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Subscribe to the Smoking Meat Newsletter!

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Please input your name and email address below and you’ll begin receiving my twice-weekly Smoking Meat Newsletter right away!

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.

This is absolutely FREE to you for as long as you want to receive it and it’s EASY to unsubscribe if you ever change your mind.

Note: All emails will show a from name of: Smoking-Meat.com

CLICK HERE to fill in your name and email address

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.

Safe and Secure

Your email address is safe and secure with me… i.e. I will never sell or give your information to anyone else.

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.

Order Jeff’s Rubs and Barbecue Sauce TODAY!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

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162 Comments

  1. I have tried to subscribe to the newsletter and I keep going in circles with no place to actually sign up. Can you send me the proper sign up. I keep seeing “Put your name and e-mail address below” but there is no place to put it. Help please

  2. 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.

  3. 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?

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

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

  6. 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?

  7. 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 :)

  8. Jeff,
    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?

  9. 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.

  10. 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.

    1. Norman,

      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.

  11. 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

    1. 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

  12. 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,

  13. 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!

    MacGreggorr
    North Texas

  14. 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..

    1. 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.

  15. 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!

  16. 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?

    Thanks

  17. Jeff
    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

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

  18. 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.

  19. Jeff:

    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

    1. Jane,

      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 Smokingmeatforums.com and post a thread or send me a PM. I am bmudd14474.

    2. 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.

    1. 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.

  20. Jeff,
    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!!!!!!!

    Kevin

  21. Jeff,
    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

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

  23. 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.

  24. 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.

    1. @$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

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

    1. 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.

  26. 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.

    Thanks

    andrew

    1. 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.

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

  28. 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.
    Thanks,
    Roger

  29. 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.

    1. 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 smoking-meat.com are not blocked or filtered out.

      Let me know if you need further help with this.

  30. 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!

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

    1. 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!

  32. 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.

  33. 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?

    1. 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.

    1. 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!

  34. 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

    1. 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

  35. 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 ***

  36. 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!

  37. 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

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

  39. 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.

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

  41. 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

  42. 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.

  43. 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.

    Ed

  44. 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

    Kevin

  45. 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

    1. 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.

    1. You have been added.. be sure to add my email address (jeff at smoking-meat.com) 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!

    1. You have been added.. be sure to add my email address (jeff at smoking-meat.com) 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!

  46. 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?

    1. 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.

       =>  => 

       

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