THESE PRINTABLE SMOKER RECIPES ARE IN PDF FORMAT, TO SAVE Begin preheating grill to high. Melt butter in saucepan, cook over medium until lightly browned. Combine half of the mixed seasonings with the butter and remove from heat. Peel shrimp, season with remaining dry seasoning mix. Skewer shrimp, grill over direct heat 2 minutes per side. Remove shrimp to bowl and combine with ancho butter

sauce.

METHOD FOR SMOKING CHUCK ROAST THAT'S JUICY AND FALL-APART Smoke at 225-250 degrees for about 4 hours. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Oak and pecan work well to. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. When the meat temperature reaches 165 degrees, wrap the

meat in

SECRETS OF GRILLING ROAST BEEF TO PERFECTION! TOP ROUND TO The roasts you don't want to cook on your grill include most of the chuck roasts, and some of the round roasts. These include the top blade roast, the 7 bone roast, the bottom chuck roast, the chuck shoulder roast, the eye of round, and the bottom round roasts.. You're better off barbecuing the chuck roasts at low temperatures for hours. They have quite a bit of tough connective tissue, and TASTY GRILLED RUTABAGA RECIPE IS DEFINITELY A DIFFERENT Remove the wax covered skin from two rutabagas. (they are dipped in wax in order to preserve their freshness for long periods) Slice them into half-inch thick sections. Coat with olive oil and season with salt and pepper. Grill over low heat for 30 to 45 minutes, SMOKE BEEF RIBS THAT ARE PACKED WITH GREAT FLAVOR Yes there is a method to tender ribs. It's called the 3-2-1 Method. You smoke at around 225-240 for 3 hours, or until the meat is pulling away from the bone about a 1/4 inch. Then you wrap in 2 layers of foil, to hold in as much moisture as possible. But, before you wrap, mop or spray deliberately with your choice of liquid (I use Apple

Juice

TIME REQUIRED FOR SMOKING PORK SHOULDER Kimberly, smoke your shoulder at 225 degrees.Smoking time averages 90 minutes per pound, depending on the level of doneness desired. If you're going to slice it, cook to 185˚. If your going to pull the pork smoke it longer, until it reaches 205 degrees. WHEN SMOKING RIBS, WHEN DO YOU APPLY BBQ SAUCE FOR THE It's generally accepted that the sauce goes on during the last 15 minutes or so of smoking. But that depends on the temperature inside the smoker, too. If the smoker is running at 250 or above, then saucing shouldn't be done any sooner than 15 minutes before they're

taken

SMOKING CHICKEN LEG QUARTERS IN AN ELECTRIC OR CHARCOAL Tips for Smoking Chicken Leg Quarters. First, season the leg quarters with a good dry rub, or even just simple salt and pepper. Fill the water pan of the smoker about half full of hot water, then get it preheated and smoking with your favorite smoke wood. Apple is always good with chicken. If your smoker will get up to 250 degrees to 275 TOUGH SMOKED CHICKEN SKIN: WHY IS MY SMOKED CHICKEN SKIN Place rosemary and lemon into chicken cavity. Rub butter or margarine under skin around neck. Season chicken well with lemon pepper and seasoned salt. Stand chicken upright (neck end up) on 1/2 full beer can. Insert other half of lemon into neck end of chicken and stand on

smoker. Smoke at

THESE PRINTABLE SMOKER RECIPES ARE IN PDF FORMAT, TO SAVE Begin preheating grill to high. Melt butter in saucepan, cook over medium until lightly browned. Combine half of the mixed seasonings with the butter and remove from heat. Peel shrimp, season with remaining dry seasoning mix. Skewer shrimp, grill over direct heat 2 minutes per side. Remove shrimp to bowl and combine with ancho butter

sauce.

METHOD FOR SMOKING CHUCK ROAST THAT'S JUICY AND FALL-APART Smoke at 225-250 degrees for about 4 hours. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Oak and pecan work well to. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. When the meat temperature reaches 165 degrees, wrap the

meat in

SECRETS OF GRILLING ROAST BEEF TO PERFECTION! TOP ROUND TO The roasts you don't want to cook on your grill include most of the chuck roasts, and some of the round roasts. These include the top blade roast, the 7 bone roast, the bottom chuck roast, the chuck shoulder roast, the eye of round, and the bottom round roasts.. You're better off barbecuing the chuck roasts at low temperatures for hours. They have quite a bit of tough connective tissue, and TASTY GRILLED RUTABAGA RECIPE IS DEFINITELY A DIFFERENT Remove the wax covered skin from two rutabagas. (they are dipped in wax in order to preserve their freshness for long periods) Slice them into half-inch thick sections. Coat with olive oil and season with salt and pepper. Grill over low heat for 30 to 45 minutes, SMOKE BEEF RIBS THAT ARE PACKED WITH GREAT FLAVOR Yes there is a method to tender ribs. It's called the 3-2-1 Method. You smoke at around 225-240 for 3 hours, or until the meat is pulling away from the bone about a 1/4 inch. Then you wrap in 2 layers of foil, to hold in as much moisture as possible. But, before you wrap, mop or spray deliberately with your choice of liquid (I use Apple

Juice

TIME REQUIRED FOR SMOKING PORK SHOULDER Kimberly, smoke your shoulder at 225 degrees.Smoking time averages 90 minutes per pound, depending on the level of doneness desired. If you're going to slice it, cook to 185˚. If your going to pull the pork smoke it longer, until it reaches 205 degrees. WHEN SMOKING RIBS, WHEN DO YOU APPLY BBQ SAUCE FOR THE It's generally accepted that the sauce goes on during the last 15 minutes or so of smoking. But that depends on the temperature inside the smoker, too. If the smoker is running at 250 or above, then saucing shouldn't be done any sooner than 15 minutes before they're

taken

SMOKING CHICKEN LEG QUARTERS IN AN ELECTRIC OR CHARCOAL Tips for Smoking Chicken Leg Quarters. First, season the leg quarters with a good dry rub, or even just simple salt and pepper. Fill the water pan of the smoker about half full of hot water, then get it preheated and smoking with your favorite smoke wood. Apple is always good with chicken. If your smoker will get up to 250 degrees to 275 TOUGH SMOKED CHICKEN SKIN: WHY IS MY SMOKED CHICKEN SKIN Place rosemary and lemon into chicken cavity. Rub butter or margarine under skin around neck. Season chicken well with lemon pepper and seasoned salt. Stand chicken upright (neck end up) on 1/2 full beer can. Insert other half of lemon into neck end of chicken and stand on

smoker. Smoke at

HOW TO MAKE COLD SMOKED SALMON THAT'S PERFECT FOR SUNDAY Combine all of the ingredients in a large pan and heat to a boil. Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it doesn't float, mix in another 1/4 cup of salt. Test again with the egg. Again, if it doesn't float, add another 1/4 cup of salt. SECRETS OF GRILLING ROAST BEEF TO PERFECTION! TOP ROUND TO The roasts you don't want to cook on your grill include most of the chuck roasts, and some of the round roasts. These include the top blade roast, the 7 bone roast, the bottom chuck roast, the chuck shoulder roast, the eye of round, and the bottom round roasts.. You're better off barbecuing the chuck roasts at low temperatures for hours. They have quite a bit of tough connective tissue, and SMOKING BEEF BACK RIBS THAT ARE MEATY, MOIST, TENDER AND To shorten the cooking time, wrap the ribs in aluminum foil after three hours of cooking in the smoker. Place them back in the smoker (or in a 250 degree Fahrenheit oven) for three more hours. Remove the foil and check for doneness. If they are still a little tough, re-wrap them and cook them a bit longer. WOODS FOR SMOKING MEATS INCLUDE COMMON AND NOT SO … A hundred foot cottonwood tree has a lot of leaves. Cottonwood is one of the mildest woods for smoking, with little flavor. It can be used for fish, and I believe that it would be good for long periods of cold smoking. Grapevines. I recently tried grapevines for smoking a beef

chuck roast.

SMOKING CHICKEN LEG QUARTERS IN AN ELECTRIC OR CHARCOAL Tips for Smoking Chicken Leg Quarters. First, season the leg quarters with a good dry rub, or even just simple salt and pepper. Fill the water pan of the smoker about half full of hot water, then get it preheated and smoking with your favorite smoke wood. Apple is always good with chicken. If your smoker will get up to 250 degrees to 275 GRILLED FOIL WRAPPED ONIONS SOAK UP THE FLAVOR AS THE COOK Place the foil wrapped onions on your grill, either using indirect heat, or over low, direct heat. Grill for an hour, or until tender. When done, let them cool for a few minutes before opening them up. You'll find tender, sweet, buttery onions, with just enough added flavor from the bouillion cubes and pepper to make them interesting. CAN MAGNOLIA WOOD BE USED FOR SMOKING MEATS AND OTHER FOODS Good Wood. by: RtWL. I've been using Magnolia for a couple years. Lost a big limb on a 80 year old tree and decided to give it a try. It is a lighter, somewhat floral smoke. I use it for pork and poultry. It works very well for ribs and rib ends. I use chunks with and without bark added to charcoal in a HOW TO BRINE CHICKEN FOR THE SMOKER AND ENJOY PERFECT How to Brine Chicken. First, let's start with a basic poultry brine recipe: 1 gallon cold water. 1 cup kosher salt. 1/2 cup sugar. Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. HOW TO PREPARE A PORK PICNIC SHOULDER FOR THE MEAT SMOKER Seasoning the pork picnic shoulder is the next step. An injectable mixture of apple or orange juice and seasonings works well for flavoring the meat internally. Use about one ounce of the juice for each pound. Insert the syringe needle fully, then press the plunger as you pull out the needle. Try to inject the liquid evenly through the

entire

HOW TO SEASON A BRISKET WITH DRY RUB FOR THE MEAT SMOKER How To Season a Brisket For The Smoker. You can season a brisket with a heady mixture of herbs and spices, or you can marinate your brisket in flavorful liquidor you can do both! A whole beef brisket is a large hunk of meat, and it's difficult to get too much flavor in it with dry

rubs and marinades.

LEARN HOW LONG TO SMOKE BOSTON BUTT AT VARIOUS SMOKING Other factors to consider are the size, shape, and type of the meat being smoked. In your case, smoking a whole six pound Boston butt at 225°F would normally take around one and one-half hours per pound, more or less, to become tender enough to pull or shred (internal temperature of 190+°F), or up to 9 THESE PRINTABLE SMOKER RECIPES ARE IN PDF FORMAT, TO SAVE Begin preheating grill to high. Melt butter in saucepan, cook over medium until lightly browned. Combine half of the mixed seasonings with the butter and remove from heat. Peel shrimp, season with remaining dry seasoning mix. Skewer shrimp, grill over direct heat 2 minutes per side. Remove shrimp to bowl and combine with ancho butter

sauce.

TRY SMOKED CHICKEN RECIPES FOR WHOLE CHICKEN, LEGSCHICKEN RECIPES FOR

SMOKER GRILL

Choosing Chicken For Your Recipes. There so many options when buying chicken it can be difficult to choose. Boneless, skinless, free-range, organic, industrially raised, breasts, thighs, drumsticks, leg quarters, or whole chickens - each requires a little different METHOD FOR SMOKING CHUCK ROAST THAT'S JUICY AND FALL-APART Smoke at 225-250 degrees for about 4 hours. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Oak and pecan work well to. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. When the meat temperature reaches 165 degrees, wrap the

meat in

SECRETS OF GRILLING ROAST BEEF TO PERFECTION! TOP ROUND TO The roasts you don't want to cook on your grill include most of the chuck roasts, and some of the round roasts. These include the top blade roast, the 7 bone roast, the bottom chuck roast, the chuck shoulder roast, the eye of round, and the bottom round roasts.. You're better off barbecuing the chuck roasts at low temperatures for hours. They have quite a bit of tough connective tissue, and TIME REQUIRED FOR SMOKING PORK SHOULDER Kimberly, smoke your shoulder at 225 degrees.Smoking time averages 90 minutes per pound, depending on the level of doneness desired. If you're going to slice it, cook to 185˚. If your going to pull the pork smoke it longer, until it reaches 205 degrees. HOW TO PREPARE A PORK PICNIC SHOULDER FOR THE MEAT SMOKER Seasoning the pork picnic shoulder is the next step. An injectable mixture of apple or orange juice and seasonings works well for flavoring the meat internally. Use about one ounce of the juice for each pound. Insert the syringe needle fully, then press the plunger as you pull out the needle. Try to inject the liquid evenly through the

entire

HOW TO SEASON A BRISKET WITH DRY RUB FOR THE MEAT SMOKER How To Season a Brisket For The Smoker. You can season a brisket with a heady mixture of herbs and spices, or you can marinate your brisket in flavorful liquidor you can do both! A whole beef brisket is a large hunk of meat, and it's difficult to get too much flavor in it with dry

rubs and marinades.

HOW TO BRINE CHICKEN FOR THE SMOKER AND ENJOY PERFECT How to Brine Chicken. First, let's start with a basic poultry brine recipe: 1 gallon cold water. 1 cup kosher salt. 1/2 cup sugar. Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. WHEN SMOKING RIBS, WHEN DO YOU APPLY BBQ SAUCE FOR THE It's generally accepted that the sauce goes on during the last 15 minutes or so of smoking. But that depends on the temperature inside the smoker, too. If the smoker is running at 250 or above, then saucing shouldn't be done any sooner than 15 minutes before they're

taken

HOW TO MAKE COLD SMOKED SALMON THAT'S PERFECT FOR SUNDAY Combine all of the ingredients in a large pan and heat to a boil. Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it doesn't float, mix in another 1/4 cup of salt. Test again with the egg. Again, if it doesn't float, add another 1/4 cup of salt. THESE PRINTABLE SMOKER RECIPES ARE IN PDF FORMAT, TO SAVE Begin preheating grill to high. Melt butter in saucepan, cook over medium until lightly browned. Combine half of the mixed seasonings with the butter and remove from heat. Peel shrimp, season with remaining dry seasoning mix. Skewer shrimp, grill over direct heat 2 minutes per side. Remove shrimp to bowl and combine with ancho butter

sauce.

TRY SMOKED CHICKEN RECIPES FOR WHOLE CHICKEN, LEGSCHICKEN RECIPES FOR

SMOKER GRILL

Choosing Chicken For Your Recipes. There so many options when buying chicken it can be difficult to choose. Boneless, skinless, free-range, organic, industrially raised, breasts, thighs, drumsticks, leg quarters, or whole chickens - each requires a little different METHOD FOR SMOKING CHUCK ROAST THAT'S JUICY AND FALL-APART Smoke at 225-250 degrees for about 4 hours. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Oak and pecan work well to. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. When the meat temperature reaches 165 degrees, wrap the

meat in

SECRETS OF GRILLING ROAST BEEF TO PERFECTION! TOP ROUND TO The roasts you don't want to cook on your grill include most of the chuck roasts, and some of the round roasts. These include the top blade roast, the 7 bone roast, the bottom chuck roast, the chuck shoulder roast, the eye of round, and the bottom round roasts.. You're better off barbecuing the chuck roasts at low temperatures for hours. They have quite a bit of tough connective tissue, and TIME REQUIRED FOR SMOKING PORK SHOULDER Kimberly, smoke your shoulder at 225 degrees.Smoking time averages 90 minutes per pound, depending on the level of doneness desired. If you're going to slice it, cook to 185˚. If your going to pull the pork smoke it longer, until it reaches 205 degrees. HOW TO PREPARE A PORK PICNIC SHOULDER FOR THE MEAT SMOKER Seasoning the pork picnic shoulder is the next step. An injectable mixture of apple or orange juice and seasonings works well for flavoring the meat internally. Use about one ounce of the juice for each pound. Insert the syringe needle fully, then press the plunger as you pull out the needle. Try to inject the liquid evenly through the

entire

HOW TO SEASON A BRISKET WITH DRY RUB FOR THE MEAT SMOKER How To Season a Brisket For The Smoker. You can season a brisket with a heady mixture of herbs and spices, or you can marinate your brisket in flavorful liquidor you can do both! A whole beef brisket is a large hunk of meat, and it's difficult to get too much flavor in it with dry

rubs and marinades.

HOW TO BRINE CHICKEN FOR THE SMOKER AND ENJOY PERFECT How to Brine Chicken. First, let's start with a basic poultry brine recipe: 1 gallon cold water. 1 cup kosher salt. 1/2 cup sugar. Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. WHEN SMOKING RIBS, WHEN DO YOU APPLY BBQ SAUCE FOR THE It's generally accepted that the sauce goes on during the last 15 minutes or so of smoking. But that depends on the temperature inside the smoker, too. If the smoker is running at 250 or above, then saucing shouldn't be done any sooner than 15 minutes before they're

taken

HOW TO MAKE COLD SMOKED SALMON THAT'S PERFECT FOR SUNDAY Combine all of the ingredients in a large pan and heat to a boil. Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it doesn't float, mix in another 1/4 cup of salt. Test again with the egg. Again, if it doesn't float, add another 1/4 cup of salt.

SMOKER COOKING

Try These Delicious Beef and Rib Recipes. Beef. Beef ribs, brisket, chili, chuck roast, tri tips, meatloaf and more. If you're looking for smoked beef recipes, you'll find a what you're looking for here. Ribs. Recipes for baby back ribs, spare ribs, and country style ribs are great cooked in the smoker. TRY SMOKED CHICKEN RECIPES FOR WHOLE CHICKEN, LEGS Choosing Chicken For Your Recipes. There so many options when buying chicken it can be difficult to choose. Boneless, skinless, free-range, organic, industrially raised, breasts, thighs, drumsticks, leg quarters, or whole chickens - each requires a little different METHOD FOR SMOKING CHUCK ROAST THAT'S JUICY AND FALL-APART Smoke at 225-250 degrees for about 4 hours. Appropriate woods to use for smoke are any of the fruit woods, like apple or cherry. Oak and pecan work well to. For a more robust smoky flavor you can try a bit of mesquite wood chips, but not too many or the flavor will be overpowering. When the meat temperature reaches 165 degrees, wrap the

meat in

HOW TO BRINE CHICKEN FOR THE SMOKER AND ENJOY PERFECT How to Brine Chicken. First, let's start with a basic poultry brine recipe: 1 gallon cold water. 1 cup kosher salt. 1/2 cup sugar. Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. PROCEDURE FOR SMOKING A PRIME RIB THAT HAS OUT OF THIS One last thing, as the prime rib nears completion in the smoker, put together some horseradish sauce for dipping. It's easy to make. Simply combine 1/4 mayonnaise with 2 to 3 teaspoons of spicy horseradish and squeeze of lemon juice. Make the sauce at least 30 SMOKED BRISKET DRY RUB RECIPES SEASON BRISKETS WITH GREAT Brisket Dry Rub Recipes That'll Give Your Smoked Briskets Great Flavor. Well made brisket dry rub recipes can transform a run-of-the-mill good beef brisket into a great one. Mouthwatering brisket is the result of using the right seasonings on a good piece of HOW TO MAKE COLD SMOKED SALMON THAT'S PERFECT FOR SUNDAY Combine all of the ingredients in a large pan and heat to a boil. Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it doesn't float, mix in another 1/4 cup of salt. Test again with the egg. Again, if it doesn't float, add another 1/4 cup of salt. TASTY SMOKED WILD TURKEY BREAST RECIPE AND SMOKING Smoking a Wild Turkey Breast. Using a grill set up for smoking and warmed up to 275 degrees Fahrenheit, smoke the turkey until it reaches 160 degrees Fahrenheit at the thickest point. Remove the turkey breasts and place them in a covered container to rest for 30 minutes. Slice and serve as you like it. Smoked wild turkey is a real treat to

be

MASTERBUILT SMOKER'S NOT SMOKING: ONE FIX- ADJUSTING On the master built if you preheat the smoker and the vent is closed it holds the eternal temp thus not turning the element on, cause the temp is being held. No element ,no burning of wood chips. Open the vent until the chips get burning good and then close vents. Also make sure eternal thermometer is clean. LEARN HOW LONG TO SMOKE BOSTON BUTT AT VARIOUS SMOKING Other factors to consider are the size, shape, and type of the meat being smoked. In your case, smoking a whole six pound Boston butt at 225°F would normally take around one and one-half hours per pound, more or less, to become tender enough to pull or shred (internal temperature of 190+°F), or up to 9

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THE SMOKER COOKING GUIDE:  TIPS ON SMOKING FOOD AND USING SMOKERS, WITH RECIPES GALORE! _I WANT TO KNOW HOW TO SMOKE

MEAT LIKE THAT!_

Whether you're new at smoker cooking or have been smoking foods for years, you've come to the right place. The information on how to smoke different meats and how to use different types of smokers will sharpen your smoker cooking skills to a fine edge, and you can use your new-found knowledge by trying some of the many recipes we have to

offer.

Our knowledge base is extensive. You'll discover articles on meat smokers and thermometers. You'll learn brining, marinating and seasoning methods;  meat smoking times and temperatures; charcoal and smoker wood information. From start to finish, you'll find all the info you need to be able to smoke the best foods ever. You'll also find a wide variety of recipes to whet your appetite, including meats, seafood, poultry, sauces, rubs... and even side dish recipes to serve alongside the smoked main

course.

IF YOU LOVE SMOKED FOOD YOU GOTTA TRY THESE RECIPES Chicken, salmon, beef and pork each have a preferred type of seasoning. Smoker technique varies from meat to meat, too. You'll learn that poultry is always better if brined before smoking. You'll find that beef and pork need more seasoning than you'd think. These are a couple of things that you'll discover from the recipes and tips

articles.

CHICKEN RECIPES

The place to go to if you're looking for smoker recipes for chicken. Includes tips and techniques to assist in your quest for perfect

smoked poultry.

SALMON RECIPES

Whether you like it hot smoked, cold smoked or grilled with lemon and rosemary, this selection of smoked salmon recipes has something for

you.

BEEF RECIPES

Beef ribs, brisket, chili, chuck roast, tri tips and more... If you're looking for smoked beef recipes, you'll find them all here.

RIBS

Recipes for baby back ribs, spare ribs, and country style ribs are great cooked in the smoker.

TURKEY

There's not much that beats a tasty smoked turkey. Great for Thanksgiving, and any time of the year.

BRISKET

Smoking a brisket that has a deep, pink smoke ring is the pinnacle of pitmaster achievements.

PORK

Smoking brings out the best of pork chops, shoulders, hams and loins.

WILD GAME

Smoker recipes for venison, wild turkeys, goose, duck for the hunter.

POULTRY

Chickens, turkeys and game hens get along well with smoke!

SIDE DISHES

Are you looking for some tasty side dishes to eat along with your main

course?

BBQ SAUCE

Try one of these barbecue sauce recipes to enhance your ribs or

brisket.

DRY RUBS

A balanced dry rub recipe makes all the difference when smoking meats. THESE SMOKER COOKING TIPS, TOOLS AND TECHNIQUES WILL TAKE YOU TO THE

NEXT LEVEL

From tips on using smokers and grills to finding out how to smoke different types of meats, you can find it here. You'll find articles covering meat smokers, cooking equipment, wood chips and charcoal. I recently picked up a length of wood-stove door gasket material to seal the door of my propane meat smoker. Calibrating the smoker thermometer is next on the list. Stay tuned for my new page detailing the modification and use of the Char-Broil Gas Smoker.

MEAT SMOKING TIPS

Tips and tricks for creating memorable smoked foods.

THERMOMETERS

A quality smoker thermometer is an important tool to own and use.

MEAT SMOKERS

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_YOUR EMAIL IS USED ONLY FOR THE BLUESMOKE GAZETTE_ ------------------------- IS SMOKING FOOD DIFFICULT? Many years ago when I first tried smoking meat, it didn't turn out well at all. It was pork chops cooked in a homemade smoker, and they were so bad my dog wouldn't eat 'em! I used way too many wood chips, thinking the more smoke, the better. The chops were almost black in color and had a strong creosote taste. That's when my education started. I read a lot and gleaned tips from experienced pitmasters. My skills improved over time and I started

having success.

------------------------- Smoker Cooking has plenty to offer! You'll find great smoker recipes for meats, dry rubs and barbecue sauces. Buying a smoker? You'll find an overview of all types of meat smokers, with tips on how to choose

the right one.

You'll learn how to use a smoker, and techniques for smoking meats of all kinds. You'll even find dry rub recipes to season it up, and barbecue sauce recipes to slather it down. I'm glad to have you here, and hope that you enjoy your visit to

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