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Smoker recipes with pictures and simple instructions sent directly to your inbox on Thursdays and Saturdays to give you plenty of smoking ideas for the weekend.

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Why You should Subscribe Today
  • Free smoker recipes, tips and videos on smoking meat sent out about twice-weekly!
  • I spend hours each week putting premium content together to help you learn how to smoke meat and become a better pitmaster and it would be sort of crazy not to take advantage of this 😁
  • Detailed instructions with lots of pictures to show you exactly how to do it.
  • Most of my smoker recipes also include a printable version. You'll see a link to these in every email.
  • You'll have tons of great ideas for what to cook in your smoker!
  • More than 100k happy subscribers really says something!
Great Content

The Smoking Meat Newsletter contains full step-by-step instructions, plus pictures for making great things in your smoker. It will make it so easy, a cave man could do it;-)

There may also be links to things I personally use that you can purchase to help support the site however, there is no obligation.

I do not recommend any products that I don't like, so if we recommend it, it's a great product and it's something I personally like and use.

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IF this sounds good to you, sign up and if you ever decide it's just not for you, there will be an unsubscribe link at the bottom of each newsletter.

Why is it Free?

Most importantly, I love talking about and sharing my recipes for smoking meat. We food people love making people happy with food, you know what I mean if you're one of those.

It also allows me to share my passion for smoking meat with you. I love what I do and I hope it shows;-)

See All of the Past Recipes

If you want to see what you've missed over the last 17 years of newsletter recipes, check them out HERE.


  1. David Thompson May 30, 2022 at 10:57 am - Reply

    I made a wine barrel smoker. Any suggestions on smoking? I did beef ribs first and then a brisket flat. All came out pretty good. Doing country ribs memorial day send ya some pics of if I figure out how. Thanks.

  2. Lindsey Coffman November 9, 2021 at 12:23 pm - Reply

    Jeff, I haven’t been getting your news letters, I may have accidentally blocked you. I am a regular member. If I go into the blocked folder it only shows phone numbers. How can I check to see if it’s blocked?

    • Jeff Phillips November 9, 2021 at 4:33 pm - Reply

      Lindsey, It looks like you dropped off the newsletter for some reason.. I have added you back on and all should be well. Let me know if you need further help with this.

  3. Rory H Black October 31, 2021 at 4:03 pm - Reply

    Received from my brother all I can say excellent

  4. John Weitzel October 28, 2021 at 8:12 am - Reply

    Hi Jeff
    I am looking to upgrade my pellet smoker. I have review comments on the smoker you reviewed. But I would like to get your feelings on the Yoder Smokers. I like smoking and also grilling steak and such Thanks for honest review.

  5. Vinny Dissel August 5, 2021 at 11:53 pm - Reply

    Hi I like to eat cow. I want to learn how to cook brain

  6. Bill Stearn May 13, 2021 at 1:20 pm - Reply

    I was sort of cutting Tri_Tip properly. Now I can do correctly.

    Can't wait to add some smoke to my favorite foods.

  7. Mike Burkhart April 27, 2021 at 7:39 am - Reply

    I just found this site and really enjoyed your thorough review of the Woodwind pellet grill. I have mine on order, just trying to be patient. I've looked all over trying to find where to subscribe to the newsletter.

    Would someone please add my email to the list?

  8. Greg Manish December 28, 2020 at 9:18 pm - Reply

    Looking forward to good tips

  9. Diana Stout December 8, 2020 at 7:52 am - Reply

    Brand new to the world of smokin meat (though I've been a bbq fiend for years)… getting my first smoker as a Christmas gift this year. Please sign me up! I need your expertise and recipes in my life :)

  10. John December 6, 2020 at 10:01 am - Reply

    Sign me up please!

  11. Gene Zemlansky September 26, 2020 at 11:31 am - Reply

    Great recipes Jeff. Keep up the Great Work

  12. Ken Hughes August 12, 2020 at 1:22 pm - Reply

    I have a Masterbuilt electric smoker – the wood chip loader got deformed the last time I used it – can't find a replacement – which renders my $400.00 smoker dead – any suggestions?

  13. David June 18, 2020 at 4:07 pm - Reply

    my lovely bride subscribed years ago… we have your book, we purchased your rub and sauce recipes. I'm just adding my email so I get my own copy of your newsletter. We have a Bradley that is dying for more exercise.

  14. Susan January 30, 2020 at 11:55 am - Reply


  15. Norman November 24, 2019 at 4:01 pm - Reply

    What are your thoughts on the Cameron stove-top smoker.? Some of us live in big city apartments and cannot use any of the large outdoor smokers or grills you generally discuss.

    • Jeff Phillips November 25, 2019 at 6:59 am - Reply


      I use the Cameron as well as the one from Nordic Ware and both do a pretty good job of giving the food a hint of smoke without smoking up the kitchen even if you don't have a powerful hood vent. I prefer the Nordic Ware kettle unit a little better as it allows for larger and taller items but if you only intend to do fish, chicken breasts, smaller type things then the Camerons wont do you wrong.

  16. bill hurlbut. April 5, 2019 at 6:49 am - Reply

    have bought your bar bq rubs and sauce and they are great my neighbors love it when i cook for them. i also bought the rub and sauce recipes.some how i got my sauce to hot how do i tone it down. iam barbq tomorrow night. THANK YOU

    • Jeff Phillips April 5, 2019 at 7:53 pm - Reply

      I recommend making another batch and leave out the black pepper. Once it's made, mix the new batch with the old batch.

    • Al Wentworth November 6, 2019 at 7:14 pm - Reply

      I don’t know why I don’t recieve your posts anymore, I bought your stuff and I was not paying much attention till I realized I didn’t receive your monthly recipe

      • Jeff Phillips November 7, 2019 at 3:35 pm - Reply

        Al, not sure what happened– I have you set up for the ad free version now. Let me know if you need further help with this.

  17. Paul Seabrook November 16, 2018 at 5:13 pm - Reply

    Been A subscriber and purchased all your rub and sauce recipe in the past. Just changed my email address and would like to continue to receive email updates,

    • Jeff Phillips November 30, 2018 at 9:39 am - Reply

      Paul, I would be happy to make that change for your. For security purposes, send the new email address to me via our contact page at and I will take care of that for you.

  18. MacGreggorr April 12, 2018 at 8:36 am - Reply

    Hello Jeff.

    Been a fan for years. Recently changed email addresses. Would you please add me to the weekly emailing list?

    Have you made beef jerky with your rub recipe? Trying it out this weekend.

    Appreciate what you do for us mesquite smokers!

    North Texas

  19. JimBO April 11, 2018 at 9:01 am - Reply

    Looking forward to learning more from you, thank you!

  20. Scott Spinney March 9, 2018 at 8:17 pm - Reply

    Good evening Jeff, Can you please add me back onto your email list,,,I subscribed to it a while ago and then it just stopped. Thanks Scott

    p.s. I love your book,,,when are you going to write a 2nd one..

    • Jeff Phillips March 14, 2018 at 11:18 am - Reply

      Scott, I am not sure what happened but we have added you back to the newsletter subscription. I am in the process of negotiating a 2nd book and it should be available by the end of the year.

  21. Marvin January 9, 2018 at 10:47 am - Reply

    Had a good friend refer me here for meat smoking techniques and recipes! Just got my first smoker for Christmas and can't wait to get started! Please add me to your mailing list! Thanks!

  22. Phil Middleton December 4, 2017 at 3:34 pm - Reply

    Jeff, you do a great job and I have enjoyed your website for years. I ordered the rub and
    sauce years ago, but would like the recipe for
    the texas-style rub…how can I purchase that?


    • Jeff Phillips December 4, 2017 at 4:27 pm - Reply

      Phil, The TSR recipe is free to previous recipe customers. I will send it to you via email.

  23. Tim Cassady November 14, 2017 at 4:04 pm - Reply

    Let's get fired up!

  24. Alan Ashcroft July 5, 2017 at 6:25 am - Reply

    Let's get fired up!

  25. Wikkiam E. Brandt June 16, 2017 at 5:17 pm - Reply

    please change my email address

  26. Johnny Ross June 14, 2017 at 7:11 am - Reply

    Was not able to download the e course. Can I get it again.

    Johnny Ross

  27. tedj February 4, 2017 at 10:07 am - Reply


  28. Mel December 26, 2016 at 3:56 pm - Reply

    Thank you so much for your articles on smoking great job ,have read so many on the internet but non as useful as I have found yours.just came across it through Google search Am based in Zambia, africa and I would like to start a business smoking chicken,pork , fish,goat and beef….but most importantly chicken… I need to make the best chicken..will be using an electric smoker I aquired from China smoking 25kgs per time….please help me produce the most mouth watering smoked chickens Zambia has ever tasted…this way will grow my business…while enjoying smoking. Thanking you in advance. Warm regards .mel

    • LaRica May 23, 2017 at 10:45 pm - Reply

      Mel, Im in a similar position. Can we connect on Facebook to share our experiences/ trial error etc?

  29. Linda K Dent December 12, 2016 at 1:10 pm - Reply

    liked your website bumped into it by accident was just trying to find a recipe to smoke chicken on a pan on the grill and you popped up pictures are great did not try any of them yet though will be having chicken leg quarters for Christmas. and smoked salmon.

  30. Bobby D.Moreland November 16, 2016 at 8:11 pm - Reply

    All the BBQ looks great !

  31. Jane October 20, 2016 at 9:16 am - Reply


    I am looking at buying my first smoker. What brand and model would you recommend. It's only for my husband and I so I don't need anything huge. Is electric, gas or wood burning better? Thanks for any tips

    • Brian November 3, 2016 at 9:15 pm - Reply


      Propane, Electric, and wood will all be able to deliver great q. I would look at the price range you want first then decide if you think he will want a smoker that he has to add fuel too every hour or not. If you want no hassle then a Pellet smoker is what I would buy. If he likes a challenge then I would get a wood burning offset smoker or a Weber Smokey Mountain. If you have more questions hop over to and post a thread or send me a PM. I am bmudd14474.

    • Jim November 10, 2016 at 7:57 am - Reply

      Wood more authentic but more needed to be watched as to temp etc. I have had both electric and gas, Electric ones I have seen all run at one temp with no temp control but may have changed since I had mine. On my third gas one but leave mine outside in New England weather though covered which shortens the life with humidity getting inside and doing its damage. I like gas because once you have it at temp you want you can just leave it alone. Away from the house and safe as to fires. Even near house very safe. Loads of fun, you get into making so many varied BBQ sauces and will never use store bought again. Only way to cook baby backs and now its a tradition for smoked turkey breast on Thanksgiving. BEST ever. A Friday night or Saturday Texas Brisket with a few friends they might not ever leave. YOU don't need to spend much money. I have had two bullet domed ones which are great and not that expensive. I have stepped up to a box one for a tad more room. bullet ones smoking on two levels the bottom level is not as good as top level shelf. Top level you have enough room for three racks of baby backs if you use stand up rack to hold them and cut them in half. And take out of rack and lay down over each other for last 30-45 minutes to slather on BBQ sauce. Gives a nice glaze as sauce becomes thick and gooey. I usually hit the ribs again with warm sauce before serving. Like those ribs messy. Enough room for for turkey breast also or 1/2 brisket. Amazon so many choices with user reviews.

  32. Jon August 24, 2016 at 2:57 pm - Reply

    Great tips. Would like to have weekly newsletter for smoking meat. Thanks

    • Jeff Phillips August 24, 2016 at 10:35 pm - Reply

      Jon, I am showing you have been subscribed since 2010 and we are sending the newsletters to you every week. Check your junk/spam filter, they must be going there. Let me know if we can help further.

    • Brad b bishop August 26, 2016 at 1:01 pm - Reply

      Really wish I got the recipes every Thursday like I used to

  33. Linda Lou July 6, 2016 at 8:20 am - Reply

    Thanks :-)

    • Brad b bishop July 8, 2016 at 10:33 am - Reply

      I have done this several times already

  34. JUDITH June 21, 2016 at 8:08 pm - Reply

    Thanks for adding me.

  35. Kevin June 2, 2016 at 3:06 pm - Reply

    Thanks so much for adding me to your email list.
    I look forward to reading all your tips and great recipes.
    I am new at this smoking meat and could use the help.
    Thanks again and good eats!!!!!!!


  36. Kevin June 2, 2016 at 3:03 pm - Reply

    I am a “beginner smoker” if there is such a thing.
    I have been BBQing for a lot of years and started smoking just a few weeks ago.
    I must say that so far the few times Ive done it, it was amazing..
    I found your websitw and cant stop reading it.
    Thanks so much for adding me to your mail list and for all the great tips!!! I look forward to getting your tips on smoking meats as I could use the help

  37. Tony May 31, 2016 at 5:27 pm - Reply

    Your site came with high recommendations from a friend.

    • Brad b bishop June 2, 2016 at 9:26 am - Reply


  38. Penelope Framer March 22, 2016 at 3:44 pm - Reply

    I love butter and cooking with butter ya'll

  39. george January 31, 2016 at 9:02 am - Reply

    Bought new Masterbuilt electric smoker! Love it so far.

  40. Jim Cross November 26, 2015 at 4:12 pm - Reply

    I subscribed to your site and recieved emails a few times then it stopped . I enjoyed reading them and they were very informative . Jim

  41. Mary Trevino October 30, 2015 at 7:25 pm - Reply

    Hi Jeff,
    I have been a member for a long time. My email address just changed, so I subscribed with my new email address. I truly enjoy your newsletter. I plan to purchase your book at Amazon too. Thank you.

  42. Mimi October 21, 2015 at 2:28 pm - Reply

    Hi Jeff
    I recently subscribed to your newsletters n am so excited to start smoking meat with the aid of the 5day eCourse. Only got 1 major problem tho, i hav no smoker yet. i really need some tips on building a smoker on a low budget.

    • 1bugofff January 21, 2016 at 2:18 am - Reply

      @$79 at walmart. Try get side container for wood. Mybson bought mine $375. Charbroil. Only thing is paint peels off. Just buy enginevl high heat. Rustoleum

  43. Steve hix October 7, 2015 at 1:10 pm - Reply

    Jeff have been a member long time not getting newsletters either want the texas rub recipie thanks love the weekly smoke recipies

  44. Marc Dugas September 16, 2015 at 4:27 pm - Reply

    I haven't been getting the e mailed newslateer recently. Am I still on the list?

    • Jeff Phillips September 21, 2015 at 5:34 pm - Reply

      We have had some issues with the newsletter service the last several weeks.. we have made some major changes and hope this is corrected in this next newsletter coming out on Thursday.

  45. andrew chatten September 16, 2015 at 12:14 pm - Reply

    Guys….can anyone help me
    I am just about to set up a business smoking meat and a customer has asked for a beechwood smoked product. I am using the bradley type smokers but the cant offer me the beechwood pucs. Were can i get beechwood pucs.



  46. Bob September 7, 2015 at 8:56 pm - Reply

    Please send newsletter. I received it for a while, but it mysteriously stopped.

    • Jeff Phillips September 9, 2015 at 9:31 am - Reply

      Bob, I have checked your account and the newsletter is still being sent out to you from our end. I think you said you had checked the spam/junk filter and it was not there? Try adding my email address to your allowed senders list or whitelist and see if that helps.

  47. Jim Mazzella August 12, 2015 at 9:47 pm - Reply

    Thank you Jeff for all the great recipes and detailed instructions. Keep them coming and happy smoking!

  48. Roger July 14, 2015 at 7:00 am - Reply

    Jeff Thanks for all the great info on smoking meat, I have been smoking for 2 years now and your emails have made me the talk of the neighborhood.
    Now my neighbors cannot wait for the next invite to one of my cookouts. Good Stuff and keep them coming.

  49. Don Jeansonne July 8, 2015 at 9:09 pm - Reply

    Thanks for this forum. It is great.

  50. dan hempstead June 24, 2015 at 12:04 pm - Reply

    yes am not getting the news letters you put out each week. just wondering what up with that. It says am ready sign up when i try to sign up again. The only way i see that you have posted something is from when i see someone post it on Facebook.

    • Jeff Phillips June 24, 2015 at 12:43 pm - Reply

      Dan, I just checked your subscription and everything looks good on my end. I suspect that the emails are getting caught by a spam or junk filter in your email system. I am not sure what system you use but usually there is a way to add email addresses to a “white list” or a “allowed senders list” to let the filter know that you want to receive email from that address.

      I recommend that you contact your email service provider and see if they can assist you in making sure that emails from are not blocked or filtered out.

      Let me know if you need further help with this.

    • Shirley August 12, 2015 at 6:23 pm - Reply

      Same here. I used to get them…but they stopped.

  51. Steve Wright June 23, 2015 at 7:41 pm - Reply

    Mixing up some of your smoked beef and sausage meatloaf tonight. It's really good.

  52. Steve Vencl June 10, 2015 at 8:28 pm - Reply

    Love your smoking articles! Please sell your rub pre made! Not just the recipe for us to mix up and use. Would love to order it pre made to add to all my BBQ work!
    Thanks in advance, Steve
    Made your 3-2-1 ribs and they turned out the BEST I've ever done on a Weber 22.5 charcoal grill!

  53. David Linnell May 29, 2015 at 9:47 am - Reply

    I just bought your cookbook, and buying my new smoker tonight for my early Fathers Day gift! I can't wait!

  54. Clay May 26, 2015 at 10:39 pm - Reply

    Just wondering why after I bought the recipes I stopped getting the news letter? Loved it!!

    • Jeff Phillips May 27, 2015 at 11:04 am - Reply

      When you order the recipes, the system automatically unsubscribes you from the regular newsletter list and then subscribes you to the ad-free email newsletter list. It looks like something went wrong during this process. I have corrected this issue and you should begin getting the ad-free version of the email newsletter right away. Have a great day!

  55. Jeff "Boboso" Marquis May 10, 2015 at 8:12 pm - Reply

    Just wanted to let you know, Jeff, I very recently purchased your book, and have only put it down to work or sleep. Wish I would've had it 30, well almost 30, years ago. Would've saved a lot of time and money. But of course, it was fun learning how to smoke cook. Love the book and your recipes. Thanks a bunch for all you do.

  56. Melinda Cox May 4, 2015 at 10:23 pm - Reply

    Looking forward to receiving your newsletter

  57. Mick Culp March 7, 2015 at 6:46 am - Reply

    Trying your rub recipe today. for family cookout for Sunday dinner

  58. Mary Hagan March 1, 2015 at 1:45 pm - Reply

    I have purchased the “Smoking Meat” cookbook and receive your newsletters and in the cookbook there is a rub recipe called All Purpose, is this the same as Jeffs Rub that is suggested for smoking a sirloin tip roast?

    • Jeff Phillips March 18, 2015 at 11:43 am - Reply

      That recipe will work just fine however, 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.

  59. Frank Daprile December 30, 2014 at 4:44 pm - Reply

    Love your rubs and sause.

    • Greg Young January 2, 2015 at 6:32 pm - Reply

      You are on my Facebook

  60. Charles Jackson Jr December 10, 2014 at 11:49 am - Reply

    Heard good things about this site, gonna check it out for myself.

  61. Shane September 30, 2014 at 9:32 am - Reply

    Sweet meat

  62. Gary September 15, 2014 at 9:49 pm - Reply

    Get the book either Kindle or hard copy!

    • Neil Giles January 13, 2015 at 12:31 pm - Reply

      Out of the gifts I received this past Christmas, my favorite is the copy of Smoking Meat that a friend gave me. I'm going to be spending more time cooking!

  63. John Jasper August 4, 2014 at 6:56 am - Reply

    Sign me up!! Made a very serviceable smoker out of a 1947 GE refrigerator and a homemade controller. Able to hold temps within 2 degrees. Now if the product would only be as good. Getting tired of eating my mistakes and look forward to your newsletter and posts.
    John J

    • jj December 16, 2014 at 3:08 am - Reply

      John, a 47 GE….. Now that's class. Where did you get the plans for the temp regulator? could you send me a few pics of your setup? Thanks

  64. cindy July 30, 2014 at 10:22 am - Reply

    where do you want the idea for naming the shrimp sausage appetizer?

    • Jeff Phillips July 30, 2014 at 12:48 pm - Reply

      It should be posted as a comment on the latest post about the “Shrimp and Sausage Appetizer” on our Facebook page at You can also email it to me at [email protected] if you do not have a Facebook account or if that option is easier for you.

  65. Vicki Stroud June 25, 2014 at 8:32 am - Reply

    Love your newsletter, we have stepped up to a better smoker this year, My husband built me one for Mother's Day it is totally kick ***

  66. Dawn Canning June 16, 2014 at 5:57 pm - Reply

    Great resource! Smoking is on my bucket list. Never too early to start that, ya know. Deep freezer is full….now to begin! Thanks for your work!

  67. Greg Young May 27, 2014 at 10:43 pm - Reply

    What an Awsome site,after my own heart,Smoking is an art

  68. Kevin April 15, 2014 at 7:40 pm - Reply

    Thanks. Can't wait to get started.

  69. Brian April 15, 2014 at 12:12 pm - Reply

    Just bought an electric smoker and cant wait to fire it up . Looking forwad to them tasty newsletters Yum

  70. Maree April 11, 2014 at 7:58 pm - Reply

    Thanks for signing me up for your newsletter. Looking forward to reading and learning from it.

  71. JJ April 1, 2014 at 6:38 pm - Reply

    Read all the comments….. I believe it’s not your equipment . . . But how you use it that counts…. as with many things in life. Started smoking meat and sausage 55 years ago using a 55gal drum (Buffalo NY, home of the Sausage Maker). Even used a hibachi in the 60’s with an aluminum foil tent in Europe, a pit covered with corrugated steal in Vietnam, and a spit turned by a car windshield wiper motor powered by a 12v btry in Republic of South Korea. Masterbuilt converted to natural gas, with a Maverick wireless is by choice. Glad to be aboard….. Please add me to your Newsletter. Thank you JJ

  72. Robert February 25, 2014 at 7:19 pm - Reply

    Getting a 504 bad gateway error when I try to subscibe. Please add me or let me know when the link is fixed. Thanks.

    • Jeff Phillips February 25, 2014 at 8:04 pm - Reply

      This is a problem with our newsletter handler at Aweber. Hopefully they will get this fixed very soon!

  73. Bill February 14, 2014 at 6:23 am - Reply

    I found out about your page talking to a guy on Apple technical support yesterday. I belong to a couple of BBQ forums and was not looking to join any more but after checking your site I changed my mind. Looking forward to your newsletters and checking in dailey. BTW, Help!!!!! Anybody have any experience with the DigiQ…just trying to get mine set up but don't understand how to connect with my existing wifi.

  74. Patricia Gilmore January 22, 2014 at 10:28 pm - Reply

    I love cooking healthy and I love smoked meat.

  75. Roby Williams January 14, 2014 at 9:34 pm - Reply

    I know smokin' is all about the low and slow, but could you please add my to your newsletter in a hurry :)

  76. Ryan T January 8, 2014 at 11:09 pm - Reply

    Please include me

    • Jeff Phillips January 8, 2014 at 11:13 pm - Reply


      You have been added. Have a great night!

  77. Ron January 8, 2014 at 7:33 pm - Reply

    I purchased your rub thinking it was an "all purpose" rub, it says 'Rib Rub'. Is this the correct recipe?

  78. todd January 7, 2014 at 10:37 pm - Reply

    bring it

  79. chad December 13, 2013 at 7:22 pm - Reply

    Jeff I have tried emailing you at [email protected] but it keeps getting kicked back. Do you have another address that I should be contacting you on?

    • Jeff Phillips December 16, 2013 at 11:19 am - Reply

      That is a good address so I am not sure why it is not working for you. You can also try using our contact form to send email to me.

  80. Greg November 4, 2013 at 6:06 pm - Reply

    Please add me to the newsletter. Just got my MasterBuilt electric smoker and ready to drive it hard!

  81. Calvin KInder October 9, 2013 at 2:56 pm - Reply

    keep sending me everything and anything you can. Do I use you for BBQ cook offs, No sir, I have my ways of doing and win, but you do give me ideals to try around the house. Keep up the good work and keep em coming

  82. Jerry Gulledge September 11, 2013 at 9:33 am - Reply

    Thank you for your Web Site. I have been a member for some time now and have your Rub and BBQ sauce and both are awesome. I was wondering if your going to come out with some other rubs or sauces in the future. I know its hard to improve on such awesome products but you know how us BBQ guys are, Always looking for new ideas.  Thanks for all you do… Awesome job.

    Jerry Gulledge

    Gulf Breeze FL.

  83. Ed August 29, 2013 at 7:52 am - Reply

    Jeff is the best.  I bought both the rub and sauce recipes about 2 years ago now and they are amazing!!!!  I have begun to experiment with them now that I am more comfortable with them.  I like my rub more salty than Jeff does, but to each their own.  If you are thinking about trying his recipes, Just do it.  You will not regret it for a moment.


  84. Bret Sorensen August 28, 2013 at 9:56 am - Reply

    I too would like to be added to the list-  great site!  Just getting into the world of smoking.

  85. Ed Beard August 23, 2013 at 11:49 pm - Reply

    I'm new to this, so all the information I get is very welcomed.

    Thanks very much

  86. Kevin Forsen August 22, 2013 at 7:57 am - Reply

    How do I unsubscribe from your monthly newsletter it's very well done and informative but I've found smoking is not my cup of tea.


    thank you


    • Jeff Phillips August 22, 2013 at 2:38 pm - Reply

      Kevin, I have taken care of this for you. Have a great day!

  87. Jay Chernoff August 1, 2013 at 9:25 am - Reply

    How do you cook for 22 hours with a charcoal smoker(weber)?

    • Jeff Phillips August 1, 2013 at 11:13 pm - Reply

      This is made possible using the minion method as described at

  88. Tony McDermott July 4, 2013 at 12:38 pm - Reply

    Jeff and all–Have the largest Treager avilable with smoking racks.  Recently caught 100 kokanee salmon that average 10" each and am in need of a good smoking recipe.  Have a great 4th.  Cheers.–TMcD

  89. Brian July 3, 2013 at 6:19 am - Reply

    Add please.  Thank you!

    • Jeff Phillips July 3, 2013 at 3:23 pm - Reply

      You have been subscribed to the smoking meat newsletter. Let me know if you have further questions about this.

  90. Sylvia Bibb May 9, 2013 at 10:43 am - Reply


    Your ideas and recipes are inspiring!!

  91. Matt April 29, 2013 at 3:04 pm - Reply

    Please add me to your newsletter list Jeff!

    Smoked leg of lamb recipe worked to perfection!

    • Jeff Phillips May 1, 2013 at 1:32 am - Reply

      Matt, I am very glad to hear that the Leg of lamb recipe worked so well for you.. I have added you to the newsletter and you should start receiving it right away.

  92. Jay April 22, 2013 at 6:18 am - Reply

    Please add me to your newsletter list. Thank you

    • Jeff Phillips April 22, 2013 at 4:03 pm - Reply

      You have been added.. be sure to add my email address (jeff at to your whitelist or "allowed list" in your email system to make sure it is not caught by the spam filters.

      Have a great day!

  93. Jack April 21, 2013 at 7:48 pm - Reply

    Add me please

    • Jeff Phillips April 22, 2013 at 4:03 pm - Reply

      You have been added.. be sure to add my email address (jeff at to your whitelist or "allowed list" in your email system to make sure it is not caught by the spam filters.

      Have a great day!

  94. JP April 17, 2013 at 7:41 am - Reply

    Yes please!

    • Jeff Phillips April 17, 2013 at 9:31 am - Reply

      JP, you have been subscribed to the newsletter per your request. Have a great day!

  95. Herb Hill April 10, 2013 at 11:25 pm - Reply

    Send it.

  96. Minda April 1, 2013 at 5:25 pm - Reply

    I would love to get your newsletter!

  97. Jon March 30, 2013 at 6:59 pm - Reply

    Can you please add me.

  98. John March 14, 2013 at 10:11 am - Reply

    Have used both the rub and the sauce on our favorite food, jumbo fresh wings from a local butcher and they are GREAT!  I saw something above about an iPhone app?  I could not find it, what is it called please?

    • Jeff Phillips March 14, 2013 at 10:32 am - Reply

      I use an application on my website that creates a mobile experience for anyone using a smart phone or tablet. It is accessible when you save the bookmark to your homepage on your phone and then go to the site via that saved icon.

      Here are the iPhone instructions:

      1. – Click on middle icon at bottom that looks like a box with an arrow.
      2. – Click on “Add to Home Screen”.
      3. – Title it and click on “Add” at the top right.

      photo 1 => photo 2 => photo 3


  99. Lon March 11, 2013 at 1:05 pm - Reply

    Add me please

    • Jeff Phillips March 11, 2013 at 1:40 pm - Reply

      You have been added and should start getting the newsletter right away.

  100. Dwain March 2, 2013 at 12:28 pm - Reply

    How to I change my email address where the newsletter is sent?

  101. Mike March 1, 2013 at 2:01 pm - Reply

    Add me please !!

  102. Darrel Kee February 25, 2013 at 9:17 am - Reply

    Please send me your newsletter. Awesome website and the iPhone app is very helpful. Thank You!!!!

    • David Linnell June 2, 2015 at 2:38 pm - Reply

      What is the iPhone app called???

    • David Linnell June 2, 2015 at 2:42 pm - Reply

      I found it. Thank you.

  103. Jon February 24, 2013 at 4:47 pm - Reply

    Please add to me to the list. Thanks!

    • Jeff Phillips February 26, 2013 at 3:00 pm - Reply

      You have been added to the list.

  104. Greg February 23, 2013 at 7:29 pm - Reply

    Please add my new email address to your newsletter. Been following you for a while. Love your recipes and advice. Thx.

    • Jeff Phillips February 24, 2013 at 9:06 am - Reply

      You have been added to the newsletter.. have a great day!

  105. Gene McCreight February 19, 2013 at 2:43 pm - Reply

    please add thanks

    • Jeff Phillips February 19, 2013 at 7:56 pm - Reply

      You have been added.. have a great evening!

  106. Jim Ross February 17, 2013 at 7:51 am - Reply

    Please add me to your mailing list. Thank you.

    • Jeff Phillips February 18, 2013 at 12:48 pm - Reply

      You have been added and should start getting the newsletter going forward. Enjoy!

  107. Steven tucker February 13, 2013 at 7:17 pm - Reply

    Can't wait for more tips!

  108. Todd Gregory February 8, 2013 at 12:35 pm - Reply

    Would love to be added to your email list.

    • tulsajeff February 8, 2013 at 12:38 pm - Reply

      You have been added.. enjoy!

  109. dat504life February 7, 2013 at 2:57 pm - Reply

    I'd like to be added to the mailing list as well. Thanks in advance.

    • tulsajeff February 7, 2013 at 3:21 pm - Reply

      You have been added..

  110. Amanda February 7, 2013 at 8:45 am - Reply

    Please include me in your mailing list. Thanks!

    • tulsajeff February 7, 2013 at 8:53 am - Reply

      You have been added.. have a great day!

  111. Dave Blase February 5, 2013 at 11:03 am - Reply

    Please include me in your mailing list you have some awesome tips

    • tulsajeff February 5, 2013 at 7:09 pm - Reply

      Thank you for the kind words. You have been added.

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