March 24, 2013 at 4:59 pm - Reply

    5 day course please.  thks


  65. Todd March 24, 2013 at 4:25 pm - Reply

    I'd like the e course please

  66. Jeff March 24, 2013 at 8:13 am - Reply

    5 Day e-course please!

  67. Tim March 18, 2013 at 3:20 pm - Reply

    I'd like the 5 day e-course. Thank you.

  68. Robert Jay March 14, 2013 at 1:29 pm - Reply

    5 day e-course, Thanks in advance!

  69. Courtney Thompson March 8, 2013 at 9:55 am - Reply

    5-Day eCourse please.

    • Jeff Phillips March 8, 2013 at 7:34 pm - Reply

      You have been subscribed.. you should receive a chapter each day for the next 5 days. If you don’t see them, check your spam filter.

  70. Bill Neff March 2, 2013 at 8:49 am - Reply

    5 day eCource enrollment. Thank you.

  71. Lou Aiello February 28, 2013 at 2:29 pm - Reply

    5 – day course enrollment!

  72. Ric Seley February 27, 2013 at 9:14 pm - Reply

    Perhaps you should think about binding your 5 day course and selling through your site for parcel post delivery.  I for one would buy it.

  73. Forrest Peterson February 27, 2013 at 3:14 pm - Reply


  74. Matt Hillson February 8, 2013 at 12:13 pm - Reply


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